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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampTribst, Alline Artigiani Lima-
dc.contributor.authorunicampFalcade, Luiza Toledo Piza-
dc.contributor.authorunicampRibeiro, Luma Rossi-
dc.typeArtigopt_BR
dc.titleImpact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milkpt_BR
dc.contributor.authorLima Tribst, Alline Artigiani-
dc.contributor.authorPiza Falcade, Luiza Toledo-
dc.contributor.authorRibeiro, Luma Rossi-
dc.contributor.authorde Castro Leite Junior, Bruno Ricardo-
dc.contributor.authorde Oliveira, Miguel Meirelles-
dc.subjectLeitept_BR
dc.subject.otherlanguageMilkpt_BR
dc.description.abstractThe impact of freezing (1 month + thawing at 7 or 25 degrees C) and extended refrigeration (4 days, 7 degrees C) on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk were assessed. Refrigerated storage resulted in higher sedimentation and creaming (whole milk), possibly due to proteases and agglutinins. Freezing/thawing processes in whole milk increased the particle size and creaming when samples were thawed at 7 degrees C. Skimmed milk showed an increase in buffering capacity and a reduction in soluble calcium immediately after thawing at 25 degrees C, suggesting that although the changes in fat are the main alterations caused by slow freezing of sheep milk, minor changes in saline balance can occur. An evaluation of the results showed that frozen and thawed milk in domestic equipment (commonly found in smallholdings) alter the milk microstructure, and it is therefore preferable to use extended refrigeration to accumulate the milk before dairy productionpt_BR
dc.relation.ispartofInternational dairy journalpt_BR
dc.relation.ispartofabbreviationInt. dairy j.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume94pt_BR
dc.description.firstpage29pt_BR
dc.description.lastpage37pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0958-6946pt_BR
dc.identifier.eissn1879-0143pt_BR
dc.identifier.doi10.1016/j.idairyj.2019.02.013pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0958694619300603pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber465699/2014-6pt_BR
dc.description.sponsordocumentnumber2014/50938-8; 2017/02832-4pt_BR
dc.date.available2020-04-13T13:07:24Z-
dc.date.accessioned2020-04-13T13:07:24Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-04-13T13:07:24Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-30T19:33:36Z : No. of bitstreams: 1 000465177500005.pdf: 1222137 bytes, checksum: 5b03b0b41e73eaea07a1b80c7e8c0652 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-04-13T13:07:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/338888-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeNúcleo de Estudos e Pesquisas em Alimentaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000465177500005pt_BR
dc.creator.orcid0000-0003-1946-9354pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcidsem informaçãopt_BR
dc.type.formArtigopt_BR
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