Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341641
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampTribst, Alline Artigiani Lima-
dc.contributor.authorunicampFalcade, Luiza Toledo Piza-
dc.contributor.authorunicampCarvalho, Nathalia Silva-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleUsing physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milkpt_BR
dc.contributor.authorTribst, A.A.L.-
dc.contributor.authorFalcade, L.T.P.-
dc.contributor.authorCarvalho, N.S.-
dc.contributor.authorCristianini, M.-
dc.contributor.authorLeite Júnior, B.R.D.C.-
dc.contributor.authorOliveira, M.M.D.-
dc.subjectLeite de ovelhapt_BR
dc.subject.otherlanguageSheep milkpt_BR
dc.description.abstractWe assessed the impact of stirring (ST), high shear dispersing (HSD) and low (LPH, 3.5 MPa) and high pressure homogenization (HPH, 50 MPa) on physicochemical and structural characteristics of whole and skimmed sheep milk fresh or previously frozen and thawed (FT). Freezing affected the size of the fat globules, their interaction with caseins, reduced calcium solubility (10%) and buffering capacity (5–11%). Amongst the studied processes, HSD was the only one unable to improve the milk stability. The other ones reduced the size of the fat globules and increased fat and casein interactions, favoring milk stability and reducing the creaming occurrence (>22%). LPH and HPH also reduced the sedimentation in skimmed milk (>37%). Moreover, all processes recovered the buffering capacity of FT samples. The effectiveness of the processes can be ordered as ST < LPH < HPH, but the final choice will depend on the stability improvement required for milk vs. acquisition and operational equipment costs. Practical application: Sheep milk is normally not homogenized because it has a lower fat globule size than cow milk, which reduces the creaming occurrence. However, creaming happens in some instances and it can be intensified if the milk is preserved frozen (to accumulate enough volume) prior to the dairy production, causing defects in the final products (mainly yogurts). The studied physical processes can be strategically used to solve this problem, increasing the milk emulsion stability, reducing the sedimentation occurrence and changing the buffering capacity to reach the same value of fresh milkpt_BR
dc.relation.ispartofInnovative food science & emerging technologiespt_BR
dc.relation.ispartofabbreviationInnov. food sci. emerg. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume59pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1466-8564pt_BR
dc.identifier.eissn1878-5522pt_BR
dc.identifier.doi10.1016/j.ifset.2019.102247pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1466856419307234pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2017/02832-4pt_BR
dc.date.available2020-05-18T22:16:22Z-
dc.date.accessioned2020-05-18T22:16:22Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-18T22:16:22Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-05-18T22:16:22Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341641-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeNúcleo de Estudos e Pesquisas em Alimentaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeInstituto de Matemática, Estatística e Computação Científicapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordFreezing storagept_BR
dc.subject.keywordPhysicochemical parameterspt_BR
dc.subject.keywordStructural characteristicspt_BR
dc.subject.keywordStirringpt_BR
dc.subject.keywordDispersingpt_BR
dc.subject.keywordHomogenizationpt_BR
dc.identifier.source2-s2.0-85074152315pt_BR
dc.creator.orcid0000-0003-1946-9354pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid102247pt_BR
Appears in Collections:IMECC - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos
NEPA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.