Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352244
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampRibeiro, Luma Rossi-
dc.contributor.authorunicampLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleEffect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: influence of the kind of rennetpt_BR
dc.contributor.authorRibeiro, Luma Rossi-
dc.contributor.authorLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorCristianini, Marcelo-
dc.subjectQueijopt_BR
dc.subject.otherlanguageCheesept_BR
dc.description.abstractHigh pressure processing (HPP) can reduce proteolysis and extend the shelf life of cheese products. This study evaluated the physicochemical, rheological, microbiological, and microstructural characteristics of HP-processed cheese made from ultrafiltered milk (UF-cheese). UF-cheeses were manufactured with recombinant chymosin (RC) or bovine rennet (BR), processed at 600 MPa/5 min/25 °C, and stored at 7 °C for up to 56 days. HPP did not affect color parameters. Both UF-cheeses (made with RC or BR) showed a significant increase in syneresis over time. Regarding texture, HPP yielded firmer cheeses. After 1 day of storage, HP-processed cheeses made with RC and BR had a reduction of 42.8 and 52.5% in proteolysis, respectively, in comparison with the controls. Moreover, HPP promoted a reduction in psychrotrophic count. HPP is a promising technology for the production of fresh UF-cheese, as it reduces proteolysis and extends product shelf lifept_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.issued2018-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume50pt_BR
dc.description.firstpage57pt_BR
dc.description.lastpage65pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1466-8564pt_BR
dc.identifier.eissn1878-5522pt_BR
dc.identifier.doi10.1016/j.ifset.2018.10.012pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1466856418302820pt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2012/13509-6pt_BR
dc.date.available2020-11-12T14:16:56Z-
dc.date.accessioned2020-11-12T14:16:56Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-12T14:16:56Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-12T14:16:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352244-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordHigh pressure processingpt_BR
dc.subject.keywordUltrafiltered milkpt_BR
dc.subject.keywordRecombinant chymosinpt_BR
dc.subject.keywordBovine rennetpt_BR
dc.identifier.source000453341800008pt_BR
dc.creator.orcid0000-0002-6305-9654pt_BR
dc.creator.orcid0000-0001-9030-2819pt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - 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.