Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352248
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampTribst, Alline Artigiani Lima-
dc.contributor.authorunicampRibeiro, Luma Rossi-
dc.contributor.authorunicampLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorunicampOliveira, Miguel Meirelles de-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleFermentation profile and characteristics of yoghurt manufactured from frozen sheep milkpt_BR
dc.contributor.authorTribst, Alline Artigiani Lima-
dc.contributor.authorRibeiro, Luma Rossi-
dc.contributor.authorLeite Junior, Bruno Ricardo de Castro-
dc.contributor.authorOliveira, Miguel Meirelles de-
dc.contributor.authorCristianini, Marcelo-
dc.subjectIogurtept_BR
dc.subject.otherlanguageYogurtpt_BR
dc.description.abstractThe impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt characteristics were compared with those of yoghurt made from fresh (F) milk. With respect to F-yoghurt, the T0-yoghurt acidification rate was 40% slower, acidity (>7.5%) and the shear stress for the yoghurt to start to flow (>16.3%) was higher and its syneresis in set yoghurt (<58.1%) and consistency in set (<21.4%) and stirred (<10.5%) yoghurt were lower. Microstructure indicated the presence of dense protein agglomerates in yoghurts from T0 and T1 milks, but only T0-yoghurt showed lower protein network aggregation. F and T1 yoghurt showed similar characteristics, demonstrating that thawing milk 24 h before production was an alternative to obtain a yoghurt similar to that manufactured from fresh milk. Moreover, sugar addition minimised the differences between yoghurt from F, T0 and T1-milkpt_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.issued2018-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume78pt_BR
dc.description.firstpage36pt_BR
dc.description.lastpage45pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0958-6946pt_BR
dc.identifier.eissn1879-0143pt_BR
dc.identifier.doi10.1016/j.idairyj.2017.10.005pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0958694617302194pt_BR
dc.date.available2020-11-12T14:57:23Z-
dc.date.accessioned2020-11-12T14:57:23Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-12T14:57:23Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-12T14:57:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352248-
dc.contributor.departmentSem informaçãopt_BR
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.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000424930300005pt_BR
dc.creator.orcid0000-0003-1946-9354pt_BR
dc.creator.orcid0000-0002-6305-9654pt_BR
dc.creator.orcid0000-0001-9030-2819pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigopt_BR
Appears in Collections: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.