Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/73289
Type: Artigo de periódico
Title: Use of low concentration factor ultrafiltration retentates in reduced fat "Minas Frescal" cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance
Author: da Cunha, CR
Viotto, WH
Viotto, LA
Abstract: Composition, proteolysis, viscoelastic properties and sensory acceptance of reduced fat "Minas Frescal" cheese made from low concentration factor (CF) retentates were studied. Three different CFs (1.2, 1.5 and 1.8) were tested. The cheeses were monitored for proteolysis and rheological characteristics during 16 days of storage at 7 C. The moisture content of the cheeses decreased with increasing CF. Proteolysis was not significantly influenced by CF, but increased with time for all cheeses. The viscoelastic properties were significantly affected by CF, but not by storage time. As CF increased, fracture stress, elasticity, maximum stress, creep Newtonian viscosity and stress-relaxation parameters (elastic moduli E-0, E-1, E-2, and viscosities eta(1), eta(2)) increased, while creep compliances (J(0), J(1), J(2)) decreased. Increasing CF to 1.8 significantly reduced the grading scores for appearance, texture and overall impression; in contrast, increasing the CF from 1.2 to 1.5 did not significantly influence the grading scores for these parameters. (c) 2005 Published by Elsevier Ltd.
Subject: Minas Frescal cheese
ultrafiltration
reduced fat
rheology
viscoelasticity
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.idairyj.2005.03.004
Date Issue: 2006
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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