Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/73290
Type: Artigo de periódico
Title: Use of low concentration factor ultrafiltration retentates in reduced-fat Minas Frescal cheese manufacture: effect on yield and sensory properties
Author: Cunha, CR
Viotto, LA
Viotto, WH
Abstract: The yield and sensory properties of reduced-fat Minas Frescal cheese made from low concentration factor (CF) retentates were studied. Three different CFs were tested (1.2, 1.5 and 1.8). The chemical compositions of the milk, retentate, whey and cheese were determined, as well as the cheese yield. The cheese moisture content decreased with increasing CF. The cheese yield was significantly dependent on the CF in the same direction as the moisture content. Despite compositional differences among the samples, only the cheese made with a CF of 1.8 presented low sensorial acceptance. CF 1.2 was found to be the optimum value for reduced-fat Minas Frescal cheese manufacture in the CF range studied.
Subject: Minas Frescal cheese
reduced-fat cheese
sensory evaluation
ultrafiltration
yield
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/j.1471-0307.2004.00129.x
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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