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|Type:||Artigo de periódico|
|Title:||Chemical Composition, Rheological And Sensorial Characterization Of Reduced Fat Prato Cheese [caracterização Físico-química, Reológica E Sensorial De Queijos Tipo Prato Com Teor Reduzido De Gordura]|
|Author:||de Rensis C.M.V.B.|
|Abstract:||Composition, proteolysis, melting, reological properties, and sensory acceptability of three commercial reduced fat Prato cheese, found in the market of Campinas - SP, Brazil, were evaluated. There was no statistical difference (p > 0,05) in the cheese composition. The proteolysis extension and depth were significantly higher (p < 0.05) at 60 days of refrigerated store for cheese B. Cheeses A and C were firmer and more elastic at 60 days of refrigerated store. Sensory acceptability tests indicated significant differences (p < 0.05) among the cheeses for flavor and global impression. Cheese B was better graded than the other cheeses in the sensory acceptance test and its buying intention scores indicated that 70% consumers would certainly or probably buy this cheese.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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