Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92283
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.
Petenate A.J.
Viotto W.H.
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.
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Rights: aberto
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Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-70450193473&partnerID=40&md5=004c562c92d6e7bbccb5323dd3c29270
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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