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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.
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.
Rights: aberto
Identifier DOI: 
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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