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|Type:||Artigo de periódico|
|Title:||Evaluation Of The Microstructure Of Prato Type Cheese Obtained By Modifications Of The Traditional Manufacturing Process|
|Abstract:||Five different Prato cheese processing methodologies involving milk concentrated by ultrafiltration (UFCM), prefermentation and curd cooking were employed and their effect on microstructure evaluated. Experimental treatments were respectively: T1: without ultrafiltration (standard cheese); T2: with ultrafiltration and without UFCM pre-fermentation; T3: 10% UFCM pre-fermentation; T4: 20% UFCM pre-fermentation and direct curd heating; T5: 20% UFCM prefermentation with indirect curd heating (the only one). The structural characteristics of the Prato cheeses were evaluated by scanning electron microscopy (SEM), after 45 d of storage. Cheese structure was formed by globular proteinaceous mass cohesion, intensely perforated by spherical spaces. T1 showed protein string formation without definite orientation; T2 presented small and medium spaces with a similar distribution to T1, presenting coarser strings and less defined and coarser concave formations. For T3, an increase in the number of larger diameter spaces was observed. T4 showed smoother and stretched walls, similar to T5.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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