Uso de leite reconstituído na fabricação de queijo mussarela

Spadoti, Leila Maria; Oliveira, Antônio Joaquim de

doi:10.1590/s0101-20611999000100025

Cited by 4 publications

(4 citation statements)

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“…The milkwhey bases had similar amounts of lactose (w4.6 g/100 g), and Spadoti (1998) reported similar level of lactose in raw milk. However, the chemical composition of milk-whey bases was similar to those reported by Almeida, Bonassi, and Roça (2001).…”

Section: Chemical Composition Of Milk-whey Basesmentioning

confidence: 84%

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Almeida

Tamime

Oliveira

2009

LWT - Food Science and Technology

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Section: Chemical Composition Of Milk-whey Basesmentioning

confidence: 84%

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Almeida

Tamime

Oliveira

2009

LWT - Food Science and Technology

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“…Traditional Italian mozzarella has high humidity (60–65% water content) with very soft texture and milky flavor. The mozzarella cheese produced in Brazil has different characteristics from Italian, with lower moisture content and very irregular physicochemical composition (Sales et al , 2018; Spadoti and Oliveira, 1999).…”

Section: Introductionmentioning

confidence: 99%

Acceptability of low-sodium mozzarella coated with zein and essential oils

Pereira

Bemfeito

et al. 2020

BFJ

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PurposeThe main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.Design/methodology/approachMozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.FindingsThe zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.Originality/valueThis paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

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“…Além de ser uma boa fonte de cálcio, o queijo também contém outros minerais, tais como magnésio e fósforo em quantidades apreciáveis, contribuindo assim significativamente para a ingestão diária recomendada para esses elementos 20 .…”

Section: Introductionunclassified

Determinação de elementos essenciais maiores e traço em queijos por espectrometria de emissão atômica com plasma de argônio induzido após digestão parcial

Kira

Maihara

2007

Ciênc. Tecnol. Aliment.

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P e Zn foram determinadas em amostras de quatro tipos de queijo (mussarela, minas, prato e parmesão) por espectrometria de emissão atômica com plasma de argônio acoplado indutivamente após dissolução parcial (hidrólise com HCl) e total da matéria orgânica (digestão por via seca). As concentrações da maioria dos elementos essenciais maiores e traço, usando o método de dissolução parcial, foram consideradas estatisticamente iguais às obtidas com o método de dissolução total da matéria orgânica, demonstrando a potencialidade da digestão parcial em análises de rotina. Palavras-chave: derivados lácteos; pré-tratamento; ICP OES; minerais; análise multielementar. AbstractConcentrations of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P and Zn in four different types of cheese (mozzarella, white cheese, prato and parmesan) were analyzed by inductively-coupled plasma optical emission spectrometry (ICP-OES) after partial digestion (HCl hydrolysis) and total digestion of organic matter (dry ashing). The results obtained for most of the elements analyzed here by the partial digestion (HCl hydrolysis) and dry ashing methods were found to be statistically congruent, demonstrating the promising potential of the partial digestion method in routine analyses.

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Uso de leite reconstituído na fabricação de queijo mussarela

Cited by 4 publications

References 0 publications

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Acceptability of low-sodium mozzarella coated with zein and essential oils

Determinação de elementos essenciais maiores e traço em queijos por espectrometria de emissão atômica com plasma de argônio induzido após digestão parcial

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