2013
DOI: 10.1590/s0102-09352013000200042
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Abstract: Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl 2 ), on yield and nutrient retention of the clots obtained and on the texture of Minas cured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluat… Show more

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Cited by 8 publications
(10 citation statements)
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References 21 publications
(34 reference statements)
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“…As indicated above, lower moisture contents of cheese samples showed higher resistance to deformation, however cow milk soft cheese made using culture STI-12 had lower moisture and higher protein content but showed less resistance to deformation than soft cheese made from cow milk using cultures R-707 and RST-743. This in which disagree with the report of Santos et al (2013) and Bongiolo et al…”
Section: Figures 2-4 Shows Mean Of Firmness Brittleness Andcontrasting
confidence: 82%
“…As indicated above, lower moisture contents of cheese samples showed higher resistance to deformation, however cow milk soft cheese made using culture STI-12 had lower moisture and higher protein content but showed less resistance to deformation than soft cheese made from cow milk using cultures R-707 and RST-743. This in which disagree with the report of Santos et al (2013) and Bongiolo et al…”
Section: Figures 2-4 Shows Mean Of Firmness Brittleness Andcontrasting
confidence: 82%
“…Penambahan CaCl 2 pada proses koagulasi susu menggunakan ekstrak jahe merah pada tingkat konsentrasi 0,02% (P2) dengan 0,03% (P3) tidak memiliki perbedaan yang nyata terhadap persentase rendemen yang dihasilkan. Santos et al (2013) menyatakan bahwa tidak ada perbedaan yang diamati pada hasil wet dan dry yield, serta pada kandungan protein, lemak dan retensi kalsium dari gumpalan yang dihasilkan dalam konsentrasi CaCl 2 yang berbeda (0,015% dan 0,03%). Penambahan Ca membantu mengikat kasein lebih baik secara langsung ke residu kasein bermuatan negatif atau sebagai colloidal calcium phosphate (CCP).…”
Section: Rendemen Kejuunclassified
“…Regarding factors resulting from processing, the following can be emphasized: homogenization and heat treatment of milk; temperature and pH of the milk throughout the processing; type of coagulant used; clotting time; cutting form; curd firmness to cut; handling and cleaning (dilution) of the curd systems; salting and loss of moisture during maturation; method employed for incorporating proteins in cheese (use of cryoprecipitate technology, use of ultra-filtered milk or addition of denatured milk whey protein) (Cunningham, 2000;Abd El-Gawad & Ahmed, 2011;Santos et al, 2013).…”
Section: Factors Influencing Cheese Yieldmentioning
confidence: 99%
“…The formulas involving this reasoning are those used by Katili et al (2006), Damián et al (2008), Oliveira et al (2008), Silva et al (2012), and Santos et al (2013) (Equation 1), Andreatta et al (2009) (Equation 1.1) and Martins et al (2012) (Equation 1.2). Silva (2005) Evaluate the effect of different anticoagulants on minas fresh cheese yield.…”
Section: Economic Yieldmentioning
confidence: 99%
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