Effect of whey during the concentration of "dulce de leche"

Silva, Fernanda Lopes da; Ferreira, Hiani Aparecida Lima; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler

doi:10.5935/2238-6416.20130038

Cited by 2 publications

(4 citation statements)

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“…No differences were observed between the different treatments for the physicochemical parameters of whey (P > 0.05), the parameters of pH and total solids which are all in accordance with the Brazilian whey quality regulation (Brasil, 2020). In addition, the results are in accordance with results reported by Silva et al (2013), who evaluated the effect of whey on the production of pasty dulce de leche. This study was also conducted with the production of Minas Frescal cheese to obtain the whey and the manufacture of the cheese was similar.…”

Section: Resultssupporting

confidence: 91%

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Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese

Silva

Fusieger

Moreira

et al. 2023

Journal of Dairy Research

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The aim in this research paper was to investigate the effect of using calcium monophosphate (MCP) and MCP mixed with commercial phosphates salts, in total or partial replacement of calcium chloride (CaCl2) in the manufacture of Minas Frescal cheese. Initially, model cheeses were made to perform the rheological analysis during the coagulation process. Of these, the five best treatments were chosen to carry out the production of Minas Frescal cheese, used only CaCl2 and MCP, and partial replacements of MCP + polyphosphate, MCP + potassium monophosphate (MKP) and MCP. The cheeses showed no significant difference in physicochemical composition, yield and syneresis, however, the cheese with partial replacement of CaCl2 by MCP + polyphosphate and MCP + MKP showed the highest hardness values, like the control. This demonstrates that it is possible to replace calcium chloride without significant changes in the physicochemical characteristics and yield of Minas Frescal cheese, and it is still possible to modulate the hardness of the cheese produced according to the type of calcium/phosphate source used. This allows the industry to replace the source of calcium in the manufacture of Minas Frescal cheese according to the desired hardness.

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Section: Resultssupporting

confidence: 91%

“…In addition, the results are in accordance with results reported by Silva et al . (2013), who evaluated the effect of whey on the production of pasty dulce de leche. This study was also conducted with the production of Minas Frescal cheese to obtain the whey and the manufacture of the cheese was similar.…”

Section: Resultsmentioning

confidence: 99%

Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese

Silva

Fusieger

Moreira

et al. 2023

Journal of Dairy Research

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“…Em se tratando do teor de sólidos solúveis, apenas a formulação T3 apresentou um acréscimo em relação ao tratamento controle (T0). O soro retém grande quantidade de sólidos solúveis do leite, incluindo lactose, proteínas do soro, sais minerais e vitaminas solúveis (SILVA et al, 2013).…”

Section: Análises Físico-químicasunclassified

“…O soro lácteo é constituído por água em maior parte (93-94%), lactose (4,5-5,0%), proteínas (0,8-1,0%), gorduras (0,3-0,5%) e sais minerais (0,6-1,0%) como cálcio, sódio, magnésio, potássio e fósforo (OLIVEIRA, 2009;CARVALHO, 2013). Essa composição é variável e depende do produto elaborado e da tecnologia de produção empregada.…”

Section: Introductionunclassified

Aproveitamento do soro de leite na elaboração de uma bebida de maracujá com tecnologia de produção do néctar soro

Souza¹,

Machado

Mesquita³

2018

RSDV

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O presente trabalho objetivou desenvolver e avaliar uma bebida de maracujá com soro de leite. Foram elaboradas quatro formulações da bebida, variando-se apenas o percentual de substituição da água por soro (0, 20, 30 e 50%). As bebidas foram submetidas às análises físico-químicas de pH, sólidos solúveis, proteínas, carboidratos, sódio, potássio e cálcio. Também foram verificadas a aceitabilidade e intenção de compra através da análise sensorial. As bebidas apresentaram pH de 3,17 a 3,55, sólidos solúveis de 12 a 14,6 °Brix, teores de proteínas de 0,15 a 0,61 g/100 mL, carboidratos totais de 23,33 a 28,36 g/100 mL, sódio de 102 a 510 mg/L, potássio de 918 a 1784 mg/L e cálcio de 10,46 a 102,06 mg/L, sendo que a maioria das amostras com soro apresentaram um aumento nesses atributos em comparação à formulação controle. As médias das avaliações indicaram aceitabilidade “gostei ligeiramente” e intenção de compra“provavelmente compraria”, sem diferença significativa entre as formulações. A bebida de maracujá com soro desenvolvida mostrou-se agregada nutricionalmente e com boa aceitação.

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Effect of whey during the concentration of "dulce de leche"

Cited by 2 publications

References 0 publications

Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese

Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese

Aproveitamento do soro de leite na elaboração de uma bebida de maracujá com tecnologia de produção do néctar soro

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