Rendimento, composição e análise sensorial do queijo minas frescal fabricado com leite de vacas mestiças alimentadas com diferentes volumosos

Martins, Susi Cristina dos Santos Guimarães; Júnior, Vicente Ribeiro Rocha; Caldeira, Luciana Albuquerque; Reis, Sidnei Tavares dos; Barros, Isabella Coutinho; Oliveira, José Aparecido de; Santos, Jânio Ferreira dos; Silva, Geanderson Walder Vieira

doi:10.1590/s1516-35982012000400023

Cited by 7 publications

(5 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…TDE is very important in the production of whey derivatives and other foods that use it in their composition, such as cakes, meat products, such as mortadella, and derivatives, such as ricotta and dairy beverages, whose functional and nutritional characteristics reflect the quality of the whey [49,50]. The TSE values found in this study are generally below those described in the literature, since contents between 11.0% and 13.0% are mentioned [51,52].…”

Section: Resultscontrasting

confidence: 49%

Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

Mesquita,

Martins,

Fernandes

et al. 2023

Animals

View full text Add to dashboard Cite

This investigation aimed to assess the physiological parameters and quality of milk and fresh cheeses produced by cows that were housed in paddocks, either with or without shade, and supplemented with a phytogenic additive. Sixteen crossbred cows were allocated in a 4 × 4 Latin square design, dividing them into paddocks with or without shade, and providing or not providing a phytogenic additive in their feed. This resulted in a total of four treatment groups and sixteen experimental plots, each containing four animals, over four periods of 21 days. Various parameters were examined, including haematology, rectal and skin temperature, respiratory rate, milk yield and composition, serum parameters, and cheese yield and quality. It is worth noting that the temperature and humidity, as measured by a black globe thermometer, did not display significant variations between the different environments and exhibited minimal fluctuations throughout the day. Additionally, the supplementation of the phytogenic additive led to a reduction in haematocrit levels (p = 0.011). Furthermore, the analysis showed that whey obtained from cheese production had a higher fat content when cows were without access to shade (p = 0.005). Notably, there was an interaction between factors in relation to the total dry extract content, which was lower when cows had access to shade and received the additive (p = 0.010). In summary, the provision of a phytogenic additive and the presence or absence of shade did not bring about significant changes in milk production and quality or in the yield and quality of fresh cheese.

show abstract

Section: Resultscontrasting

confidence: 49%

Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

Mesquita,

Martins,

Fernandes

et al. 2023

Animals

View full text Add to dashboard Cite

show abstract

“…Oetker Powder Tasteless Colorless Gelatin), and standardized pasteurized milk (brand CompLeite) with a fat content of 3% were obtained from retail market in the city of Goiania, GO. The whey was obtained according to the methodology described by Alves (2010), Hofmeister et al (2005) and Martins et al (2012) with some modifications. The protocol followed was as follows: heating of pasteurized whole milk to 35 °C, addition of calcium chloride (50% solution) and liquid rennet, resting for 50 minutes, coagulation and mass cutoff point test, slowly cutting the mass and getting large cubes (grain no.…”

Section: Raw Materialsmentioning

confidence: 99%

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Lima

Nicolau

Rezende

et al. 2016

SCA

View full text Add to dashboard Cite

The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruitdairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey. Key words: Agroindustrial waste. Annona crassiflora. Consumers. Native fruits. Quality. ResumoObjetivou-se com o presente estudo desenvolver uma bebida láctea fermentada saborizada com polpa de araticum, avaliar suas características físico-químicas, qualidade microbiológica e preferência sensorial pelo consumidor. Foram realizados dois modos de preparo da polpa de araticum, sem e com branqueamento (50 ºC/5 minutos), para avaliação da qualidade e escolha de uso das mesmas. Foram elaboradas formulações de bebidas lácteas fermentadas constituídas de soro de leite (50%), leite pasteurizado padronizado (50%) adicionadas de sete concentrações de polpa de araticum branqueada (% m/v): 5,0%; 7,5%; 10,0%; 12,5%; 15,0%; 17,5% e 20,0%. Foram desenvolvidas, também, sete formulações de bebida láctea fermentada, sem adição de polpa, constituídas de soro de leite nas proporções de 40%; 50%; 60%; 70%; 80%; 90% e 100%, e leite pasteurizado padronizado necessário para completar 100% da mistura (soro:leite). Em todas a...

show abstract

“…In evaluating crossbred dairy cows, Martins et al (2012) reported the influence of genetic composition and production level on milk composition, particularly on the levels of fat, protein and total solids. The analysis of physical and chemical composition of genotype 5 milk (Girolando ¾ and Holstein -pure) was, in a way, compromised by the fact that milk coming from two genetic groups that produce milk with different compositions had been mixed in the same tank.…”

Section: Resultsmentioning

confidence: 99%

Quality indicators of tank milk in different production systems of tropical regions

Campos

Rangel

Borba

et al. 2016

SCA

View full text Add to dashboard Cite

Research was conducted in eight commercial herds located in the state of Rio Grande do Norte, Brazil. Properties were classified according to the production system, the seasons were divided into four and the genetic groups into six. Milk samples from morning milking were collected monthly, directly from a cooling tank. Protein, fat, lactose, total solids, casein, urea nitrogen concentrations/levels, somatic cell count (SCC) and total bacterial count (TBC) were determined. For milk composition, the detected results were satisfactory and met the requirements of Normative Ruling 62, but the averages for SCC and TBC were above the recommended limit. All variables, with the exception of casein from total protein were influenced (P <0.05) by the production system used in the production unit. A lower fat content was recorded in 2010 compared to 2011. For the seasons, all the constituents of milk had lower values in drier season (seasons 3 and 4), with the exception of casein; SCC and TBC had higher values in periods 1 and 2, which are considered rainy periods. There was variation in the chemical composition of milk according to the genotypes. Milk chemical composition met the legal and market requirements, with a positive emphasis on specialized production systems. The variations over the year and according to the genetic group of the herd are also significant and should be taken into account in the search for improvements. As for the hygiene and health aspects of milk, the results portray the need for a greater focus by the entities involved in the sector, as well as the producers, on the viability of an adequacy program and monitoring of management practices related to this criterion. Campos, P. P. L. da E. et al.do tanque de resfriamento, amostras de leite na ordenha da manhã. Foram determinados os teores de proteína, gordura, lactose, sólidos totais, caseína, as concentrações de nitrogênio ureico, a contagem de células somáticas (CCS) e a contagem bacteriana total (CBT). Para a composição do leite, os resultados detectados foram satisfatórios e atenderam às exigências previstas na Instrução Normativa 62, mas as médias obtidas para CCS e CBT estão acima do limite recomendado. Todas as variáveis analisadas, com exceção da caseína da proteína total, foram influenciadas (P<0,05) pelo sistema de produção utilizado na unidade produtiva. Verificou-se menor teor de gordura em 2010, quando comparado a 2011. Para as estações do ano, com exceção da caseína, todos os constituintes do leite apresentaram menores valores na época mais seca (estações 3 e 4), já a CCS e CBT apresentaram maiores valores nas épocas 1 e 2, que são considerados períodos de chuva. Verificou-se variação na composição química do leite de acordo com os genótipos estudados. A composição química do leite atende às exigências legais e de mercado, com destaque positivo para os sistemas de produção especializados. As variações ao longo do ano e de acordo com o grupo genético do rebanho são também significantes, devendo ser levadas em consideração na bus...

show abstract

Rendimento, composição e análise sensorial do queijo minas frescal fabricado com leite de vacas mestiças alimentadas com diferentes volumosos

Cited by 7 publications

References 29 publications

Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Quality indicators of tank milk in different production systems of tropical regions

Contact Info

Product

Resources

About