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	Provedor de dados Ciência Rural (2) Autor Beux,Simone (2) Pereira,Edimir Andrade (2) Cassandro,Martino (1) Daltoé,Marina Leite Mitterer (1) Marchi,João Francisco (1) Nogueira,Alessandro (1) Roncatti,Roberta (1) Todescatto,Carla (1) Waszczynskyj,Nina (1) Mais... Palavra-chave Clotting (1) Consumer (1) Curd firmness (1) Hedonic scale (1) Infrared spectroscopy (1) Lactodynamograph (1) Purchasing intent (1) Raw milk (1) Starters (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Milk coagulation properties and methods of detection Ciência Rural Beux,Simone; Pereira,Edimir Andrade; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina. ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy. Tipo: Info:eu-repo/semantics/article Palavras-chave: Clotting; Curd firmness; Lactodynamograph; Infrared spectroscopy. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000452 Acceptance of Santo Giorno cheese typical of the Southwestern region of Paraná, Brazil Ciência Rural Pereira,Edimir Andrade; Roncatti,Roberta; Todescatto,Carla; Beux,Simone; Marchi,João Francisco; Daltoé,Marina Leite Mitterer. ABSTRACT: Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Consumer; Hedonic scale; Purchasing intent; Starters; Raw milk. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400753 Registros recuperados: 2 Primeira ... 1 ... Última

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