|
|
|
|
|
| SALES,Danielle Cavalcanti; RANGEL,Adriano Henrique do Nascimento; URBANO,Stela Antas; TONHATI,Humberto; GALVÃO JÚNIOR,José Geraldo Bezerra; GUILHERMINO,Magda Maria; AGUIAR,Emerson Moreira; BEZERRA,Maria de Fátima. |
| Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bubalus bubalis; Dairy; Efficiency; Industry; Pasta-filata. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200328 |
| |
|
|
| SALES,Danielle Cavalcanti; RANGEL,Adriano Henrique do Nascimento; URBANO,Stela Antas; BORGES,Kátia Cristina; ANDRADE NETO,Júlio César de; CHAGAS,Bruna Maria Emerenciano. |
| Abstract This literature review discusses the concepts and factors that influence industrial cheese yield and compiles the latest studies conducted in Brazil involving this theme. In seeking to support managerial decision-making, cheese yield can be measured at the end of processing or estimated prior to this. In research and industry, measuring and estimating yield can be evaluated under the effect of processing, from different proportions and characteristics of ingredients (mainly milk quality), to processing factors involving the steps of the actual production (handling of the raw material and the curd coagulation conditions, salting, maturation, etc.) and the equipment. The number of Brazilian studies that have sought to answer questions about this... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Efficiency; Equation; Cheese production. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400563 |
| |
|
|
| RANGEL,Adriano Henrique do Nascimento; SALES,Danielle Cavalcanti; URBANO,Stela Antas; GALVÃO JÚNIOR,José Geraldo Bezerra; ANDRADE NETO,Júlio César de; MACÊDO,Cláudia de Souza. |
| Abstract Adverse reactions to food intake have very diverse etiology and symptomatology. Regarding milk, its food allergy is presented as lactose intolerance, the sugar in milk, or allergy to milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common. Milk protein allergy originates from protein components present in milk, causing reactions to either the protein fractions in emulsion (caseins) or in whey (milk albumin). The allergic reaction is type IV mediated by T lymphocytes. The allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in time, intensity and severity. Lactose intolerance is originated by total or... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cow’s milk; Adverse reactions to food; Immune response. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200179 |
| |
|
|
|
