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| Registros recuperados: 48 | |
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| Freitas,Denise Ribeiro de; Souza,Fernando Nogueira de; Oliveira,Jamil Silvano de; Ferreira,Diêgo dos Santos; Ladeira,Cristiane Viana Guimarães; Cerqueira,Mônica Maria Oliveira Pinho. |
| ABSTRACT: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caseins; Cheese; Whey proteins. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750 |
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| PEREIRA,João Pablo Fortes; MAGESTE,Ana Carolina; CAMPOS,Náira da Silva; SOUSA,Rafael Arromba de; FRANCISQUINI,Júlia d’Almeida; PERRONE,Ítalo Tuler; CARVALHO,Antônio Fernandes de; NUNES,Renato Moreira; MARTINS,Marta Fonseca; SILVA,Paulo Henrique da Fonseca da. |
| Abstract Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minerals; Cheese; Calcium. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400859 |
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| Vargas-Bello-Pérez,Einar; Aguilar,Claudio; Toro-Mujica,Paula; Vera,Raúl R; Cerda,Matías; Briones,Ignacio. |
| A high demand for Chilean cheese has resulted in increased cheese production. This increase represents an opportunity to promote the development of new markets, such as for small ruminant cheeses. However, little has been discussed regarding the extent to which cheese consumers consider small ruminant cheeses. We hypothesized that price is the main determining factor for purchasing cheese. The present study examined this previously unexplored aspect. The objective of this study was to identify the factors that contribute to the purchaser's response behavior, including purchase, usage and product possession. This study also aimed to provide preliminary information on cheese consumption in the Province of Santiago, Chile. A personal interview was conducted... |
| Tipo: Journal article |
Palavras-chave: Cheese; Consumption; Small ruminant. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300005 |
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| Silva,Elaine Nóbrega Gibson; Figueiredo,Ana Cláudia Leite; Miranda,Fernanda Araújo; Almeida,Rogeria Comastri de Castro. |
| The purpose of this study was to determine the effect of bacteriophage P100 on strains of Listeria monocytogenes in artificially inoculated soft cheeses. A mix of L. monocytogenes 1/2a and Scott A was inoculated in Minas Frescal and Coalho cheeses (approximately 10(5) cfu/g) with the bacteriophage added thereafter (8.3 x 10(7) PFU/g). Samples were analyzed immediately, and then stored at 10 ºC for seven days. At time zero, 30 min post-infection, the bacteriophage P100 reduced L. monocytogenes counts by 2.3 log units in Minas Frescal cheese and by 2.1 log units in Coalho cheese, compared to controls without bacteriophage. However, in samples stored under refrigeration for seven days, the bacteriophage P100 was only weakly antilisterial, with the lowest... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food safety; Listeria; Biocontrol; Bacteriophage; Cheese. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100003 |
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| Miyashiro,Simone; Scarcelli,Eliana; Piatti,Rosa M.; Campos,Fabíola R.; Vialta,Airton; Keid,Lara Borges; Dias,Ricardo Augusto; Genovez,Margareth E.. |
| A total of 192 samples of illegal cheese from different regions of the states of São Paulo and Minas Gerais, Brazil, were analyzed for the isolation and detection of Brucella spp. DNA by means of microbiological culture and polymerase chain reaction (PCR), respectively. Samples that yielded positive results were submitted to the analysis of the occurrence of Brucella abortus (biovars 1, 2 e 4), as well as to the differentiation of DNA in B19 vaccinal strain or Brucella abortus field strain using PCR. Although the microorganism was not isolated from any sample, PCR detected 37 positive samples (19.27%) using genus-specific primers. From these, all (100%) were Brucella abortus. Differentiation of the strain showed that 30/37 samples (81.08%) were vaccinal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brucella abortus; B19; PCR; Cheese. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100005 |
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| Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo. |
| Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of... |
| Tipo: Journal article |
Palavras-chave: Cheese; Differentiation; Flavor; Milk composition sheep value-added. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001 |
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| Giraud, Georges; Lebecque, Annick; Amblard, Corinne; Bord, Cecile; Sulmont-Rosse, Claire; Lefur, Yves. |
| The paradigm of knowledge-based economy states that information asymmetry between consumers and producers will be reduced thanks to information availability and dissemination through the Internet or other media channels. Conversely to this statement, some published articles shown that knowledge-based economy reinforces the information asymmetry between experts and novices among the consumers (Hogg et al., 2007; Gregan-Paxton & Roedder-John, 1997; Alba & Hutchinson, 1987). Accordingly, we will consider the non homogeneity of consumers and will try to identify and qualify the differences between several groups of respondents regarding two food items by means of a k-means clustering applied to a knowledge-oriented questionnaire. |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Consumer Knowledge; Clustering; Wine; Cheese; France; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization. |
| Ano: 2008 |
URL: http://purl.umn.edu/49848 |
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| Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.. |
| 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 CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042 |
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| PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí. |
| Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193 |
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| Vargas-Bello-Pérez,Einar; Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo; Peña,Iván; Tello,Franco. A. |
| The aim of this trial was to evaluate the effect of dietary supplementation of extruded linseed on the milk and cheese fatty acid (FA) profiles of ewes under extensive grazing conditions. Over 26 days, a group of nine lactating ewes (Latxa × Milchschaf × Corriedale) in mid-lactation were managed under grazing conditions and given supplements during each manual milking (0830 and 1800 h) of 50% corn and 50% oats (500 g ewe-1 milking-1; control, TC) for the first 6 days. From day 7 to 20, the supplement was 25% corn, 25% oats and 50% extruded linseed (500 g ewe-1 milking-1) (extruded linseed; TEL). From day 21 to 26, the ewes were fed TC. The saturated FA content in milk was reduced (3.6%), and the monounsaturated, polyunsaturated and n-3 FA (7, 10 and 25%,... |
| Tipo: Journal article |
Palavras-chave: Extruded linseed; N-3 fatty acids; Cheese; Ewe; Milk. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000100011 |
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| Nudda,Anna; Battacone,Gianni; Boaventura Neto,Oscar; Cannas,Antonello; Francesconi,Ana Helena Dias; Atzori,Alberto Stanislao; Pulina,Giuseppe. |
| The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat content and deeply discusses feeding strategies aimed at increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and cheese in the human diet. In addition, the use of alternative feed resources such as by-products, aromatic plants, and phenolic compounds in the sheep diet and their effects on milk and cheese FA composition are also discussed. Among feeding strategies, grazing and the use of supplements rich in oils... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By-products; Cheese; CLA; Dairy sheep; Milk quality; Nutrition. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000800445 |
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| Registros recuperados: 48 | |
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