Data/hora: 06/06/2024 12:54:06

Provedor de dados: | 65
País: | Brazil
Título: | Milk coagulation properties and methods of detection
Autores: | Beux,Simone; Pereira,Edimir Andrade; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina.
Data: | 2017-01-01
Ano: | 2017
Palavras-chave: | Clotting; Curd firmness; Lactodynamograph; Infrared spectroscopy.
Resumo: | 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
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000452
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20161042
Formato: | text/html
Fonte: | Ciência Rural  v.47 n.10 2017
Fonte: | info:eu-repo/semantics/openAccess