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| Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga; Mussarelli,Camila; Marques,Marina Célia; Oliveira,Carlos Augusto Fernandes de. |
| In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Somatic cell count; Mozzarella cheese; Quality evaluation; Functionality. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022 |
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| Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga dos; Mussarelli,Camila; Marques,Marina Célia; Gigante,Mirna Lúcia; Oliveira,Carlos Augusto Fernandes de. |
| The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL-1; intermediate, 437,000 cells mL-1; and high, 1,053,000 cells mL-1) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4ºC. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese quality; Proteolysis; Somatic cell count. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000300014 |
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| Roso,Cledson; Restle,João; Soares,André Brugnara; Andreatta,Evelise. |
| RESUMO - O objetivo do experimento foi avaliar a dinâmica, produção e qualidade de forragem das misturas de aveia preta + azevém (MAA), triticale + azevém (MTA), centeio + azevém (MCA) em pastejo contínuo. Foram usadas bezerras com sete meses de idade inicial e 140 kg PV inicial. A semeadura foi realizada, a lanço, em 12 de abril de 1996, com 85 kg/ha de aveia preta, 170 kg/ha de triticale, 140 kg/ha de centeio e 30 kg/ha de azevém, nas respectivas misturas. A área foi adubada com 200 kg/ha da fórmula 05-20-20 e a adubação nitrogenada foi de 220 kg/ha de nitrogênio. O pastejo ocorreu no período de 21/05/96 a 19/11/96, na MAA e MCA, e de 04/06/96 a 19/11/96, na MTA. Houve interação entre tratamento e período de pastejo para as variáveis DIVMO e porcentagem... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Componente botânico; Gramíneas; Pastejo; Potencial de produção. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982000000100011 |
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