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| RENHE,Ísis Rodrigues Toledo; PEREIRA,Danielle Braga Chelini; SÁ,Jaqueline Flaviana Oliveira de; SANTOS,Marcelo Cerqueira dos; TEODORO,Vanessa Aglaê Martins; MAGALHÃES,Fernando Antônio Resplande; PERRONE,Ítalo Tuler; SILVA,Paulo Henrique Fonseca da. |
| Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g-1 to 4.7 logCFU.g-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g-1 to 5.7 log CFU.g-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Compositional characterization; Sensorial attributes; Microbiology; Lactose crystals. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200293 |
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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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