Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

dc.creatorSpadoti, LM
dc.creatorDornellas, JRF
dc.creatorPetenate, JA
dc.creatorRoig, SM
dc.date2003
dc.dateSEP-OCT
dc.date2014-11-17T14:20:50Z
dc.date2015-11-26T17:39:09Z
dc.date2014-11-17T14:20:50Z
dc.date2015-11-26T17:39:09Z
dc.date.accessioned2018-03-29T00:20:45Z
dc.date.available2018-03-29T00:20:45Z
dc.identifierLait. E D P Sciences, v. 83, n. 5, n. 397, n. 408, 2003.
dc.identifier0023-7302
dc.identifierWOS:000185211400004
dc.identifier10.1051/lait:2003023
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65993
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65993
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65993
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286381
dc.descriptionThe objective of this research was to study the effect of the following modifications to the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (UFCM) up to a concentration factor (CF) of 4: 1, and partial pre- fermentation of the UFCM and indirect curd cooking on the composition, pH, titratable acidity ( TA) and melting capacity ( MC) of the cheese as compared with the standard cheese. Three processings of each of the following five treatments were carried out: Treatment 1 (T1), without ultrafiltration; Treatment 2 (T2), ultrafiltration without pre- fermentation of the UFCM; Treatment 3 (T3), pre- fermentation of 100 g . kg(-1) of the UFCM; Treatment 4 (T4), pre-fermentation of 200 g . kg(-1) of the UFCM; and Treatment 5 (T5), pre-fermentation of 200 g . kg(-1) of the UFCM, and the only one with indirect curd heating. There was a significant difference for total solids between cheeses T4 and T5 with respect to T2. T2 presented the lowest fat and fat in dry matter content, although the observed differences were not statistically significant. The UFCM cheeses presented lower values for fat recovery in cheeses with a significant difference between the treatments T2 and T3 with respect to T1, the fat losses in processing being the main factor affecting cheeses' composition. The pre- fermentation of 200 g . kg(-1) of the UFCM increased the acidity and reduced the pH of the cheeses. The time did not exert an influence on the pH but it increased cheeses's TA and MC. There was no difference in MC between the treatments but there was a tendency for greater MC values for cheeses with a higher water to total protein ratio and higher pH value.
dc.description83
dc.description5
dc.description397
dc.description408
dc.languageen
dc.publisherE D P Sciences
dc.publisherLes Ulis Cedexa
dc.publisherFrança
dc.relationLait
dc.relationLait
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcheese
dc.subjectultrafiltration
dc.subjectpre-fermentation
dc.subjectcooking
dc.subjectmelting
dc.subjectFat Mozzarella Cheese
dc.subjectFunctional-properties
dc.subjectChemical-composition
dc.subjectCheddar Cheese
dc.subjectUltrafiltration
dc.subjectProteolysis
dc.subjectMilk
dc.subjectMeltability
dc.subjectImpact
dc.subjectWater
dc.titleEvaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
dc.typeArtículos de revistas


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