Artigo
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
Fecha
2006-12-01Registro en:
Ciencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006.
0101-2061
1678-457X
10.1590/S0101-20612006000400004
S0101-20612006000400004
2-s2.0-34247642174
2-s2.0-34247642174.pdf
Autor
Centro de Pesquisa de Zootecnia Diversificada
Universidade Estadual Paulista (Unesp)
Resumen
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer) or fast frozen milk (by liquid nitrogen). The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and microbiological aspects, even when it was expressed as a dry matter content of cheeses.