Desenvolvimento de queijo minas frescal com baixo teor de sódio

dc.contributorBaldissera, Eliana Maria
dc.contributorPorcu, Ornella Maria
dc.creatorHoser, Jéssica Fabiane
dc.date.accessioned2020-11-16T14:32:40Z
dc.date.accessioned2022-12-06T15:01:26Z
dc.date.available2020-11-16T14:32:40Z
dc.date.available2022-12-06T15:01:26Z
dc.date.created2020-11-16T14:32:40Z
dc.date.issued2012-06-27
dc.identifierHOSER, Jéssica Fabiane. Desenvolvimento de queijo minas frescal com baixo teor de sódio. 2012. 53 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Medianeira, 2012.
dc.identifierhttp://repositorio.utfpr.edu.br/jspui/handle/1/13324
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5259599
dc.description.abstractThe cheese is a food of high nutritional value, but it has as a component in high amounts can cause damage to health, sodium chloride which is responsible for the total amount of water body, but inappropriate amount as excess, can lead to health problems, such as hypertension. The objective of this study was to develop a fresh cheese with low sodium content. The microbiological analysis indicated that the developed product has shelf life of only 14 days. The physical and chemical analyzes indicated that the product was within legal standards. The test showed that the product was well accepted by the judges.
dc.publisherUniversidade Tecnológica Federal do Paraná
dc.publisherMedianeira
dc.subjectLaticínios - Processamento
dc.subjectCloreto de potássio
dc.subjectQueijo - Variedades
dc.subjectDairy processing
dc.subjectPotassium chloride
dc.subjectCheese - Varieties
dc.titleDesenvolvimento de queijo minas frescal com baixo teor de sódio
dc.typebachelorThesis


Este ítem pertenece a la siguiente institución