You are in the accessibility menu

Please use this identifier to cite or link to this item:
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
Other Titles: 
Chemicophysical and microbiological aspects of cheese made of a mixed coagulation, ripened by mould using slow or fast frozen goat's milk and slow or fast frozen curd
  • Centro de Pesquisa de Zootecnia Diversificada
  • Universidade Estadual Paulista (UNESP)
  • 0101-2061
  • 1678-457X
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.
Issue Date: 
Ciencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006.
Time Duration: 
  • Cheese
  • Frozen curd
  • Frozen goat's milk
  • Capra hircus
  • Penicillium
  • Penicillium candidum
Access Rights: 
Acesso aberto
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.