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dc.contributor.authorKatiki, Luciana Morita-
dc.contributor.authorBonassi, Ismael Antonio-
dc.contributor.authorRoça, Roberto de Oliveira-
dc.identifier.citationCiencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006.-
dc.description.abstractMilk 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.en
dc.subjectFrozen curd-
dc.subjectFrozen goat's milk-
dc.subjectCapra hircus-
dc.subjectPenicillium candidum-
dc.titleAspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congeladapt
dc.title.alternativeChemicophysical 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 curden
dc.contributor.institutionCentro de Pesquisa de Zootecnia Diversificada-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationAgência Paulista de Tecnologia Dos Agronegócios Instituto de Zootecnia Centro de Pesquisa de Zootecnia Diversificada, R. Heitor Penteado, 56, CEP 13460-000, Nova Odessa (SP)-
dc.description.affiliationDepartamento de Gestão e Tecnologia Agroindustrial Faculdade de Ciências Agronômicas Universidade Estadual Paulista (UNESP), C. P. 237, CEP 18603-970, Botucatu (SP)-
dc.description.affiliationUnespDepartamento de Gestão e Tecnologia Agroindustrial Faculdade de Ciências Agronômicas Universidade Estadual Paulista (UNESP), C. P. 237, CEP 18603-970, Botucatu (SP)-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofCiência e Tecnologia de Alimentos-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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