Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/74963
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Izidoro, Thiago Braga | - |
dc.contributor.author | Pereira, Juliano Gonçalves | - |
dc.contributor.author | Soares, Vanessa Mendonça | - |
dc.contributor.author | Pinto, José Paes de Almeida Nogueira | - |
dc.date.accessioned | 2014-05-27T11:28:46Z | - |
dc.date.accessioned | 2016-10-25T18:46:06Z | - |
dc.date.available | 2014-05-27T11:28:46Z | - |
dc.date.available | 2016-10-25T18:46:06Z | - |
dc.date.issued | 2013-04-01 | - |
dc.identifier | http://dx.doi.org/10.1111/1750-3841.12091 | - |
dc.identifier.citation | Journal of Food Science, v. 78, n. 4, 2013. | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.issn | 1750-3841 | - |
dc.identifier.uri | http://hdl.handle.net/11449/74963 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/74963 | - |
dc.description.abstract | The use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This study aimed to verify how the variation in temperature influences the lipolytic metabolism of the psychrotrophic organisms. Samples of raw milk were collected and submitted to laboratorial analysis as follows: psychrotrophic bacteria count, lipolytic bacteria count, and free fatty acids dosage. Each sample was divided into 3 aliquots and then incubated at 4, 8, and 12 °C, respectively. For each temperature, analyses were repeated after 12, 24, and 48 h of storage. Despite the psychrotrophs growth increase, according to temperature rise, the lipolytic metabolism was not consistent and presented the lower index at 8 °C, suggesting an intensification of the proteolytic compensatory activity at this temperature. © 2013 Institute of Food Technologists®. | en |
dc.language.iso | eng | - |
dc.source | Scopus | - |
dc.subject | Cooling, free fatty acids, lipolysis | - |
dc.subject | Milk | - |
dc.subject | Psychrotrophic microorganisms | - |
dc.subject | Bacteria (microorganisms) | - |
dc.title | Effect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storage | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.description.affiliation | School of Veterinary Medicine and Animal Science Sao Paulo State Univ., Botucatu Campus, Caixa Postal 572, CEP 18.618-970 Sao Paulo | - |
dc.description.affiliationUnesp | School of Veterinary Medicine and Animal Science Sao Paulo State Univ., Botucatu Campus, Caixa Postal 572, CEP 18.618-970 Sao Paulo | - |
dc.identifier.doi | 10.1111/1750-3841.12091 | - |
dc.identifier.wos | WOS:000320608900020 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Journal of Food Science | - |
dc.identifier.scopus | 2-s2.0-84875920331 | - |
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.