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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/74963
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dc.contributor.authorIzidoro, Thiago Braga-
dc.contributor.authorPereira, Juliano Gonçalves-
dc.contributor.authorSoares, Vanessa Mendonça-
dc.contributor.authorPinto, José Paes de Almeida Nogueira-
dc.date.accessioned2014-05-27T11:28:46Z-
dc.date.accessioned2016-10-25T18:46:06Z-
dc.date.available2014-05-27T11:28:46Z-
dc.date.available2016-10-25T18:46:06Z-
dc.date.issued2013-04-01-
dc.identifierhttp://dx.doi.org/10.1111/1750-3841.12091-
dc.identifier.citationJournal of Food Science, v. 78, n. 4, 2013.-
dc.identifier.issn0022-1147-
dc.identifier.issn1750-3841-
dc.identifier.urihttp://hdl.handle.net/11449/74963-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/74963-
dc.description.abstractThe 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.isoeng-
dc.sourceScopus-
dc.subjectCooling, free fatty acids, lipolysis-
dc.subjectMilk-
dc.subjectPsychrotrophic microorganisms-
dc.subjectBacteria (microorganisms)-
dc.titleEffect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storageen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationSchool of Veterinary Medicine and Animal Science Sao Paulo State Univ., Botucatu Campus, Caixa Postal 572, CEP 18.618-970 Sao Paulo-
dc.description.affiliationUnespSchool of Veterinary Medicine and Animal Science Sao Paulo State Univ., Botucatu Campus, Caixa Postal 572, CEP 18.618-970 Sao Paulo-
dc.identifier.doi10.1111/1750-3841.12091-
dc.identifier.wosWOS:000320608900020-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Science-
dc.identifier.scopus2-s2.0-84875920331-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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