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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
20/11/2013 |
Data da última atualização: |
31/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SIMÕES, M. G.; RABELO, J. G.; DOMINGUES, A. F. N.; OLIVEIRA, E. B.; FERREIRA, C. L. de L. F. |
Afiliação: |
MARILDA GARCIA SIMÕES, UEPA; JOSEANE GONÇALVES RABELO, UEPA; ALESSANDRA FERRAIOLO N DOMINGUES, CPATU; EDUARDO BASÍLIO OLIVEIRA, UFV; CÉLIA LÚCIA DE LUCES FORTES FERREIRA, UFV. |
Título: |
Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
IOSR Journal Of Environmental Science, Toxicology And Food Technology, v. 5, n. 3, p. 83-88, Jul./Aug. 2013. |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for cow milk. Four formulations were elaborated: B100 (100% buffalo milk); B80 (80% buffalo milk + 20% cow milk); B70 (70% buffalo milk + 30% cow milk) and B60 (60% buffalo milk + 40% cow milk). Three replicates were performed. The partial substitution of 20%, 30% and 40% of buffalo milk caused the reduction of fat in 16.2%, 21.6% and 25.4%, and protein in 5.2%, 5.7%, and 6%, respectively, with decrease of elasticity, cohesiveness, gumminess and chewiness, but had no influence on the hardness. Moisture had significant and strongly negative correlation with elasticity, cohesiveness, gumminess and chewiness. Fat and protein had significant and strongly positive correlations with elasticity, cohesiveness, gumminess and chewiness. Significant differences were found for color variables L*, a*, b* and ho. The increase in cow milk concentration increased the yellowgreenish tonality, with an emphasis in yellow tones. |
Palavras-Chave: |
Marajó. |
Thesagro: |
Composição Química; Queijo. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/92794/1/IOSR-JESTFT.pdf
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Marc: |
LEADER 01798naa a2200205 a 4500 001 1971654 005 2022-10-31 008 2013 bl uuuu u00u1 u #d 100 1 $aSIMÕES, M. G. 245 $aPhysicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk.$h[electronic resource] 260 $c2013 520 $aThis study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for cow milk. Four formulations were elaborated: B100 (100% buffalo milk); B80 (80% buffalo milk + 20% cow milk); B70 (70% buffalo milk + 30% cow milk) and B60 (60% buffalo milk + 40% cow milk). Three replicates were performed. The partial substitution of 20%, 30% and 40% of buffalo milk caused the reduction of fat in 16.2%, 21.6% and 25.4%, and protein in 5.2%, 5.7%, and 6%, respectively, with decrease of elasticity, cohesiveness, gumminess and chewiness, but had no influence on the hardness. Moisture had significant and strongly negative correlation with elasticity, cohesiveness, gumminess and chewiness. Fat and protein had significant and strongly positive correlations with elasticity, cohesiveness, gumminess and chewiness. Significant differences were found for color variables L*, a*, b* and ho. The increase in cow milk concentration increased the yellowgreenish tonality, with an emphasis in yellow tones. 650 $aComposição Química 650 $aQueijo 653 $aMarajó 700 1 $aRABELO, J. G. 700 1 $aDOMINGUES, A. F. N. 700 1 $aOLIVEIRA, E. B. 700 1 $aFERREIRA, C. L. de L. F. 773 $tIOSR Journal Of Environmental Science, Toxicology And Food Technology$gv. 5, n. 3, p. 83-88, Jul./Aug. 2013.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
11/09/2003 |
Data da última atualização: |
07/06/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
RODRIGUES, L. B.; CARNEIRO, N. P.; ALVES, V. M. C.; GOMES, E. A.; JARDIM, S. N.; PURCINO, A. A. C. |
Afiliação: |
Embrapa Milho e Sorgo.; NEWTON PORTILHO CARNEIRO, CNPMS; VERA MARIA CARVALHO ALVES, CNPMS; ELIANE APARECIDA GOMES, CNPMS; ANTONIO ALVARO CORSETTI PURCINO, CNPMS. |
Título: |
Genes induzidos por alumínio em ápices de raízes de uma cultivar de arroz tolerante a toxidez deste mineral. |
Ano de publicação: |
2003 |
Fonte/Imprenta: |
Brazilian Journal of Plant Physiology, Campinas, v. 15, p. 77, 2003. |
Idioma: |
Português |
Notas: |
Suplemento.
Edição dos resumos do IX Congresso Brasileiro de Fisiologia Vegetal, 2003, Atibaia, SP. |
Conteúdo: |
x |
Thesagro: |
Genética. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/70184/1/Genes-induzidos-1.pdf
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Marc: |
LEADER 00709nam a2200193 a 4500 001 1487094 005 2017-06-07 008 2003 bl uuuu u00u1 u #d 100 1 $aRODRIGUES, L. B. 245 $aGenes induzidos por alumínio em ápices de raízes de uma cultivar de arroz tolerante a toxidez deste mineral.$h[electronic resource] 260 $aBrazilian Journal of Plant Physiology, Campinas, v. 15, p. 77$c2003 500 $aSuplemento. Edição dos resumos do IX Congresso Brasileiro de Fisiologia Vegetal, 2003, Atibaia, SP. 520 $ax 650 $aGenética 700 1 $aCARNEIRO, N. P. 700 1 $aALVES, V. M. C. 700 1 $aGOMES, E. A. 700 1 $aJARDIM, S. N. 700 1 $aPURCINO, A. A. C.
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