Data/hora: 21/06/2024 09:59:45

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	15/07/2015	
Data da última atualização: 	15/07/2015	
Autoria: 	MAGENIS, R. B.; PRUDÊNCIO, E. S.; FRITZEN-FREIRE, C. B.; STEPHAN, M. P.; VASCONCELOS, A. S. do E.	
Título: 	Rheological, physicochemical and authenticity assessment of Minas Frescal cheese.	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Food Control, Guildford v. 45, p. 22-28, Nov. 2014.	
Idioma: 	Inglês	
Conteúdo: 	Abstract: This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/?-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products.	
Palavras-Chave: 	Autenticidade de alimento; Authenticity; Cheese; Colour; Electrophoretic profile; Eletroforese SDS-PAGE; Milk products; Minas Frescal cheese; Perfil eletroforético; Queijo Minas Frescal; Reologia.	
Thesagro: 	Produto derivado do leite; Queijo; Queijo de Minas; Tecnologia de alimento.	
Thesaurus Nal: 	rheology.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (12783-1) - UPC - AP - DD -  -  -  - DIS