Full Length Research Paper
References
ABIQ-Associação Brasileira das Indústrias de Queijo (2010). Produção brasileira de queijos [Braziliancheeseproduction]. São Paulo: ABIQ. |
|
Adda J, Gripon JC, Vassal L (1982). The chemistry of flavour and texture generation in cheese. Food. Chem. 9(14):115-129. |
|
Alves LS, Merheb-Dini C, Gomes E, Da Silva R, Gigante ML (2013). Yield changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants. J. Dairy Sci. 96(10):7490-7499. |
|
Amar A, Surono IS (2012). Physico-chemical, and sensory properties of soy based gouda cheese analog made from different concentration of fat, sodium citrate and various cheese starter cultures. Makara J. Technol.16(2):149-156. |
|
AOAC-Association Of Official Analytical Chemistry (1995). Official methods of analysis.15 ed. Washington. |
|
Bayarri S, Carbonell I, Costell E (2012). Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures. J. Dairy Sci. 95(11):6926-6936. |
|
Ben-Naim A (1980). Hydrophobic Interactions, Plenum Press. |
|
Bourne M (2002). Food Texture and Viscosity: Concept and Measurement. 2nd ed. San Diego: Academic Press,415p. |
|
Brasil (2011). Instrução Normativa nº 62, de 29 de dezembro de 2011 [NormativeInstruction n. 62 ofDecember 29th, 2011]. Aprova os Regulamentos Técnicos de Produção, Identidade e Qualidade do Leite tipo A, Leite Cru Refrigerado, Leite Pasteurizado e o Regulamento Técnico da Coleta de Leite Cru Refrigerado e seu Transporte a Granel.Diário Oficial da República Federativa do Brasil, Brasília, 30 de dezembro de 2011. Seção 1, p.1-24. |
|
Brighenti M, Govindasamy-Lucey S, Lim K, Nelson K, Lucey JA(2008). Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. J. Dairy Sci. 91(17):4501-4517 |
|
Buffa MN, Trujillo AJ, Buenaventura MP(2001).Changes in textural, microstructural, and colour characteristic during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. Int. Dairy J. 11(8):927–934. |
|
Creamer LK, Olson NF (1982).Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47(6):631-636. |
|
Czulak J, Conochie J, Sutherland BJ, Van Leeuwen HJM (1969). Lactose, lactic acid, and mineral equilibria in Cheddar cheese manufacture. J. Dairy Res. 36(9):93–101. |
|
De Jong L (1976). Protein breakdown in soft cheese and its relation to consistency: Proteolysis and consistency of 'Noordhollandse Meshanger' cheese. Neth. Milk Dairy J. 30(12):242-253. |
|
De Rensis CMVB, Petenate AJ, Viotto WH(2009). Caracterização físico-química, reológica e sensorial de queijos tipo Prato com teor reduzido de gordura [Physico-chemical, rheological and sensorial characterisationof Prato cheeses with reduced fat content]. Cienc. Tecnol. Aliment. 29(7): 488-494. |
|
Delgado FJ, Crespo JG, Cava R, Ramírez R(2011). Proteolysis, texture and colour of a raw goat Milk cheese throughout the maturation. Eur. Food Res. Technol. 233(6):483-488. |
|
Ferreira DF (2008). SISVAR: um programa para análises e ensino de estatística [SISVAR: a program for analysis and teachingstatistics]. Rev. Symp. 6(6):36-41. |
|
Fox PF (1993). Cheese: chemistry, physics and microbiology. v.1, General aspects. |
|
Fox PF, Wallace JM (1997). Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45:17–85. |
|
Furtado JP (1975). Análises bromatológicas [BromatologicalAnalysis]. Juiz de Fora. UFJF. 97p. |
|
Furtado MM, Lourenço Neto JPM (1994). Tecnologia de Queijos: Manual Técnico para a Produção Industrial de Queijos [Cheese Technology: A Technical Manual for Industrial Cheese Production]. São Paulo: Dipemar ltda. |
|
Guinee TP, Feeney EP, Fox PF (2001).Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality. Le Lait 81(4):475-485. |
|
International Dairy Federation (IDF) 141C (2000).Determination of Milk fat, protein and lactose content – Guidance on the operation of mid-infrared instruments. Brussels, Belgium, 15p. |
|
Kubo MTK, Maus D, Xavier AAO, Mercadante AZ, Viotto WH (2013).Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese. Cienc. Tecnol. Aliment. 33(8):81-88. |
|
Malenkov G (2009). Liquid water and ices: understanding the structure and physical properties. J. Phys. Condens. Matter 21(28):283101. |
|
Marchesini G, Balzan S, Segato S, Novelli E, Andrighetto I (2009).Colour traits in the evaluation of the ripening period of Asiago cheese. Ital. J. Anim. Sci. 8(2):412-413. |
|
Nakai S, Li-Chan E (1988). Hydrophobic Interactions in Food Systems, CRC Press. |
|
Nollet L, Toldrá F (2010). Hand book of Dairy Foods Analysis. CRC Press, USA. |
|
Roig SM, Narimatsu A, Dornellas JRF, Spadoti LM; Pizaia PD (2003). Avaliação da proteólise e do derretimento do queijo prato obtido por ultrafiltração. Cienc. Tecnol. Aliment. 23(6):177-182. |
|
Sant'ana MS, Bezerril FF, Madruga MS, Batista ASM, Magnani M, Souza EL, Queiroga RCRE (2013). Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both. J. Dairy Sci. 96(12):7442-7453. |
|
Santos Júnior HCM, Silva WS, Fogaca DNL, Rodrigues LB (2012). Análise do perfil de textura de queijos de coalho condimentado com carne seca durante o tempo de armazenagem sob refrigeração. Cad de Cienc Agrar 4(6):117-122. |
|
Sauer-Leal E, Okada FM (2008). Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais Quim. Nova 31(5):1621-1625. |
|
Spadoti LM, Dornellas JRF, Roig SM(2005). Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação. Cienc. Tecnol. Aliment. 25(8):705-712. |
|
Steffe JF (1996). Rheological Methods in Food Process Engineering. Freeman Press, East Lansing, MI. |
|
Trancoso-Reyes N, Gutiérrez-Méndez N, Sepulveda DR, Hernández-Ochoa LR(2014). Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria. J. Dairy Sci. 97(11):598-608. |
|
Tunick MH, Malin EL, Smith PW, Shieh JJ, Sullivan BC, Mackey KL, Holsinger VH (1993). Proteolysis and rheology of low-fat and full-fat Mozzarella cheeses prepared from homogenized milk. J. Dairy Sci. 76(8):3621-3628. |
|
Venturini AC, Cavenaghi AD, Castillo CJC; Qui-ones EM (2011). Avaliação sensorial e microbiológica de linguiça de frango frescal não curada com reduzido teor de gordura. Cienc. Tecnol. Aliment. 31(6):629-634. |
|
Vianna PCB, Mazal G, Santos MV, Bolini HMA, Gigante ML(2008). Microbial and Sensory Changes Throughout the Ripening of Prato Cheese Made from Milk with Different Levels of Somatic Cells. J. Dairy Sci. 91(8):1743-1750. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0