دورية أكاديمية
Acceptance and storage of fresh cheese made with essential oils
| العنوان: | Acceptance and storage of fresh cheese made with essential oils |
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| المؤلفون: | Joelmir Grassi Presente, Hemilim Barbosa de fraga, Cristiano Gautério Schmidt |
| المصدر: | Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 153-165 (2017) |
| بيانات النشر: | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2017. |
| سنة النشر: | 2017 |
| المجموعة: | LCC:Dairy processing. Dairy products |
| مصطلحات موضوعية: | queijo, orégano, gengibre, análise sensorial, vida útil., Dairy processing. Dairy products, SF250.5-275 |
| الوصف: | The aim of this work was to evaluate the acceptance and conservation of Minas fresh cheese with essential oils added of oregano and ginger in its formulation. The quality of the milk used as raw material was evaluated for pH, acidity, alizarol, total solids, density, and total microbial load. The cheeses produced were characterized as pH, acidity, moisture, lipids, proteins and ashes. The cheeses were also evaluated by sensorial affective tests using hedonic and attitude scales, in order to determine the acceptance and purchase intention by judges. The count of total aerobic mesophilic microorganisms was used to estimate the shelf-life of cheeses. The milk used as raw material is presented within the quality standards required by legislation. The cheeses made with essential oils showed pH and acidity around 6.9 and 0.87%, respectively, 57.6% moisture, 31.3% lipids, 11.4% protein and 0.9% ash. The cheese added essential oil of oregano and the control cheese were those given by the judges the best values for acceptance (7.5 and 7.6, respectively) and purchase intention (4.2 and 4.4 respectively). Regarding the estimated shelf-life, the cheeses added essential oil of oregano and ginger had lower overall microbial load values compared to the control (no oil) and mixed (two oils addition), presented counts values with up 106 UFC/g only from the 28th day of storage. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Portuguese |
| تدمد: | 0100-3674 2238-6416 |
| Relation: | https://www.revistadoilct.com.br/rilct/article/view/531; https://doaj.org/toc/0100-3674; https://doaj.org/toc/2238-6416 |
| DOI: | 10.14295/2238-6416.v71i3.531 |
| URL الوصول: | https://doaj.org/article/20edc40524c24094a6c68d5b9b4d9b34 |
| رقم الأكسشن: | edsdoj.20edc40524c24094a6c68d5b9b4d9b34 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 01003674 22386416 |
|---|---|
| DOI: | 10.14295/2238-6416.v71i3.531 |