Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/3142
Título: Desenvolvimento de um queijo fresco de cabra com contribuição da fermentação láctica
Autor: Bandeira, Patrícia Raquel Almeida da Silva
Orientador: Martins, António Pedro Louro
Dias, Suzana Ferreira
Palavras-chave: goat milk
fresh goat cheese
lactic acid fermentation
acid coagulation
enzymatic coagulation
leite de cabra
queijo fresco
coagulação láctica
coagulação enzimática
Data de Defesa: 2010
Editora: ISA
Resumo: This work aimed to carry out preliminary studies to develop a fresh goat cheese, with contribution of lactic fermentation, having a sour taste and a spreadable and smooth paste. The experimental tests were carried out in the “Flor de Cardo” dairy, following a Response Surface Methodology experimental design, with two milk-clotting factors, the proportions of coagulant and starter culture The experimental trials were followed by physical-chemical analysis, and cheeses were submitted also to a panel of tasters and to the texture profile analysis. The product closest to the aim of this work was obtained by acid coagulation, but this type of coagulation it’s not viable for the kind of production lines installed in this dairy factory, considering mainly the existing equipment for moulding. The rennet coagulation based procedure, which appeared to be the right type of technology, was unsuitable given the lack of whey draining in the clotting vat, leading to an excess of whey in cheese and extensive in mould acidification, during the storage period in study.
Descrição: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/3142
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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