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Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

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Autor(es):
Lima Tribst, Alline Artigiani [1] ; Piza Falcade, Luiza Toledo [1] ; Carvalho, Nathalia Silva [1] ; de Castro Leite Junior, Bruno Ricardo [2] ; de Oliveira, Miguel Meirelles [3]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, UNICAMP, Ctr Food Studies & Res NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil
[2] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG - Brazil
[3] Fed Ctr Technol Educ Celso Suckow da Fonseca CEFE, Voluntarios da Patria 30, BR-27600000 Valenca, RJ - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: INTERNATIONAL DAIRY JOURNAL; v. 111, DEC 2020.
Citações Web of Science: 0
Resumo

Adequate use of whey from sheep's milk cheese in smallholdings is a challenge. The possibility of producing a fermented dairy product manufactured by mixing sheep milk and whey at different concentrations was evaluated. Results showed that fermentation time, gel strength, acid content and difference in colour were proportional to the milk content. Post acidification was observed for almost all the samples for 35 days and resulted in a similar pH drop for the samples, but with different amounts of acid. The gels with 100% and 75%-milk samples remained stable during storage, while a slight (similar to 11%) or excessive (47%) whey separation was observed for gels with 30% and 15%-milk samples, respectively. In addition, good sensory acceptance was obtained for samples produced with >= 30% milk. Therefore, use of whey from sheep's milk cheese (<= 70%) for fermented dairy product manufacture is an interesting use for this sheep cheese waste. (C) 2020 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 17/02832-4 - Congelamento/descongelamento de leite de ovelha: alterações induzidas no leite, alternativas para minimizar essas modificações e impacto na produção de iogurte
Beneficiário:Alline Artigiani Lima Tribst
Modalidade de apoio: Auxílio à Pesquisa - Regular