Physico-chemical and rheological properties of prato cheese during ripening

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dc.creatorCarvalho, Bruno de Sousa
dc.creatorSilva, Marco Antônio Pereira da
dc.creatorSouza, Jéssica Leal Freitas e
dc.creatorVieira, Núbia Ferreira
dc.creatorPlácido, Geovana Rocha
dc.creatorNicolau, Edmar Soares
dc.creatorLage, Moacir Evandro
dc.creatorNeves, Rodrigo Bauduíno Soares
dc.date.accessioned2017-11-27T11:06:00Z
dc.date.available2017-11-27T11:06:00Z
dc.date.issued2015-06
dc.description.resumoThe influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening.pt_BR
dc.identifier.citationCARVALHO, Bruno de Sousa; SILVA, Marco Antônio Pereira da; SOUZA, Jéssica Leal Freitas e; VIEIRA, Núbia Ferreira; PLÁCIDO, Geovana Rocha; NICOLAU, Edmar Soares; LAGE, Moacir Evandro; NEVES, Rodrigo Bauduíno Soares. Physico-chemical and rheological properties of prato cheese during ripening. African Journal of Biotechnology, Johannesburg, v. 14, n. 24, p. 2028-2034, Jun. 2015.pt_BR
dc.identifier.doi10.5897/AJB2015.14639
dc.identifier.issne- 1684-5315
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/13013
dc.language.isoengpt_BR
dc.publisher.countryAfrica do sulpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectCheese ripeningpt_BR
dc.subjectHard cheesept_BR
dc.subjectColourpt_BR
dc.subjectTexture profile analysispt_BR
dc.titlePhysico-chemical and rheological properties of prato cheese during ripeningpt_BR
dc.typeArtigopt_BR

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