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Caracterização físico-química de queijos coalhos maturados: com leites caprino, bovino e misto

2016Conference object Open access
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dc.contributor.authorNascimento, B. M. S.
dc.contributor.authorAmaral, D. S.
dc.contributor.authorPereira, C. J. D.
dc.contributor.authorGomes, D. M. G. S.
dc.contributor.authorBaptista, A. S. M.
dc.contributor.authorGomes, A. M. P.
dc.contributor.authorPintado, M.
dc.contributor.authorQueiroga, R.
dc.date.accessioned2017-10-12T08:13:17Z
dc.date.available2017-10-12T08:13:17Z
dc.date.issued2016
dc.description.abstractThe rennet matured cheese is a handmade product traditionally derived from cow's milk, with promising development with goat milk in the Northeast of Brazil. The purpose of this work was to develop and characterize the coalho matured cheese, by means of physical-chemical analysis. The content of total solids, fat and protein demonstrated having decreased along the maturation process, with difference at the level of 5% by the Tukey test between the product's shelf life periods. The reverse perceived with the salt and ashes content. The coalho cheese matured presents a dairy product alternative goats originated from traditional coalho cheesept_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNASCIMENTO, B. M. S.; AMARAL, D. S.; PEREIRA, C. J.D.; GOMES, D. M. G. S.; BAPTISTA, A. S. M.; GOMES, Ana M.; PINTADO, M. E.; QUEIROGA, R. de C. R. do E. - Caracterização físico-química de queijos coalhos maturados: com leites caprino, bovino e misto. In XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos (CBCTA): X GICR Section IV International Technical Symposium, Gramado, Rio Grande do Sul, Brasil, 24-27 Outubro 2016. – In Anais do XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos [recurso eletrônico], Gramado, RS: SBCTA Regional, 2016. ISBN 978-85-89123-06-8. 6 p.pt_PT
dc.identifier.isbn9788589123068
dc.identifier.urihttp://hdl.handle.net/10400.14/22987
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectProduto artesanalpt_PT
dc.subjectQueijo mistopt_PT
dc.subjectComposição centesimalpt_PT
dc.titleCaracterização físico-química de queijos coalhos maturados: com leites caprino, bovino e mistopt_PT
dc.typeconference object
dspace.entity.typePublication
person.familyNameGomes
person.familyNamePintado
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier162628
person.identifier456608
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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