Publicação
Avaliação da aptidão tecnológica do leite de ovelha para o fabrico de Queijo de Azeitão DOP
| Resumo: | The purpose of this study was to characterize the milk used in the manufacture of Azeitão cheese, in particular the physico-chemical properties, hygiene and technological aptitude, given the influence of milk quality in cheese making. Sampling took place from February to May and samples from raw milk sheep for the manufacture of Azeitão cheese, consisting of individual milk (one producer) or mixed (from different producers) milk, were analyzed for composition, hygiene and parameters for the assessment of the milk clotting behavior, such as clotting time, micellar aggregation properties and gel firmness. The effect of the milk producer was very significant (p <0.01) at both the physical-chemical composition, hygiene and technological aptitude, and the effect of month of production was significant only for protein content and consistency of curd. In general, the milk showed poor hygienic quality and low protein content, with negative repercussions in cheese making behaviour |
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| Autores principais: | Barros, Ana Cláudia Bizarro Brito |
| Assunto: | raw ewe's milk milk quality composition hygiene technological aptitude cheese |
| Ano: | 2012 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The purpose of this study was to characterize the milk used in the manufacture of Azeitão cheese, in particular the physico-chemical properties, hygiene and technological aptitude, given the influence of milk quality in cheese making. Sampling took place from February to May and samples from raw milk sheep for the manufacture of Azeitão cheese, consisting of individual milk (one producer) or mixed (from different producers) milk, were analyzed for composition, hygiene and parameters for the assessment of the milk clotting behavior, such as clotting time, micellar aggregation properties and gel firmness. The effect of the milk producer was very significant (p <0.01) at both the physical-chemical composition, hygiene and technological aptitude, and the effect of month of production was significant only for protein content and consistency of curd. In general, the milk showed poor hygienic quality and low protein content, with negative repercussions in cheese making behaviour |
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