Navegando por Assunto "Queijo de coalho"

Agora exibindo 1 - 5 de 5

Aplicação de revestimento comestível à base de fécula de araruta e extrato de própolis verde em queijo de coalho
(2019-01-25) Lira, Avla Kessia Azevedo de; Chinelate, Gerla Castello Branco; Gomes, Glêce Milene Santana; http://lattes.cnpq.br/2459981292074121; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/2365029401299743
The rennet cheese is one of the dairy products typical of the Northeast region of Brazil, being favorable to the development of microorganisms, due to the excellent nutritional composition, which leads studies in search of methods for its conservation, such as the use of edible coatings. The development of the present work aimed to evaluate the influence of the application of edible coating based on the starch of arrowroot and glycerine, activated with extract of green propolis, on the shelf life of rennet cheese. The charcoal cheese characterization was performed, being analyzed pH, acidity, water activity, moisture, fat, total dry extract, fat in dry extract, ashes and protein. The coated cheeses, stored at 7 ± 1 ° C, were evaluated during the following time intervals: 1, 7, 14, 21 and 28 days. The coating had two different compositions in relation to the concentration of propolis extract, 10%, g / g (T10%) and 20%, g / g (T20%). Coated cheeses were analyzed for pH, acidity, water activity, color, mass loss and microbiological analyzes, for aerobic and psychrotrophic mesophil counts, and storage. For the physico-chemical analyzes during the 28 days of storage, the results of pH ranged from 5.89 to 6.79, the control had the highest result, and the T20 was the lowest. In the color analysis, the L values showed variations between the treatments, from 80.62 to 86.16. The results for parameter a * ranged from 2.6 to 13.08, increasing over time. The values obtained for b * presented values between 19.0 and 22.48. In the loss of mass there was only statistical difference for the treatments analyzed on day 21. Water activity ranged from 0.91 to 0.94; 0.93 and 0.95; 0.95 and 0.96; 0.93 and 0.94 compared to treatments during 01, 07, 14, 21 and 28 days of storage, with a significant difference between the treatments on the same day, on day 14. The results for acidity presented variations between 0.09 to 0 , 27. In the microbiological analyzes the treatment T20% showed on the 28th the lower count (1.75x105) for aerobic mesophiles. For the results of psychrotrophs the treatments T10% and T20% presented better results (1.59x106, and 2.73x106) respectively, compared to the C sample, which presented countless results on the tenth day. The results were satisfactory, which makes edible coatings based on arrowroot starch and glycerin, added with green propolis extract, an effective alternative in aid of the increase in shelf life of rennet cheese.
Elaboração do queijo de coalho e suas análises: relato de experiência
(2025-08-05) Batista, Ingrid Cavalcanti do Nascimento; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/7545103557133492
O Estágio Supervisionado Obrigatório (ESO) é a disciplina obrigatória do décimo primeiro período do curso de bacharelado em Medicina Veterinária da Universidade Federal Rural de Pernambuco (UFRPE). Tem por base a vivência prática de 420 horas, em determinada área da medicina veterinária, cujo enfoque é tornar o discente apto a exercer sua função, mediante aquisição do título de médico veterinário. Neste sentido, o presente relatório teve como objetivo principal demonstrar as principais atividades exercidas pela discente Ingrid Cavalcanti do Nascimento Batista, sob orientação e supervisão, respectivamente, da professora Drª Maria Betânia de Queiroz Rolim; da médica-veterinária e responsável técnica Tatiane Ribeiro Freire e da médica-veterinária Kallyane Lira de Araújo. Apresenta como objetivo secundário relatar sobre a elaboração do queijo de coalho e suas análises. O ESO ocorreu no período de 14 de abril de 2025 a 22 de maio de 2025, na Carapitanga Indústria de Pescado do Brasil Ltda., localizada no município de Jaboatão dos Guararapes-PE, e no período de 26 de maio de 2025 a 04 de julho de 2025 na Indústria de Laticínios Bomtempo LTDA (Frutigutti), localizada na Rodovia AL-220, S/N, Lote 19, Quadra B, Polo multisetorial, Distrito Pé leve, Limoeiro de Anadia-AL. O estágio obrigatório permitiu conhecer o papel do médico veterinário no controle de qualidade e na responsabilidade técnica, de forma prática, na área de inspeção de produtos de origem animal.
Qualidade de queijos coalhos adicionados de óleos essenciais em sua formulação
(2024-09-30) Silva, Maria Manuele Dantas Pereira da; Soares, Luciana Felizardo Pereira; Rocha, Laura Leandro da; http://lattes.cnpq.br/7226123934022759; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/9024775534481122
The objective of this study was to evaluate the physicochemical composition of coalho cheese with the addition of essential oils of oregano, rosemary, and thyme in its formulation at different maturation times. The research was designed as a completely randomized design in a 3x4 factorial arrangement, in triplicate, at three maturation times: 0 (fresh cheese), 15, and 30 days, with four types of coalho cheese: control cheese without essential oil; with oregano essential oil; rosemary oil; and thyme oil, the last three with equivalent concentrations of 40 μL. The physicochemical characteristics of the cheeses at each period were evaluated. The quality of the milk used as raw material was assessed for physical properties, chemical composition, and the presence of pathogenic microorganisms. The milk used as raw material met the quality standards required by legislation. Compared to fresh cheese, a decrease in moisture content was observed over the maturation period, from 55.94% moisture at 0 days to 54.62% and 53.58% at 15 and 30 days, respectively. Regarding the percentage of fat, ash, and acidity, there was a reduction over the evaluated times. There was no significant variation in protein content between the maturation periods. According to the average yields of the treatments (kg), they corresponded to 1.41 kg, 1.30 kg, 1.51 kg, and 1.43 kg for cheeses without oils, with oregano oil, rosemary oil, and thyme oil, respectively. Greater economic viability was observed in cheeses with rosemary and thyme oils, with percentages of 19.5% and 2.9% more favorable compared to the control. The use of essential oils of oregano, rosemary, and thyme in the formulation of coalho cheese proved to be a promising strategy that can modify and improve specific characteristics of coalho cheese, depending on the desired objective. Additionally, it can increase the yield of cheeses with the addition of rosemary and thyme oils, offering a viable and advantageous alternative for the dairy industry and providing differentiated products with higher added value for the consumer market.
Qualidade do queijo e leite de vacas recebendo dietas com substituição do concentrado convencional por farelo de glúten de milho
(2023-09-15) Wanderley, Rebeca Rubeana Magalhães; Soares, Luciana Felizardo Pereira; Rocha, Laura Leandro da; http://lattes.cnpq.br/7226123934022759; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/9156969560979809
The Northeastern dairy farming is characterized by the constant pursuit of technological improvements in order to optimize resources and achieve profitable results, especially when considering the adverse conditions of the semi-arid region of Pernambuco, such as the seasonality of food supply, high temperatures, and the distance from major grain distribution centers for animal production. In this perspective, the objective was to evaluate the effects of substituting soybean feed, wheat, and corn feed with corn gluten feed in diets containing Mexican Elephant Ear cactus forage on the physicochemical, microbiological, and sensory characteristics of pasteurized whole milk and cheese curd. Eight Holstein cows with a lactation period of 70 to 90 days, an average body weight of 500 kg, and a milk production of 20 kg per day were used and distributed in a double Latin square design (4x4), according to the following treatments: 100% conventional concentrate (CC); 66% CC + 33% corn gluten feed (CGF); 33% CC + 66% CGF; 100% CGF. Milk samples were collected at 6:00 AM and 3:30 PM during data collection days for subsequent pasteurization, physicochemical evaluation, cheese production for each treatment, microbiological analysis, and sensory evaluation. For physicochemical analysis, Dunnett's test was conducted at a 5% significance level, and for sensory analysis, the Friedman test was used. No effect (P>0.05) of CGF on the physicochemical variables of pasteurized milk was observed, despite the positive quadratic behavior for crude protein and decreasing linearity for acidity. The moisture content of the cheese curd was the only variable that differed (P<0.05), showing a negative quadratic effect, 60.09% and 58.38% for the treatments with 33% and 66% substitution with CGF, respectively. The cheese curd produced met the microbiological standards in current legislation. The sensory attributes that differed (P<0.05) were moisture and strange flavor. The highest purchase intention corresponded to the treatment with 33% substitution (P<0.0001). It is concluded that substituting conventional concentrate with corn gluten feed in the diets of lactating cows, despite not differing in the fat content of pasteurized milk and the yield of cheese curd, promotes higher profitability at substitution levels of 33% and 66% with CGF.
Relatório do Estágio Supervisionado Obrigatório (ESO), realizado no Laticínio Faco, município de Ribeirão - PE, Brasil: análise de perigos e pontos críticos de controle do queijo de coalho
(2021-12-10) Alves, Natália Ribeiro; Paiva, José do Egito de; http://lattes.cnpq.br/2149351739299756; http://lattes.cnpq.br/4905530399214206
The Obligatory Supervised Internship (OSI) is the compulsory subject of the eleventh period of the Bachelor's Degree in Veterinary Medicine at the Federal Rural University of Pernambuco (UFRPE). It is based on the practical experience of 420 hours, in a certain sub-area of veterinary medicine, whose focus is to make the student able to exercise his/her function, by acquiring the title of veterinarian. In this sense, the main objective of this report is to demonstrate the main activities carried out by student Natália Ribeiro Alves, under the guidance and supervision, respectively, of professor Dr. José do Egito de Paiva and veterinarian Juliana Maria Oliveira Araújo Leite; and as a secondary objective, to elaborate a Hazard Analysis and Critical Control Points (HACCP) of the Coalho cheese. The OSI took place from August 30th to November 18th, 2021, at Laticínio FACO, in Ribeirão-PE. The internship allowed for intimate knowledge of the routine of the technical responsable veterinarian in charge of milk and derivatives processing units; to deepen and acquire new knowledge about food safety and legislation.