Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
- Autores
- Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Villalva, Fernando Josué; Armada de Romano, Margarita; Ramón, Adriana Noemí
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.
Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina - Materia
-
CHEESE
GOAT MILK
MICROSTRUCTURE
MOZZARELLA
PH - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/63589
Ver los metadatos del registro completo
id |
CONICETDig_0949b51ae449f537cdc1a03176fddd80 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/63589 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milkPaz, Noelia FernandaGoncalvez de Oliveira, EnzoVillalva, Fernando JosuéArmada de Romano, MargaritaRamón, Adriana NoemíCHEESEGOAT MILKMICROSTRUCTUREMOZZARELLAPHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics.Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA2017-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/63589Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Villalva, Fernando Josué; Armada de Romano, Margarita; Ramón, Adriana Noemí; Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 2; 5-2017; 193-2010101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.05116info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/r7tm38info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/pdf/cta/v37n2/0101-2061-cta-1678-457X05116.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:13Zoai:ri.conicet.gov.ar:11336/63589instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:02:13.354CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
title |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
spellingShingle |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Paz, Noelia Fernanda CHEESE GOAT MILK MICROSTRUCTURE MOZZARELLA PH |
title_short |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
title_full |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
title_fullStr |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
title_full_unstemmed |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
title_sort |
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk |
dc.creator.none.fl_str_mv |
Paz, Noelia Fernanda Goncalvez de Oliveira, Enzo Villalva, Fernando Josué Armada de Romano, Margarita Ramón, Adriana Noemí |
author |
Paz, Noelia Fernanda |
author_facet |
Paz, Noelia Fernanda Goncalvez de Oliveira, Enzo Villalva, Fernando Josué Armada de Romano, Margarita Ramón, Adriana Noemí |
author_role |
author |
author2 |
Goncalvez de Oliveira, Enzo Villalva, Fernando Josué Armada de Romano, Margarita Ramón, Adriana Noemí |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
CHEESE GOAT MILK MICROSTRUCTURE MOZZARELLA PH |
topic |
CHEESE GOAT MILK MICROSTRUCTURE MOZZARELLA PH |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics. Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Ramón, Adriana Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina |
description |
The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/63589 Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Villalva, Fernando Josué; Armada de Romano, Margarita; Ramón, Adriana Noemí; Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 2; 5-2017; 193-201 0101-2061 1678-457X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/63589 |
identifier_str_mv |
Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Villalva, Fernando Josué; Armada de Romano, Margarita; Ramón, Adriana Noemí; Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk; Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA; Food Science and Technology; 37; 2; 5-2017; 193-201 0101-2061 1678-457X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.05116 info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/r7tm38 info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/pdf/cta/v37n2/0101-2061-cta-1678-457X05116.pdf |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1842269744708714496 |
score |
13.13397 |