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Efeitos do tipo de salga no valor do pH, na concentraĆ§Ć£o de sal e no rendimento de um queijo de cabra curado

2015Journal article Open access
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authorProfile.affiliationInstituto PolitƩcnico de SantarƩm, Escola Superior AgrƔria de SantarƩmpt_PT
authorProfile.affiliationInstituto PolitƩcnico de SantarƩm, Escola Superior AgrƔria de SantarƩmpt_PT
dc.contributor.authorRaimundo, AntĆ³nio
dc.contributor.authorCabrita, Ana
dc.contributor.authorLaranjeira, Cristina
dc.contributor.authorMota de Oliveira, Maria Adelaide
dc.contributor.authorDias, Igor
dc.contributor.authorCristina, J.
dc.date.accessioned2017-08-09T10:36:51Z
dc.date.available2017-08-09T10:36:51Z
dc.date.issued2015
dc.description.abstractO objetivo principal foi a comparaĆ§Ć£o de dois tipos de salga distintos, na produĆ§Ć£o de um queijo curado de cabra: sal adicionado apenas no leite; e sal aplicado no leite e Ć  superfĆ­cie do queijo na desenformagem. Realizaram-se dois ensaios. Os mĆ©todos utilizados foram: mediĆ§Ć£o do valor do pH no queijo; determinaĆ§Ć£o do teor de cloretos em percentagem de cloreto de sĆ³dio; e o rendimento queijeiro. Os valores do pH dos queijos decresceram ao longo das quatro semanas de cura. Nas duas primeiras semanas, o pH foi significativamente superior, em ambos os ensaios, na salga somente no leite. Na terceira semana houve diferenƧas significativas entre salgas, apenas num dos ensaios, apresentando a salga no leite um valor de pH significativamente mais elevado. Na quarta e Ćŗltima semana, nĆ£o houve diferenƧas significativas entre salgas, mas sim entre ensaios. Na determinaĆ§Ć£o do teor de cloretos, em ambos os ensaios, a percentagem de cloreto de sĆ³dio, foi superior nos queijos em que o sal foi aplicado no leite e Ć  superfĆ­cie do queijo. Os resultados do rendimento queijeiro calculados foram contraditĆ³rios, nĆ£o sendo possĆ­vel evidenciar o efeito da salga no rendimento e comprovando que o leite teve uma enorme influĆŖncia no produto final, queijo.pt_PT
dc.description.abstractThe main objective was to establish the possible effect of two salting methods on the yield of a cured goat cheese, namely: salting only the milk; and salting in the milk and in cheeseā€™s surface on first day of curing. To fulfill this goal, in two trials, we used the following methodology: measurement of pH in cheese, during one month of curing; determination of chloride content in percentage of sodium chloride; and cheese yield. The pH values measured on the cheese decreased during the four weeks of curing. In the first two weeks the pH was significantly higher in both trials when salting was only applied to milk. In the third week there were major differences between the two salting processes only in one of the trials, with higher values observed when the milk and the surface of the cheese were salted. In the fourth week, at the end of ripening, there were no significant differences in pH between cheeses resulting from different salting methods, but only between trials. Based on the determination of chloride content, in both trials, the percentage of sodium chloride was higher when cheese resulted from salting the milk and salting the surface of the cheese. Cheese yield values calculated were contradictory, thus not allowing the perception of any influence of salting method in cheese yield, and showing that raw milk had a major influence in the final product, the cheese.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRaimundo, A. J.; Cabrita, A. Laranjeira, C.; Oliveira, A.; Dias, I. & Cristina, J. (2015). Efeitos do tipo de salga no valor do pH, na concentraĆ§Ć£o de sal e no rendimento de um queijo de cabra. Revista da Unidade de InvestigaĆ§Ć£o do Instituto PolitĆ©cnico de SantarĆ©m, 3 (4): 84-99pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.15/1800
dc.language.isoporpt_PT
dc.peerreviewedyespt_PT
dc.publisherUnidade de InvestigaĆ§Ć£o do Instituto PolitĆ©cnico de SantarĆ©mpt_PT
dc.relation.publisherversionhttp://ojs.ipsantarem.pt/index.php/REVUIIPS/article/view/56pt_PT
dc.subjectQueijo curadopt_PT
dc.subjectQueijo de cabrapt_PT
dc.subjectSalgapt_PT
dc.subjectrendimento queijeiropt_PT
dc.subjectpHpt_PT
dc.subjectCloretospt_PT
dc.subjectCured cheesept_PT
dc.subjectSaltingpt_PT
dc.titleEfeitos do tipo de salga no valor do pH, na concentraĆ§Ć£o de sal e no rendimento de um queijo de cabra curadopt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceSantarƩmpt_PT
oaire.citation.endPage99pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage84pt_PT
oaire.citation.titleRevista da Unidade de InvestigaĆ§Ć£o do Instituto PolitĆ©cnico de SantarĆ©mpt_PT
oaire.citation.volume4pt_PT
person.familyNameRaimundo
person.familyNameLaranjeira
person.familyNameMota de Oliveira
person.familyNameAlexandre Silva Dias
person.givenNameAntĆ³nio
person.givenNameCristina
person.givenNameMaria Adelaide
person.givenNameIgor
person.identifier.ciencia-id6D10-2371-FABF
person.identifier.ciencia-idC31C-1224-026E
person.identifier.ciencia-id3913-EE5F-8399
person.identifier.orcid0000-0002-9342-0949
person.identifier.orcid0000-0001-9526-5615
person.identifier.orcid0000-0002-6726-9253
person.identifier.orcid0000-0002-9075-9568
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationc5a64925-22ad-410a-b428-19a62fe62fec
relation.isAuthorOfPublication482d1b45-2937-436b-acd9-5e4bab8ed355
relation.isAuthorOfPublication6e22f74a-d05d-4db5-a02e-eb4aa5a5b9cf
relation.isAuthorOfPublication26841e3a-3932-46db-9969-bf94ed69ed0c
relation.isAuthorOfPublication.latestForDiscovery26841e3a-3932-46db-9969-bf94ed69ed0c

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