Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 60-63).

Thesis, PlanB (M.S.)--University of Wisconsin--Stout, 2004. / Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1967. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Orientador : Walkiria Hanada Viotto / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-28T23:07:07Z (GMT). No. of bitstreams: 1 Oliveira_AntonioNonatode_D.pdf: 19664928 bytes, checksum: d91c2089590301516e4869f49ff8dd3d (MD5) Previous issue date: 2001 / Resumo: O resumo podera ser visualizado no texto completo da tese digital / Abstract: The abstract is available with the full electronic digital document / Doutorado / Doutor em Tecnologia de Alimentos

Orientador: Walkiria Hanada Viotto / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T22:21:34Z (GMT). No. of bitstreams: 1 Ferreira_DanielaNunes_M.pdf: 1136425 bytes, checksum: db7319f8dbfb05eece9d3f83668bad71 (MD5) Previous issue date: 2004 / Resumo: O objetivo deste trabalho foi avaliar a influência do uso de retentados de ultrafiltração de baixo fator de concentração na composição, rendimento, proteólise, propriedades viscoelásticas e funcionais, microestrutura e aceitação sensorial do queijo mussarela de reduzido teor de gordura feito por acidificação direta com ácido acético. Dois fatores de concentração (FC 1,4 e 1,8) foram comparados a um controle (leite não ultrafiltrado) e os ensaios foram realizados em triplicata. Leite, retentado, permeado, soro, água de filagem e queijo foram pesados e suas composições determinadas. Foram calculados as recuperações de gordura e de proteína e o rendimento de fabricação. Os queijos foram analisados nos dias 4, 11, 18, 25 e 32 do armazenamento refrigerado a 4ºC em relação a pH, acidez titulável, teor de nitrogênio solúvel (NS) a pH 4,6 e em 12% TCA e capacidade de derretimento. Nos dias 5, 12, 19, 26 e 33, os queijos foram avaliados quanto a capacidade de retenção de água, cor antes e após derretimento, óleo livre e propriedades reológicas (teste de compressão uniaxial e relaxação). A microestrutura dos queijos foi avaliada através de Microscopia Eletrônica de Varredura (MEV) no 26º dia após a fabricação e a aceitação sensorial foi verificada no 27° dia do armazenamento refrigerado. Os queijos feitos com retentados apresentaram menores teores de proteína e de cálcio (p<0,05), tendência de maior teor de umidade, menor recuperação de gordura na água de filagem (p<0,05) e maior rendimento real (p<0,05). O uso de retentados não influenciou significativamente (p>0,05) o pH, acidez titulável, proteólise, capacidade de retenção de água e capacidade de derretimento do queijo. Os queijos feitos com retentados apresentaram menor formação de óleo livre, menor elasticidade e menor firmeza (p<0,05). Os índices de proteólise aumentaram significativamente durante o tempo de armazenamento; no entanto, este aumento foi pequeno em relação aos normalmente encontrados para queijo mussarela, o que provavelmente está associado à pequena quantidade de coalho utilizado na fabricação do queijo. Isto resultou na manutenção das propriedades funcionais e reológicas constantes (p>0,05) ao longo do tempo de armazenamento. O eletroforetograma dos queijos confirma a lenta evolução da proteólise e evidencia que esta ocorreu fundamentalmente em virtude da ação do coalho residual. Os queijos feitos a partir de retentados apresentaram cor mais clara, provavelmente devido ao efeito de homogeneização da gordura que pode ter ocorrido durante a ultrafiltração do leite. Todos os queijos apresentaram uma rede protéica bastante densa devido à redução do teor de gordura. Os queijos feitos com retentados parecem ter apresentado uma rede protéica menos compacta, provavelmente em função de seu menor teor de proteína e tendência de maior teor de umidade e isto pode ter refletido nas diferenças em relação às propriedades reológicas. A qualidade sensorial do queijo não foi prejudicada pelo uso de retentados de baixo fator de concentração. Os queijos tiveram boa aceitação, apesar do reduzido teor de gordura, sendo similar à de queijos mussarela light comerciais. O uso de retentados de baixo fator de concentração se mostrou viável na produção de queijo mussarela de reduzido teor de gordura por acidificação direta. Como o fator de concentração não influenciou significativamente a qualidade dos queijos, o FC 1,8 é mais indicado por viabilizar um maior aumento da capacidade da planta. No entanto, são necessários maiores estudos no sentido de aprimorar as propriedades funcionais, em especial a capacidade de derretimento, visto que este é um atributo de fundamental importância para o queijo mussarela / Abstract: Use of low concentration factor ultrafiltration retentates on composition, yield, proteolysis, rheological and functional properties, microstructure and sensory acceptability of reduced fat Mozzarella cheese made by direct acidification was evaluated. Two concentration factors (1.4 and 1.8) were compared with a control (semi-skimmed milk) and three trials were carried out. Milk, retentate, permeate, whey, stretching water and cheese were weighted and their composition were determined. Fat and protein recoveries and yield were also calculated. Titratable acidity, pH, pH 4.6-soluble nitrogen, 12% TCA-soluble nitrogen and melting of cheese were determined at 4, 11, 18, 25 and 32 d of refrigerated storage at 4°C, and at 5, 12, 19, 26 and 33 d, water holding capacity, color of unmelted and melted cheese, free oil formation and rheological properties (uniaxial compression and stress relaxation tests) were evaluated. Cheese microstructure was evaluated by Scanning Electron Microscopy (SEM) at 26 d after manufacturing and the sensory acceptability were determined at 27 d of refrigerated storage. Cheese made with retentates had lower protein and calcium contents (p<0.05), tendency of higher moisture, lower fat recovery in stretching water and higher actual yield than control cheese. The use of retentates had no significant influence (p>0.05) on pH, acidity, proteolysis, water holding capacity and melting behaviour of cheese. Free oil formation, elasticity and firmness of cheeses were reduced when using low concentration factor retentates. The levels of proteolysis increased significantly during storage, however this increase was slow which is probably associated to the small amount of rennet used in cheese manufacture. This fact is probably responsible for no alterations of the functional and rheological properties during storage. The electrophoretogram confirms the slow changes in proteolysis and indicates that it was due to residual rennet action. Cheeses made with retentates were whiter than the control cheese, probably due to the homogenization effect that could be occurred during ultrafiltration of milk. All cheeses showed a dense protein network because of fat reduction. It seems that cheeses made with retentates had a less compact protein matrix probably due to their lower protein content and tendency of higher moisture that could reflect in the rheological differences of cheeses. The sensory quality was not impaired by the use of retentates. All cheeses had good acceptability, despite of the fat reduction, that was similar to the comercial light Mozzarella cheeses. The use of low concentration factor retentates in production of reduced fat Mozzarella cheese by direct acidification is viable and how the concentration factor did not affect significantly cheese quality, CF 1.8 is recommended because of higher improvement of plant capacity. However more research is needed in order to improve functional properties, especially melting that is an important attribute of Mozzarella cheese / Mestrado / Mestre em Tecnologia de Alimentos

Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers. In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques. Utilizing various rheometers, the linear and non-linear rheology of mozzarella cheese was examined. General practical properties of mozzarella cheese such as meltability, flowability and stretchability were extracted from these results. Capillary flow and rolling experiments were also performed to determine their suitability as innovative post-production processing techniques for mozzarella cheese. Finally, a comparative study on the effect of frozen storage on the rheology of three different brands of mozzarella cheese was performed. In general, it was found that mozzarella cheese can be classified as a pseudoplastic (shear thinning) semi-solid material possessing a yield stress at room temperature. Upon heating, the yield stress gradually diminishes and it can be considered as a viscoelastic fluid. The results obtained from the various rheometers indicate that the yield stress, duration of experiment, sample geometry and temperature greatly affect the consistency of the results. It was also shown that extrusion can be used as a processing technique for mozzarella cheese above a certain temperature where the cheese is in a melt state. Rolling was also found to be a potentially feasible processing method. Finally, in terms of the effect of frozen storage, in general, the dynamic moduli decrease with the period of storage due to the freezing of the proteins in the cheese.

Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers. In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques. Utilizing various rheometers, the linear and non-linear rheology of mozzarella cheese was examined. General practical properties of mozzarella cheese such as meltability, flowability and stretchability were extracted from these results. Capillary flow and rolling experiments were also performed to determine their suitability as innovative post-production processing techniques for mozzarella cheese. Finally, a comparative study on the effect of frozen storage on the rheology of three different brands of mozzarella cheese was performed. In general, it was found that mozzarella cheese can be classified as a pseudoplastic (shear thinning) semi-solid material possessing a yield stress at room temperature. Upon heating, the yield stress gradually diminishes and it can be considered as a viscoelastic fluid. The results obtained from the various rheometers indicate that the yield stress, duration of experiment, sample geometry and temperature greatly affect the consistency of the results. It was also shown that extrusion can be used as a processing technique for mozzarella cheese above a certain temperature where the cheese is in a melt state. Rolling was also found to be a potentially feasible processing method. Finally, in terms of the effect of frozen storage, in general, the dynamic moduli decrease with the period of storage due to the freezing of the proteins in the cheese.

Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers. In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques. Utilizing various rheometers, the linear and non-linear rheology of mozzarella cheese was examined. General practical properties of mozzarella cheese such as meltability, flowability and stretchability were extracted from these results. Capillary flow and rolling experiments were also performed to determine their suitability as innovative post-production processing techniques for mozzarella cheese. Finally, a comparative study on the effect of frozen storage on the rheology of three different brands of mozzarella cheese was performed. In general, it was found that mozzarella cheese can be classified as a pseudoplastic (shear thinning) semi-solid material possessing a yield stress at room temperature. Upon heating, the yield stress gradually diminishes and it can be considered as a viscoelastic fluid. The results obtained from the various rheometers indicate that the yield stress, duration of experiment, sample geometry and temperature greatly affect the consistency of the results. It was also shown that extrusion can be used as a processing technique for mozzarella cheese above a certain temperature where the cheese is in a melt state. Rolling was also found to be a potentially feasible processing method. Finally, in terms of the effect of frozen storage, in general, the dynamic moduli decrease with the period of storage due to the freezing of the proteins in the cheese. / Applied Science, Faculty of / Chemical and Biological Engineering, Department of / Graduate

Made available in DSpace on 2014-06-11T19:23:34Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-12-06Bitstream added on 2014-06-13T19:50:28Z : No. of bitstreams: 1 marchiori_jmg_me_arafcf.pdf: 295739 bytes, checksum: 2762d0dcb458c6dea6e3dcb616a93875 (MD5) / Universidade Estadual Paulista (UNESP) / A produção animal sob sistema orgânico certificado ainda é pouco explorada no país, mas já existem criações de búfalas e de vacas leiteiras neste sistema, sendo o queijo mussarela o principal produto obtido a partir do leite bubalino. A oferta do produto orgânico com qualidade devidamente avaliada possibilita um maior interesse para o seu consumo. Avaliou-se a qualidade nutricional do queijo mussarela elaborado com leite de búfala e de vaca produzido em sistemas convencional e orgânico. Entre os queijos, as mussarelas de leite de búfala apresentaram maior quantidade em proteína. Concluiu-se que os queijos mussarela elaborados com leite de búfala e de vaca apresentaram elevado valor nutricional. Em relação aos queijos elaborados com leite de búfala os obtidos na produção orgânica apresentaram qualidade da proteína superior aos obtidos no sistema convencional, avaliada pela digestibilidade, valor biológico e utilização líquida da proteína. O valor biológico do queijo orgânico de leite de vaca foi superior ao convencional. Entre os queijos avaliados os elaborados com leite de búfala apresentaram menores influências nos níveis de triglicerídeos sanguíneos. / The certified organic animal production it is not well explored in the country, but there are buffalo and dairy cows raised in this type of system. Within the buffalo population, mozzarella cheese is the main product obtained, and the existence of certified organic product will permit a greater consumption. Therefore, the nutritional quality of conventional and organic buffalo mozzarella cheese was evaluated. For that, forty recently weaned male Wistar rats equally distributed in five groups of eight rats were used in the study. Between the cheeses from the two species, the buffalo mozzarella presented higher protein than the cow mozzarella. In conclusion, the mozzarella cheese from buffalo or cow presented an elevated nutritional value. In relation to the cheese made from buffalo, those obtained from the organic system presented superior protein quality to those obtained from the conventional system, as indicated by the digestibility, biological value and protein liquid utilization. The cow organic cheese biological value was superior to the conventional cheese. Among the cheeses evaluated, the ones from buffalo had the lowest influence in the blood triglycerides levels.

Orientador: Maria Regina Barbieri de Carvalho / Banca: Marta Regina Verruma Bernardi / Banca: Humberto Tonhati / Resumo: A produção animal sob sistema orgânico certificado ainda é pouco explorada no país, mas já existem criações de búfalas e de vacas leiteiras neste sistema, sendo o queijo mussarela o principal produto obtido a partir do leite bubalino. A oferta do produto orgânico com qualidade devidamente avaliada possibilita um maior interesse para o seu consumo. Avaliou-se a qualidade nutricional do queijo mussarela elaborado com leite de búfala e de vaca produzido em sistemas convencional e orgânico. Entre os queijos, as mussarelas de leite de búfala apresentaram maior quantidade em proteína. Concluiu-se que os queijos mussarela elaborados com leite de búfala e de vaca apresentaram elevado valor nutricional. Em relação aos queijos elaborados com leite de búfala os obtidos na produção orgânica apresentaram qualidade da proteína superior aos obtidos no sistema convencional, avaliada pela digestibilidade, valor biológico e utilização líquida da proteína. O valor biológico do queijo orgânico de leite de vaca foi superior ao convencional. Entre os queijos avaliados os elaborados com leite de búfala apresentaram menores influências nos níveis de triglicerídeos sanguíneos. / Abstract: The certified organic animal production it is not well explored in the country, but there are buffalo and dairy cows raised in this type of system. Within the buffalo population, mozzarella cheese is the main product obtained, and the existence of certified organic product will permit a greater consumption. Therefore, the nutritional quality of conventional and organic buffalo mozzarella cheese was evaluated. For that, forty recently weaned male Wistar rats equally distributed in five groups of eight rats were used in the study. Between the cheeses from the two species, the buffalo mozzarella presented higher protein than the cow mozzarella. In conclusion, the mozzarella cheese from buffalo or cow presented an elevated nutritional value. In relation to the cheese made from buffalo, those obtained from the organic system presented superior protein quality to those obtained from the conventional system, as indicated by the digestibility, biological value and protein liquid utilization. The cow organic cheese biological value was superior to the conventional cheese. Among the cheeses evaluated, the ones from buffalo had the lowest influence in the blood triglycerides levels. / Mestre