Parte de monografia/livro

Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk (2019)

• Authors:
  • Guimarães, Daniela Helena Pelegrine
  • Barros, Débora
  • Rosa, Maria Thereza de Moraes Gomes
• Autor USP: GUIMARÃES, DANIELA HELENA PELEGRINE - EEL
• Unidade: EEL
• Sigla do Departamento: Dairy products
• DOI: 10.1007/978-3-030-16053-1_33
• Subjects: Goat breeding; ANÁLISE SENSORIAL DE ALIMENTOS; Texture Sensorial
• Language: Inglês
• Abstract: Home Proceedings of the 4th Brazilian Technology Symposium (BTSym'18) Conference paper Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk Daniela Helena Pelegrine Guimarães, Débora Barros & Maria Thereza de Moraes Gomes Rosa Conference paper First Online: 29 May 2019 821 Accesses 1 Citations Part of the Smart Innovation, Systems and Technologies book series (SIST,volume 140) Abstract The goat breeding has increased the participation on the agricultural scenario, where goat’s milk and its derivatives have conquered and maintained the new markets. The present work aims to analyze sensorial and rheological parameters of cured cheese produced with goat milk, by acid coagulation. The same product was prepared in a conventional manner, which is, with cow’s milk. The products were analyzed with regard to the physical, chemical, texture and sensorial properties. The results presented in sensorial tests demonstrate that only for the texture, the products presented no significant difference, although rheological tests have found the penetration of about 37% higher in the cheese prepared from goat’s milk. The other sensorial attributes showed significant differences between the two products, where the cheese made from goat’s milk had slight preference, by the tasters.
• Imprenta:
  • Publisher: Springer International Publishing
  • Date published: 2019
• Source:
  • Título: Part of Smart Innovation, Systems and Technologies
  • Volume/Número/Paginação/Ano: v.140, p.339-346, 2019

Informações sobre o DOI: 10.1007/978-3-030-16053-1_33 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo NÃO é de acesso aberto
  

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How to cite

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• ABNT

  GUIMARÃES, Daniela Helena Pelegrine e BARROS, Débora e ROSA, Maria Thereza de Moraes Gomes. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk. Part of Smart Innovation, Systems and Technologies. Tradução . [S.l.]: Springer International Publishing, 2019. v. 140. p. 339-346. Disponível em: https://doi.org/10.1007/978-3-030-16053-1_33. Acesso em: 13 fev. 2026.

• APA

  Guimarães, D. H. P., Barros, D., & Rosa, M. T. de M. G. (2019). Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk. In Part of Smart Innovation, Systems and Technologies (Vol. 140, p. 339-346). Springer International Publishing. doi:10.1007/978-3-030-16053-1_33

• NLM

  Guimarães DHP, Barros D, Rosa MT de MG. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 339-346.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33

• Vancouver

  Guimarães DHP, Barros D, Rosa MT de MG. Sensorial and Rheological Parameters of Cured Cheese Produced with Goat Milk [Internet]. In: Part of Smart Innovation, Systems and Technologies. Springer International Publishing; 2019. p. 339-346.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1007/978-3-030-16053-1_33

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