Relación entre el punto crioscópio, la acidez, el pH y los sólidos totales em la leche de cabra
- Alan Frederick Wolfschoon Pombo
- 31 de mai. de 1979
- 1 min de leitura
Atualizado: 6 de mar.
Abstract
Twenty-eight samples of Chabichou-type cheese made from goat’s milk in Juiz de Fora, Brazil, were tested for soluble and total nitrogen, titratable acidity (expressed as percet lactic acid), and pH during a 30-day period. Soluble N amounted to 45% of total afeter 30 days, and pH and lactic acid were increased and decreased, respectively, from 5,20 to 6,82 and from 0,83 to 0,05%. The composition of 14 cheese samples was determined between the first and fourth day after production. The minimal and maximal values were as follows: 20-25% fat, 16-20% protein, 1,6-2,3% soluble protein, 51-53% moisture, 1,4-2,2% NaCl, 07-0,9% lactic acid and 5,2-5,3 pH.
[1] WOLFSCHOON, A. F.; FURTADO, M. M. Changes in soluble nitrogen, pH and lactic acid during ripening of Chabicou-type. Journal of Food Protection, v. 42, n. 8, p. 666-667, august 1979.
[21] WOLFSCHOON-POMBO, A. F.; FURTADO, M. M. Relación entre el punto crioscópio, la acidez, el pH y los sólidos totales em la leche de cabra. Rev. Española de Lecheria, n. 111, p. 27-30, 1979.