Alterações nas propriedades físico-químicas do leite esterilizado adicionado de estabilizantes durante a estocagem
Ano de defesa: | 2012 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Minas Gerais
UFMG |
Programa de Pós-Graduação: |
Não Informado pela instituição
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Departamento: |
Não Informado pela instituição
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País: |
Não Informado pela instituição
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Palavras-chave em Português: | |
Link de acesso: | http://hdl.handle.net/1843/NCAP-9ERHTL |
Resumo: | Although there are few studies that assess changes that may occur in the pH of milk subjected to high temperatures, added citrate and phosphates, and interactions on the physicochemical properties, especially during storage, Brazilian legislation allows the addition of these stabilizers in milk in order to minimize sedimentation and gelation limiting the shelf life of dairy products. This study evaluated the effect of addition of sodium citrate (TSC), tripotassium citrate (TKC), disodium phosphate (DSP) and dipotassium phosphate (DKP) in different concentrations, as the concentration of ionic calcium [Ca2+], ethanol stability and the sediment formation on the pH of the sterilized milk during storage. The design of the experiment was completely randomized. The data were analyzed in software R is the response variable and the explanatory variables pH (concentration of ionic calcium, ethanol stability and sedimentation) between the stabilizers and the concentrations during storage. Followed by analysis of variance with application of contrast analysis (p <0.05). It was concluded that the addition of the stabilizers affect pH of sterilized milk during storage. There was a decrease in pH during the storage for all treatments except the DSP. The physico-chemical (calcium ion concentration, ethanol stability and sedimentation) affected the pH of the milk added stabilizers, considered important factors in the changes of pH. Alterations in pH on stability ethanol, increased resistance alcohol (40 to 50 days) followed by a progressive decrease during storage stabilizers, except DSP. There was increased formation of sediments at low concentrations of ethanol, independent of added stabilizers in milk. The concentrations of stabilizers not influence the reduction of calcium ion in ethanol at increasing the stability and reducing the formation of sediments during storage. TKC concentrations were not different from control in reducing the pH of the sterilized milk during the storage, which suggests the inefficiency of this additive on the pH. Phosphates are presented acids and various changes in the pH of the milk. The pH changed the behavior of stability to ethanol and ionic calcium during storage, after 60 days, regardless of stabilizing concentrations evaluated. |