Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato / Infrared spectroscopy method to measure the whey composition in "minas padrão" and "prato" cheeses
Arq. bras. med. vet. zootec
;
63(4): 1039-1042, ago. 2011.
Artigo
em Português
| LILACS
| ID: lil-599630
ABSTRACT
An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences between the values obtained from both analytical methods, and since compounds formed during heating of the analyzed whey may have interfered with infrared spectrum readings, a linear transformation of the data was done. After this statistical adjustment, results for "Minas padrão" cheese were equivalent in both infrared and standard methods. For "prato" cheese whey, the difference was significant, even after the adjustment.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Queijo
/
Leite
Limite:
Animais
Idioma:
Português
Revista:
Arq. bras. med. vet. zootec
Assunto da revista:
Medicina Veterinária
Ano de publicação:
2011
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade Federal de Lavras/BR
/
Universidade Federal de Minas Gerais/BR
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