English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Evaluation about how the cooking time of “time of prato lanche” cheese curd interferes in the moisture of the matured product When cheese is made, the characteristics of the final product are determined by the physic-chemical and microbiological properties of the used milk and by the steps involved in the manufacturing process. Technological interventions can influence the physic-chemical aspects, defining the quality standard of the mature product. The objective of this study was to evaluate the effect of the cooking process of the cheese curd upon the moisture from the matured product, since this information is scarce in the literature. As a result, correlation analyses between the final temperature of the cheese curd, cooking time, start moisture, final moisture, moisture loss and “Queijo Prato (Lanche)” cheese drying rate were analyzed. The results show that the cooking time is related to the final temperature of the curd. The higher the cooking time, the lower will be the initial moisture values and the final moisture. In addition to that, there will be less moisture losses of matured cheese. Therefore, the cooking time and the final temperature of the cheese curd must be critically controlled in order to achieve the desired moisture values in the product.

Avaliação do tempo de cozimento da massa de queijo prato lanche sobre a umidade do produto maturado