Banca de DEFESA: LUCIANA MARTINS VALENCA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : LUCIANA MARTINS VALENCA
DATE: 17/10/2023
TIME: 09:00
LOCAL: UFRPE/Departamento de Biologia – Sala 203
TITLE:

Application of chitosan in the preservation of blue cheese.

KEY WORDS:

Blue cheese. Penicillium roqueforti. Maturation. Chitosan

PAGES: 98
BIG AREA: Ciências Agrárias
AREA: Medicina Veterinária
SUBÁREA: Inspeção de Produtos de Origem Animal
SUMMARY:

Blue cheeses are products matured by Penicillium roqueforti through various production methods and are consumed in numerous countries due to their unmatched flavor and texture. In Brazil, their distinct characteristics have been increasingly valued, and their production has been on the rise. However, crafting blue cheeses to meet the expected quality demands an effort that begins with obtaining and processing the milk, continuing through the maturation process, and culminating in storage at commercial establishments. In this regard, production that adheres to Good Manufacturing Practices for effective microbiological control is of paramount importance, given that the presence of undesirable microorganisms compromises not only the quality of blue cheeses but also jeopardizes consumer health. Consequently, the pursuit of antimicrobials applied to bring benefits to both food and public health has remained ongoing. Within this context, chitosan has emerged as a potential option that has catered to diverse needs of the food market due to its properties. Thus, the aim of this study was to assess the microbiological, physicochemical, and sensory attributes of chitosan-free blue cheese in comparison to blue cheese produced with chitosan

COMMITTEE MEMBERS:
Presidente - ELIZABETH SAMPAIO DE MEDEIROS
Interno - EMMANUEL VIANA PONTUAL
Externa ao Programa - 2508694 - ANA VIRGINIA MARINHO SILVEIRA - UFRPEExterna ao Programa - 385042 - MARIA JOSE DE SENA - UFRPEExterna à Instituição - ALDA VERÔNICA SOUZA LIVERA - UFPE