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Tereza Cristina Avancini De Almeida - One of the best experts on this subject based on the ideXlab platform.
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Produção de iogurte, sorvete e queijo Quarg sabor milho verde
[s.n.], 2018Co-Authors: Tereza Cristina Avancini De AlmeidaAbstract:Orientador: Jose Satiro de OliveiraDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Utilizando-se de uma produção experimental de flocos de milho verde, obtido através da desidratação em secador de rolos da polpa integral de milho Nutrimaiz, foram produzidos iogurte, sorvete e queijo Quarg sabor milho verde. Para a produção dos derivados do leite baseou-se em fluxogramas básicos de processos indicados na literatura, fazendo-se as devidas adaptações para incorporação dos flocos. Na obtenção de iogurte e sorvete sabor milho verde: os flocos foram adicionados logo após a pasteurização do leite ou da calda, na fase inicial do resfriamento à 70 °C. Nessas condições obteve-se uma boa dispersibilidade dos flocos, bem como uma pré-gelatinização do amido. No caso do queijo Quarg a adição foi feita a frio à massa base ou pré queijo, juntamente com o açúcar. No estudo das formulações os melhores resultados, quanto ao sabor e aceitabilidade, foram obtidos com a adição de 6% de flocos ao iogurte e ao queijo Quarg, e 4,5% ao sorvete. A adição de flocos, além de conferir sabor característico de milho verde, melhorou a viscosidade e/ou consistência dos produtos resultantes.Abstract: Using an experimental production of sweet corn flakes obtained by dehydration of the whole pulp of a special sweet corn (Nutrimaiz) on drum dryer, yoghurt, ice cream and Quarg cheese with the taste of sweet corn were produced. For preparation of the dairy products, basic fluxograms of the process indicated in the literature were used, making the necessary adaptation for the incorporation of the flakes. For obtaining yoghurt and ice cream with the taste of sweet corn, the flakes were added just after the pasteurization of the milk or mix, at the temperature of 70 °C, inicial point of cooling. In such conditions, not only a satisfactory dispersibility of the flakes but a pre-gelatinization of the starch were obtained. In the case of the Quarg cheese, the addition of the flakes and the sugar to the pre-cheese was done at temperature of refrigeration. In the study of formulations, the best results in terms of taste and acceptance were obtained by addition of 6% of flakes to the yoghurt and to the Quarg cheese, and of 4.5% to the ice cream. The incorporation of the flakes in addition to transfering to the products a particular taste of sweet corn has also improved viscosity and/or consistence.MestradoMestre em Tecnologia de Alimento
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Produção de iogurte, sorvete e queijo Quarg sabor milho verde
2017Co-Authors: Tereza Cristina Avancini De AlmeidaAbstract:Resumo: Utilizando-se de uma produção experimental de flocos de milho verde, obtido através da desidratação em secador de rolos da polpa integral de milho Nutrimaiz, foram produzidos iogurte, sorvete e queijo Quarg sabor milho verde. Para a produção dos derivados do leite baseou-se em fluxogramas básicos de processos indicados na literatura, fazendo-se as devidas adaptações para incorporação dos flocos. Na obtenção de iogurte e sorvete sabor milho verde: os flocos foram adicionados logo após a pasteurização do leite ou da calda, na fase inicial do resfriamento à 70 °C. Nessas condições obteve-se uma boa dispersibilidade dos flocos, bem como uma pré-gelatinização do amido. No caso do queijo Quarg a adição foi feita a frio à massa base ou pré queijo, juntamente com o açúcar. No estudo das formulações os melhores resultados, quanto ao sabor e aceitabilidade, foram obtidos com a adição de 6% de flocos ao iogurte e ao queijo Quarg, e 4,5% ao sorvete. A adição de flocos, além de conferir sabor característico de milho verde, melhorou a viscosidade e/ou consistência dos produtos resultantes.Abstract:Using an experimental production of sweet corn flakes obtained by dehydration of the whole pulp of a special sweet corn (Nutrimaiz) on drum dryer, yoghurt, ice cream and Quarg cheese with the taste of sweet corn were produced. For preparation of the dairy products, basic fluxograms of the process indicated in the literature were used, making the necessary adaptation for the incorporation of the flakes. For obtaining yoghurt and ice cream with the taste of sweet corn, the flakes were added just after the pasteurization of the milk or mix, at the temperature of 70 °C, inicial point of cooling. In such conditions, not only a satisfactory dispersibility of the flakes but a pre-gelatinization of the starch were obtained. In the case of the Quarg cheese, the addition of the flakes and the sugar to the pre-cheese was done at temperature of refrigeration. In the study of formulations, the best results in terms of taste and acceptance were obtained by addition of 6% of flakes to the yoghurt and to the Quarg cheese, and of 4.5% to the ice cream. The incorporation of the flakes in addition to transfering to the products a particular taste of sweet corn has also improved viscosity and/or consistence
T Sorhaug - One of the best experts on this subject based on the ideXlab platform.
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effect of thermization on the quality of Quarg
International Dairy Journal, 1991Co-Authors: E Zakrzewski, L Stepaniak, Roger K. Abrahamsen, T SorhaugAbstract:Abstract Quarg samples produced from thermized cultured milk, pH 4·5, had better keeping quality at 7°C than controls produced without thermization. Thermization improved the quality of cold-stored Quargs and reduced proteolysis in control Quargs and in those produced from milk containing 5 or 50 ng/ml of proteinase from Pseudomonas fluorescens P1. Quargs produced without thermization from milk containing 5 ng/ml of proteinase P1 and stored up to five weeks had average flavor scores significantly lower than Quargs produced from control milk which did not contain this enzyme. Thermized Quargs to which proteinase P1 had been added contained c. 30% more of material reacting with antibodies specific for proteinase P1 than Quargs produced without thermization. while only little immunoreactive material was found in wheys separated from thermized cultured milks as compared with non-thermized controls. This indicates that during thermization of cultured milk, proteinase p1 is inactivated by association with casein and self-digestion.
Pavel Jelen - One of the best experts on this subject based on the ideXlab platform.
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Food consistency effects of Quarg in lactose malabsorption
International Dairy Journal, 2003Co-Authors: Nagendra P. Shah, Richard N. Fedorak, Pavel JelenAbstract:Abstract Effects of food consistency on lactose absorption from Quarg prepared with yogurt (QY) or buttermilk (QBM) cultures, pasteurized Quarg (QP) and Quarg whey (WY) were evaluated in four lactose malabsorbers in comparison to a semi-liquid yogurt. The subjects consumed 250 g of each product containing 15 g lactose after an overnight fast. Blood glucose was measured at 15 min intervals for 90 min and symptoms of lactose intolerance were noted for 6 h following consumption of the food. All the Quarg products (QY, QBM or QP) were tolerated as well as the yogurt while the whey (WY), containing similar levels of lactose and viable yogurt organisms as the Quargs or the yogurt, caused symptoms of lactose malabsorption. The blood glucose rise with all products was
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Lactose absorption by postweaning rats from yogurt, Quarg, and Quarg whey.
Journal of Dairy Science, 1991Co-Authors: Nagendra P. Shah, Pavel JelenAbstract:Abstract Lactose-intolerant postweaning rats were fed experimental diets including yogurt, Quargs prepared from yogurt culture and buttermilk culture, and two types of whey obtained from Quarg processing. After feeding each diet for a period of 7 d, absence of blood glucose elevation and occurrence of diarrhea were used as indicators of lactose malabsorption. Blood glucose assays and absence of diarrhea indicated that yogurt and Quargs prepared from yogurt and buttermilk culture were well tolerated by the rats. Wheys containing the same levels of viable organisms and lactose as the Quargs caused severe symptoms of diarrhea and poor lactose absorption as indicated by no changes in blood glucose levels. Plate counts and enzyme assays of gastrointestinal contents confirmed presence of viable culture organisms and β-galactosidase activity after feeding the two types of Quarg. The availability of viable organisms, the exogenous lactase activity, and especially the slow gastric emptying may all have contributed to more efficient hydrolysis and digestion of lactose from Quargs and yogurt than from the wheys.
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Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture
Journal of Food Science, 1990Co-Authors: Nagendra P. Shah, Pavel Jelen, S. UjvarosyAbstract:Quarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the Quarg cheeses were 17.4-34.7% and 7.4-15.0%, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18% T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8-4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the Quarg (8.48-9.05 log CFU/g) than in the whey (5.92-7.90 log CFU/ g) using either centrifuge or gravity filtration methods.
Nagendra P. Shah - One of the best experts on this subject based on the ideXlab platform.
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Food consistency effects of Quarg in lactose malabsorption
International Dairy Journal, 2003Co-Authors: Nagendra P. Shah, Richard N. Fedorak, Pavel JelenAbstract:Abstract Effects of food consistency on lactose absorption from Quarg prepared with yogurt (QY) or buttermilk (QBM) cultures, pasteurized Quarg (QP) and Quarg whey (WY) were evaluated in four lactose malabsorbers in comparison to a semi-liquid yogurt. The subjects consumed 250 g of each product containing 15 g lactose after an overnight fast. Blood glucose was measured at 15 min intervals for 90 min and symptoms of lactose intolerance were noted for 6 h following consumption of the food. All the Quarg products (QY, QBM or QP) were tolerated as well as the yogurt while the whey (WY), containing similar levels of lactose and viable yogurt organisms as the Quargs or the yogurt, caused symptoms of lactose malabsorption. The blood glucose rise with all products was
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Lactose absorption by postweaning rats from yogurt, Quarg, and Quarg whey.
Journal of Dairy Science, 1991Co-Authors: Nagendra P. Shah, Pavel JelenAbstract:Abstract Lactose-intolerant postweaning rats were fed experimental diets including yogurt, Quargs prepared from yogurt culture and buttermilk culture, and two types of whey obtained from Quarg processing. After feeding each diet for a period of 7 d, absence of blood glucose elevation and occurrence of diarrhea were used as indicators of lactose malabsorption. Blood glucose assays and absence of diarrhea indicated that yogurt and Quargs prepared from yogurt and buttermilk culture were well tolerated by the rats. Wheys containing the same levels of viable organisms and lactose as the Quargs caused severe symptoms of diarrhea and poor lactose absorption as indicated by no changes in blood glucose levels. Plate counts and enzyme assays of gastrointestinal contents confirmed presence of viable culture organisms and β-galactosidase activity after feeding the two types of Quarg. The availability of viable organisms, the exogenous lactase activity, and especially the slow gastric emptying may all have contributed to more efficient hydrolysis and digestion of lactose from Quargs and yogurt than from the wheys.
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Rennet Effects and Partitioning of Bacterial Cultures During Quarg Cheese Manufacture
Journal of Food Science, 1990Co-Authors: Nagendra P. Shah, Pavel Jelen, S. UjvarosyAbstract:Quarg was prepared with or without milk heating or rennet addition using yogurt, acidophilus, and buttermilk cultures. Total solids and protein contents in the Quarg cheeses were 17.4-34.7% and 7.4-15.0%, respectively, depending on process conditions. Rennet addition increased the total solids content, especially when unheated milk was used; however, the corrected (18% T.S.) yield was unaffected. Yogurt culture resulted in the shortest incubation time (3.8-4.6 hr), while the acidophilus culture alone was unsuitable. After whey separation, the concentration of bacteria from all three cultures were higher in the Quarg (8.48-9.05 log CFU/g) than in the whey (5.92-7.90 log CFU/ g) using either centrifuge or gravity filtration methods.
Mario V. Wüthrich - One of the best experts on this subject based on the ideXlab platform.
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A credibility approach to the munich chain-ladder method
Blätter der DGVFM, 2006Co-Authors: Michael Merz, Mario V. WüthrichAbstract:We give a credibility approach to the Munich chain-ladder (MCL) method introduced by Quarg & Mack [8]. If we use a credibility approach (best affine-linear predictors) to estimate claims reserves, the model assumptions underlying the MCL method can be reduced to the usual model assumptions of the classical chain-ladder model of Mack [5]. This shows that the MCL model defined by Quarg & Mack [8] is a natural extension of the classical Mack model [5] in a linear Bayesian framework, and that MCL estimators are locally optimal linear predictors in this context. Wir betrachten einen auf der Credibility-Theorie basierenden Ansatz, der zur Munich Chain-Ladder Methode (MCL-Methode) von Quarg & Mack [8] führt. Die Verwendung von optimalen affin-linearen Prädiktoren zur Prognose der Schadenreserve ermöglicht die Einschränkung der Annahmen des MCL-Modells [8] auf die wohlbekannten Annahmen des Modells von Mack [5]. Dieser Zugang zeigt, dass das MCL-Modell von Quarg & Mack [8] innerhalb der linear Bayes-Theorie als eine natürliche Erweiterung des Modells von Mack [5] aufgefasst werden kann und die Schätzer der MCL-Methode lokal optimale lineare Prädiktoren sind.
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A credibility approach to the munich chain-ladder method
Blätter der DGVFM, 2006Co-Authors: Michael Merz, Mario V. WüthrichAbstract:We give a credibility approach to the Munich chain-ladder (MCL) method introduced by Quarg & Mack [8]. If we use a credibility approach (best affine-linear predictors) to estimate claims reserves, the model assumptions underlying the MCL method can be reduced to the usual model assumptions of the classical chain-ladder model of Mack [5]. This shows that the MCL model defined by Quarg & Mack [8] is a natural extension of the classical Mack model [5] in a linear Bayesian framework, and that MCL estimators are locally optimal linear predictors in this context.
