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Tempo,,,de,,,cozimento,,,entre,,,2,,,a,,,3,,,horas.,,,Some,,,,suggestions:, ,,,Go,,,,back,,,,to,,,,the,,,,last,,,,page,,,,Go,,,,to,,,,the,,,,home,,,,pa ge,,,,..,,,,Embalagem:,,,a,,,embalagem,,,deve,,,possuir,,,resistncia,,,mecn ica,,,as,,,manipulaes,,,,impermeabilizao,,,a,,,umidade,,,,a,,,gases,,,e,,,a ,,,luz,,,,ser,,,de,,,fcil,,,manuseio,,,ao,,,envase,,,,ao,,,armazenamento,,, e,,,na,,,utilizao,,,pelo,,,consumidor,,,,no,,,ser,,,txica,,,e,,,no,,,transm itir,,,odores,,,e,,,sabores,,,ao,,,produto.,,,3,,,,Concentrao:,,,,o,,,,leit e,,,,,,,,levado,,,,ao,,,,tacho,,,,onde,,,,se,,,,adiciona,,,,o,,,,NaHCO3,,,, e,,,,inicia-se,,,,a,,,,fervura,quando,,,,o,,,,leite,,,,comea,,,,a,,,,ferver ,,,,adiciona-se,,,,a,,,,o,,,,acar.,,,,A,,,,Editora,,,,Histrico,,,,Organizao ,,,,.,,,,,,,,obtida,,,,pela,,,,aglomerao,,,,mecnica,,,,da,,,,matria,,,,gord urosa,,,,do,,,,leite,,,,adicionada,,,,ou,,,,no,,,,de,,,,cloreto,,,,de,,,,sd io.,,,,1,,,,Matria,,,,prima:,,,,-,,,,leite,,,,com,,,,acidez,,,,mxima,,,,de, ,,,13D,,,,para,,,,evitar,,,,a,,,,coagulao,,,,da,,,,casena,,,,com,,,,o,,,,aq uecimento,,,,prolongado,,,,o,,,,que,,,,deixa,,,,o,,,,doce,,,,com,,,,uma,,,, textura,,,,enfarinhada,,,,ou,,,,talhada,,,,e,,,,gordura,,,,padronizada,,,,e m,,,,1,5%.,,,,2013james,,stewart4543,,exerccios,,resolvidosClculo,,-,,Vol., ,2011hamilton,,,,luiz,,,,guidorizzi2635,,,,exerccios,,,,resolvidosClculo,,, ,-,,,,A,,,,Funes,,,,Limite,,,,Derivao,,,,Integrao,,,,-,,,,6,,,,Ed.diva,,,,m arlia,,,,flemming,,,,,miriam,,,,buss,,,,gonalves1444,,,,exerccios,,,,resolv idosFundamentos,,,,de,,,,Fsica.,,,,b),,,,Mecnica:,,,,desnatadeira,,,,(centr fuga),,,,apresenta,,,,uma,,,,eficincia,,,,de,,,,99%,,,,Cremes,,,,cidos,,,,p odem,,,,apresentar,,,,alguns,,,,problemas,,,,,pois,,,,creme,,,,muito,,,,aci do,,,,,,,,mais,,,,viscoso,,,,e,,,,frequentemente,,,,coagula,,,,na,,,,pasteu rizao,,,,e,,,,a,,,,acidez,,,,tambm,,,,dificulta,,,,o,,,,desenvolvimento,,,, dos,,,,fermentos,,,,lticos.,,,,
Pode-se,,,fazer,,,a,,,adio,,,polpa,,,de,,,frutas,,,e,,,outras,,,substncias, ,,em,,,seguida,,,embalada,,,e,,,armazenada.,,,A,,,pasteurizao,,,,,,mais,,,s evera,,,que,,,a,,,do,,,leite,,,porque,,,a,,,resistncia,,,dos,,,microrganism os,,,ao,,,calor,,,,,,maior,,,no,,,creme,,,devido,,,a,,,gordura,,,que,,,exer ce,,,um,,,efeito,,,protetor.,,,A,,lavagem,,,,feita,,com,,gua,,entre,,4,,a,, 8C,,,uma,,,duas,,ou,,ate,,trs,,vezes,,com,,1/3,,a,,2/3,,de,,gua.,,1,,,,-,,, ,7,,,,Ed.,,,,7.Pasteurizao:,,,tem,,,por,,,objetivos,,,,a,,,destruio,,,da,,, flora,,,patognica,,,,inativao,,,de,,,enzimas,,,e,,,promover,,,a,,,formao,,, de,,,compostos,,,sulfidrlicos,,,que,,,desenvolvero,,,ao,,,anti-oxidante,,,, prolongando,,,a,,,durabilidade,,,do,,,leite,,,em,,,p.,,,,,,permitido,,,a,,, adio,,,de,,,bicarbonato,,,de,,,sdio,,,para,,,neutralizar,,,a,,,acidez.,,,,, ,,Iogurte,,,,batido:,,,,a,,,,fermentao,,,,ocorre,,,,na,,,,prpria,,,,dorna,, ,,onde,,,,foi,,,,inoculada,,,,a,,,,cultura,,,,ate,,,,acidez,,,,entre,,,,70, ,,,a,,,,75D,,,,em,,,,seguida,,,,a,,,,coalhada,,,,,,,,rompida,,,,por,,,,77,, ,,agitao,,,,e,,,,resfriada.,,,,A,,batedura,,tem,,como,,objetivo,,transforma r,,o,,creme,,em,,manteiga,,por,,separao,,do,,soro.,,..,,,,6,,,Malaxagem,,,o u,,,amassadura:,,,-,,,reunir,,,os,,,gros,,,em,,,uma,,,massa,,,homognea,,,-d ar-lhe,,,corpo,,,e,,,textura,,,-distribuir,,,com,,,uniformidade,,,a,,,gua,, ,e,,,o,,,sal,,,que,,,,,,opcional,,,7,,,Colorao:,,,amarelo,,,claro,,,pode,,, ser,,,usado,,,corante,,,vegetal,,,como,,,urucum,,,,aafro,,,e,,,cenoura.,,,
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