Avaliação de queijo de coalho produzido com bacterias láticas endógenas.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The utilization of pasteurized Milk to coalho cheese process guarantees the product quality on the microbiological aspect. In this case, it needs the addition of lactic culture and so that, the product comes out with differing sensorial characteristics. The objective of this work was to evaluate the coalho cheese quality, produced by adding lactic culture endogen using coalho cheese. The objective of this work was to evaluate the coalho cheese quality produced by adding endogen lactic culture utilizing the Quantities Descriptive Analysis (QDA), test of acceptability and analysis of some physical-chemical parameters. It was utilized three lactic cultures: LA-02 (Lactobacillus acidophilus); RE-02 (Lactococcus ssp) and Blend (Lactococcus ssp + Lactobacillus acidophilus). The team of QDA was with eleven people to judge it. The acceptability utilized fifty consumers previously selected by a questionnaire. The physical-chemical parameters evaluated were: humidity, ashes, base dried fat, proteins, ph, acidity and cloret. The cheese acceptability produced by LA-02 and Blend presented the highest results to the attributes flavor, 7.38 and 6.92, respectively. By the QDA were considered 13 describing terms to coalho cheese. The display of Blend was characterized by its yellow color, hardness, typical coalho cheese smell, typical coalho cheese flavor, consistency and chewing. The cheese produced by LA-02 was characterized by its acid flavor, homogeneity and softness. The three displays evaluated presented values of humidity and fat according to the legislation exigency. The LA-02 and Blend cultures were the ones which better developed the coalho cheese characteristics.

ASSUNTO(S)

queijo coalho farmacia adq físico-químico lactobacillus acidophilus physical-chemical coalho cheese lactococcus ssp qda lactobacillus acidophilus lactococcus ssp

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