Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

AUTOR(ES)

Shabbir, Umair

FONTE

Braz. J. Food Technol.

DATA DE PUBLICAÇÃO

14/11/2019

RESUMO

Resumo Este estudo visou desenvolver queijo de leite de cabra para preservar os principais constituintes do leite. Dahi (iogurte) feito em casa é uma fonte barata de culturas do tipo starter que contém vários tipos de microrganismos, a maioria dos quais são termofílicos e podem ser usados para produzir queijo de leite de cabra. Concentrações diferentes de dahi (0,5%, 1,0%, 2,0% e 2,5%) foram usadas para preparar os queijos, seguindo o procedimento padrão para a fabricação de queijo. Os queijos foram analisados quanto a parâmetros físico-químicos, texturais e organolépticos. O rendimento maior foi registrado para T1,0% (17,33%) e o menor para T2,5% (15,58%). Diferenças significativas (p < 0,05) foram encontradas entre as diferentes amostras de queijo de leite de cabra para o pH, a acidez e a umidade. A umidade foi mais alta para T0,5% (59,30) e mais baixa para T2,5% (52,20). O perfil de textura foi significativo (p < 0,05) entre os tratamentos para firmeza, adesividade, gomosidade e mastigação. As notas sensoriais indicaram T1,0% como sendo a amostra preferida pelos provadores, seguida por T1,5% e os outros tratamentos. Foi concluído que queijo de leite de cabra pode ser preparado com boas características de qualidade usando-se 1% de dahi como a cultura tipo starter.Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

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