Influencia do tipo de coagulante e do aquecimento no cozimento da massa na composição, rendimento. proteolise e caracteristicas sensoriais do queijo prato. / Influence of the type of coagulante and the heating in the baking of the mass in the composition, income, proteólise and sensorial characteristics of the cheese plate.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

The objective of this work was to determine the influence of the coagulant type in the composition and yield of Prato cheese manufactured with and without the curd wash (direct and indirect heating) and to evaluate the differences occurred in the sensorial characteristics during the aging period. The studied coagulants were Rhizomucor miehei protease, calf rennet (20% chymosin and 80% pepsin) and chymosin obtained by fermentation. The curd cooking was realized by direct heating in the vat, through the removal of 1/3 of the whey and substitution of this by hot water. The indirect heating was carried out in vat jacket. The cheeses were manufactured in industrial scale and were used 5000 L of milk for each trial. Each treatment was carried out in duplicate, resulting in twelve trials, which were previously randomised to determine the order of execution. The composition of the milk, whey and cheese were determined. The cheeses were analyzed after 5, 15, 30, 45 and 60 days of storage for the pH, titratable acidity, soluble nitrogen (NS) in pH 4,6 and in 12% of trichloracetic acid (TCA), flavour profile and sensorial texture and instrumental profile texture. The coagulant type and the form of curd heating influenced significantly (p <0,05) the cheeses composition, but statistically significant difference were not observed in the fat and protein recoveries and in the cheeses manufacture yield. Ali the cheeses presented small titratable acidity increase and pH decrease during the 60 days of aging. The extent and depth of proteolysis were dependents of the coagulant type and time of aging. The cheeses manufactured with the protease of the Rhizomucor miehei, independent of the heating type, presented the greatest extent and depth proteolysis indexes, evidencing the greatest proteolitic activity of this coagulant. The coagulant type and time of aging influenced in the development of the bitter taste (p <0,05). The greatest intensities of bitterness were perceived in the cheeses manufactured with the protease of the Rhizomucor miehei, with or without curd washing. The appearance characteristics and the properties of sensorial texture as hardness, springiness and adhesiveness were significantly (p <0,05) influenced by the coagulant, type of curd heating and time of aging. The cheeses manufactured with chymosin and direct heating showed higher color intensity and marbled, higher hardness and springiness in relation to the cheeses of the other treatments. The coagulant type, the type of curd heating and time of aging influenced significantly (p <0,05) the odor attributes to milk and butter, the salty taste, the flavour to milk, the butter flavour and rancidity and, the residual salty and greasy. Greater flavour intensity was perceived in the cheeses made with chymosin and direct heating. The bitterness and the bitter residual taste were more intense in the cheeses manufactured with the Rhizomucor miehei protease and indirect heating. The properties of instrumental texture were affected significantly by the coagulant, type of curd heating and time of aging. Therefore, the coagulant type and the heating form for cooking curd, together with the time of aging are variables that can be used in the control of the sensorial characteristics of Prato cheese.

ASSUNTO(S)

avaliação sensorial sensorial evaluation coagulantes queijo cheese

ACESSO AO ARTIGO

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