Tecnologia de fabricaÃÃo e caracterizaÃÃo de queijo de coalho obtido de leite de bÃfala / Manufacturing technology and characterization of coalho cheese obtained from buffalo milk

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

The coalho cheese is one of the most popular in the northeast region of Brazil, and has on the last few years being known and consumed in other regions of the country. Its production is steadily increasing, as well as the number of research works evaluating its production and quality. The product is traditionally consumed either roasted fried. The main objective of this work was to standardize a manufacturing technology of coalho cheese with buffalo milk, as well as determine its physico-chemical characterization and identification which will help the Brazilian legislation to create a specific technical regulation. After some trials, it was possible determine a appropriate technology, in which it is utilized half the dose of rennet recommended by the manufacturing companies, lower dosage of starter culture (aiming slower pH decreasing), shorter steering time, indirect heating and salting in mass. The proposed technology presented cheese yield of 5,62 L/kg with a fat content of 48,70% (m/m); when moisture content was adjusted to 46,00% the yield was 6,10 L/kg. Fat in dry matter was 49,40% (m/m) and the pH, just after manufacturing, was 6,30, reaching 5,60 after 30 days. The fairly good production control was verified by the low fat loss in whey, which was in the order of 15,30% of the milk fat. The sensory properties evaluated by trained panelists indicated good results, which as confirmed by the test of acceptance made with potential consumers of the product.

ASSUNTO(S)

ciencia de alimentos

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