Uso de extensores na fabricaÃÃo de queijo minas frescal / Use of extensors in Minas frescal cheese manufacturing




Use of extensors in cheese manufacturing is a technology that begins to be introduced in some countries of Latin America, where price of milk is high and or milk production is seasonal. Such technique consist in addition of some sources of protein and fat into the manufacturing milk, with the purpose of increase the content of such constituents and, consequently, cheese yield. The objective of this work was to evaluate the technological feasibility of extensors utilization on Minas frescal cheese manufacturing. It was selected as extensor for both protein and fat, WPC (whey protein concentrated) and fresh cream respectively, with extension level of 40% for both components. For the physico-chemical analysis, the experiment had 2 treatments (with and without extensors), 6 replicates and different evaluation periods: D+1 (D referring to the day of manufacturing) in determination of percentage composition of the standardized milk, mixture, whey and cheeses; D+1, D+4, D+7 and D+10 for proteolysis index and pH of the cheeses. For sensory evaluation, it was utilized 2 treatments, 3 replicates, being conducted at D+1 for the acceptance test and D+1, D+4, D+7 and D+10 for the sensory attributes with trained panelists. Treatments did not statistically differ concerning chemical composition, pH and percentage âwhey drippingâ of cheeses. pH presented steady decreasing along storage and percentage âwhey drippingâ increased during the same period. The percentile rate SNpH4,6/TN of cheeses with extensors was higher compared to traditional, in the 4 storage period. Cheese yield was higher in the process with extensors, whether by the empiric method (39,9% against 31,5%), whether by the technical one (32,9% and 18,9% losses of fat and protein, respectively, against 34,4% and 25,2%). Cheese yield was higher in the technology using extensor, considering either empiric or technical. Transition of solids from both milk and mixture to cheeses was different, 69,0 g/L against 59,2 g/L comparing treatments with and without extensors, respectively. Cheese yield was different, 5,4 L/kg with extensors against 6,6 L/kg in the traditional process. When extensors were used, yield correct for maximum legally allowed moisture content for cheeses (54,9%) * Guidance Committee: Prof. Luiz Ronaldo de Abreu â DCA/UFLA (Advisor), Fernando AntÃnio Resplande MagalhÃes â EPAMIG CT/ILCT. and average, according to literature (56,5%), were 6,6 L/kg adjusted (A) and 6,4 L/kg (A), compared to 7,7 L/kg (A) and 7,6 L/kg (A), with extensors. In the sensory properties was detected differences in color, texture and consistence of cheeses by the two processes, having the scores given by the panelists always higher in the traditional process 13,0 against 12,7 for color; 12,9 against 12,5 for texture and 12,4 against 11,8 for the consistence, in a 15 points scale. Taste did not differ between treatments, however, during the storage period, decreasing from 12,4 to 11,5 points. The texture varied, from 12,5 points reaching 13,1 points at the end of the storage period. Color and consistence did not alter along storage period. All interactions treatment x period were not statistically significant. In the acceptance test, cheeses manufactured in the traditional way received 7,7 points, against 7,0 of those with extensors, in a 9 points scale. Use of extensors, may be viable in Brazil, mainly in periods of shortage of milk and when cheese production needs to be increased with the same amount of available milk.


laticÃnios queijos dairy extensores manufacturing tecnology rendimento cheese ciencia e tecnologia de alimentos extensors tecnologia de fabricaÃÃo

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