Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit.
O presente trabalho teve como objetivo a elaboração de queijos análogos ao Boursin. Foram desenvolvidas duas formulações de queijo, a primeira elaborada com leite de vaca (queijo A) e a segunda com a mistura de leite de cabra e de vaca (queijo B). Os produtos foram caracterizados quanto à composição centesimal, qualidade microbiológica e aceitação sensorial. As formulações foram classificadas como queijos de muita alta umidade, sendo o queijo “A” como gordo e o “B” como semi-gordo. Ambas as formulações apresentaram conteúdo de gordura, inferior ao queijo Boursin tradicional. O queijo B evidenciou maiores teores de proteína, umidade e conteúdo mineral. Ambas as formulações obtiveram boa aceitação sensorial e o teste de intenção de compra revelou que 76 % dos julgadores comprariam o queijo formulado com leite de vaca e que 78 % comprariam o queijo formulado com a mistura dos leites caprino e bovino. A elaboração de queijos análogos ao Boursin a partir da mistura de leite de cabra e de vaca, bem como somente com leite bovino pode representar opção para diversificação da produção de queijos em laticínios de pequeno porte em razão da simplicidade técnica e do elevado valor agregado do produto.
This work aimed to isolate and identify Streptococcus and Lactobacillus species from raw cow’s milk obtained from Southwest Paraná - Brazil. We used randomly amplified polymorphic DNA (RAPD)-PCR to identify and type 58Streptococcus and 48 Lactobacillus isolates, of which 04 Streptococcus thermophilus and 02 Streptpcoccus macedonicus were confirmed by species-specific PCR and by sequencing of the 16S ribosomal RNA of 02Streptococcus lutetiensis/infantarius, 10 Lactobacillus fermentum, 03 Lactobacillus delbrueickii subspecies bulgaricus, 01 Lactobacillus rhamnosus/casei and 02 Lactobacillus helveticus. The results indicated predominance of Streptococcus thermophillus and Lactobacillus fermentum. Streptococcus thermophilus and Lactobacillus delbrueickii subspecies bulgaricus strains were tested on the basis of their acidification kinetics. Considerable variation between the Streptococcus thermophilus was observed for the maximum rate of acidification (Vm), with a maximum of -4.5 and minimum of -4.2 pH milliunits min-1. The Lactobacillus delbrueickii subspecies bulgaricus showed values between -8.4 and -7.1 pH milliunits min-1. These results suggest that strains characterized as having a high acidifying capacity, could be used as starters in cheesemaking. The ferments presented an excellent performance in the acidification process, generating adequate curves, characteristics of a starter culture.
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