Acceptance of Santo Giorno cheese typical of the Southwestern region of Paraná, Brazil

Abstract

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.

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

“…bulgaricus LB134. Starter culture B was composed of the same microorganisms, but the strains of Streptococcus thermophilus were different (ST98 and ST104) (Pereira et al, 2017).…”

“…The cheese, denominated Santo Giorno, was manufactured at a dairy in South-West Paraná, following the production process foreseen by Pereira et al (2017). The pasteurized milk was divided in two aliquots of 1,800 liters each.…”

“…Paraná, a typical mature cheese was developed through a partnership between Brazil and Otaly. This cheese uses raw cow' s milk or pasteurized milk and is produced with autochthonous lactic culture of selected microorganisms from the milk of regional producers (Todescatto, 2014;Pereira et al, 2017). Thus, the lactic cultures used from the region were among the agents that bestowed specific characteristics on this Brazilian cheese.…”

Selection of raw cow’s milk thermophilic lactic acid bacteria obtained from southwest Parana, Brazil, with potential use as autochthonous starter

“…bulgaricus). The acidity of fermentation was evaluated during the preparation of the Santo Giorno cheese typical of Southwestern region of Parana -Brazil, according to the methodology described by Pereira et al (2017), the results of which are showed in Figure 3. We observed that the ferments presented an excellent performance in the acidification process, generating adequate curves, characteristics of a starter culture.…”

Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

“…In Brazil, the state of Paraná is in third place in milk production. Due to the importance of the dairy sector the regional cheese called Santo Giorno emerged in the southwest mesoregion (Brandielli et al, 2020;Pereira et al, 2017). Among the factors related to cheese production, the ones that most influence the final sensory characteristics are the starter cultures used in the formulation and the ripening times (Özer & Kesenkaş, 2019).…”