Avaliação Físico-Química, Microbiológica E Sensorial De Queijo Minas Frescal De Leite De Cabra Desenvolvido Por Acidificação Direta E Fermentação Lática

Abstract

química, microbiológica e sensorial de queijo minas frescal de leite de cabra... Rev. Inst. Laticínios Cândido Tostes, v. 71, n. 3, p. 166-178, jul/set, 2016 que apresentou menor contagem de bactérias láticas totais e acidez, maior valor de pH e maior aceitabilidade sensorial e intenção de compra diferindo do queijo obtido por fermentação lática. Os resultados mostram que a forma de acidificação afeta as características do produto e sua aceitação pelos consumidores. A utilização do leite de cabra para produção do queijo Minas frescal apresenta potencial de aplicação na indústria de lácteos, agrega valor, tornando-o um produto alternativo aos consumidores alérgicos ao leite bovino.Palavras-chave: ácido lático; cultura starter; leite de cabra; queijo Minas frescal. ABSTRACTThe aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), the physicochemical properties, microbiological and sensory product. Two formulations of Minas Frescal cheese were prepared by acidification with lactic acid and acidification with mesophilic type O culture and evaluated for microbiological quality: the psychrotrophic count, aerobic mesophilic and thermotolerant Coliforms and Salmonella sp. The physicochemical analyzes were performed determination of fat, ash, moisture, acidity in lactic acid and pH. The physical and chemical changes were evaluated in the Minas fresh cheese during the 14-day storage period, and analyzed its acceptability and purchase intent through sensory analysis. The results revealed that the Minas fresh cheese formulations presented in good sanitary conditions and of consumption. The physico-chemical parameters of fat, ash and moisture of the Minas fresh cheeses do not differ significantly (p < 0.05). The cheese obtained by direct acidification by lactic acid showed the lowest values of count total lactic bacteria and acidity in acid lactic, higher pH and greater sensory acceptance and purchase intent differing cheese obtained by lactic fermentation. The results show that the form of acidification affects the product characteristics and consumer acceptability. The use of goat milk for the production of fresh cheese mines shows potential for the dairy industry and adds value to the product and becomes an alternative product to consumers allergic to cow's milk.

Kefir fermented milk as starter culture in Minas Frescal cheese production

“…Andrade et al (2020) [25] found values for titratable acidity ranged from 0.77 to 1.73% in samples of Minas Frescal cheese, similar results were found by Oliveira et al (2016) [26] with values for titratable acidity from 0.67 to 1.77%, those results are higher than all found in the present work but in those works the authors have not used kefir as starter culture. T1 addition of 1.0% KFM; T2 addition of 3.0% KFM and T3 addition of 5.0% KFM.…”

Interference of natural extract from Jatobá (Hymenaea martiana Hayne) with the physico-chemical characteristics and yield of goat milk and cheese

“…The interaction between appearance and aroma (CP1 and CP2), with a cumulative ratio of 83.11%, was a determining factor for the decisions that resulted in the sensory means. The use of goat milk for cheese production has great application potential in the dairy industry, constituting an alternative product for customers allergic to cow milk (Oliveira et al, 2016). However, fresh goat milk consumption is traditionally avoided due to its strong flavor, favoring the production of cheese and other dairy products (Souza and Dias, 2017).…”

“…Studies have demonstrated the growing acceptability of goat dairy products. Oliveira et al (2016), studying Minas Frescal cheese made from goat milk, stated that 35.8% of tasters confirmed to have already consumed dairy products from animals other than cows; of these, 90% said to have appreciated the experience.…”

Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese

“…It is also worth noting that the shelf life of fresh cheeses, such as Minas Frescal cheese, may be longer than the 7 days they were stored during this study. According to Oliveira et al (2016), generally, the Minas Frescal cheese has a storage period of approximately 21 days when refrigerated. Silva et al (2016) evaluated the count of psychrotrophic and psychrotrophic proteolytic microorganisms in Mozzarella cheese, a high moisture cheese, as is the fresh cheese analyzed in this work.…”