Caracterização Físico-Química, Aceitação Sensorial e Perfil Proteolítico de Queijo Hipossódico Maturado por Cultura Adjunta

Use of natural bioactives in cheese production

“…This range of values can be considered acceptable assuming that the moisture levels established by the Technical Regulation of Identity and Quality of Cheese, Brazil (2020), range from 36 to 45.5%. On the other hand, formulations A and D differed significantly (p <0.05) from the others possibly due to the artisanal technique used for cheese production that does not include the standardization of the pressing step, inferring in the higher water retention of the cheese.Similar results (47, 55, 58 and 59% moisture) were referenced byGomes et al (2012), 55.81%, when researching about the physical-chemical properties of artisanal and industrial curd cheese,Filho et al (2009), 55.86%, when performing quality assessment of artisanal curd cheese,Santos et al (2011), 55.76%, when studying about the physicochemical and sensory properties of curd cheese,Katsuda et al (2019), 47.9%, when performing the physicochemical characterization and sensory acceptance of cheese, and byDanielli et al (2015), 47.75%, in their research on cheese characterization.Lower results were reported bySouza et al (2014), when evaluating physicochemical and microbiological aspects of curd cheese, who reported moisture around 14.38 to 29.38%,Machado (2010), studying technological feasibility of using coagulants in the preparation of curd cheese, who found moisture around 44.94 to 46.44%,Nascimento et al (2002), evaluating the physicochemical characteristics of curd cheese in Aracaju, who obtained 44.91%, as well asMamede et al (2010) who found 40.7% moisture. This variation of lower values in this question can be associated to the lack of standardization in the elaboration, as well as correlated to the time of conservation of cheese, and the pressing of them in the production directly affecting the moisture content, favoring the retention of moisture, as well as the amount of NaCl absorption in cheese samples can infer on increase of moisture content in the paste.…”

“…Mangueira et al (2002), researching the sensory acceptability of cheese, also reported close average, 5.6, to this study. On other hand, higher scores were reported by Silva et al (2021), 6.96 to 7.84, Gohara et al (2013), 7.31 to 8.03, Santos et al (2011), 6.16 to 7.18, Abreu et al (2020, 7.5 to 7.7 and by Katsuda et al (2019), 7.00 to 8.00, in similar studies, which can be associated with the acidic medium promoted by the coagulants (acetic and citric acid) used in the present study.…”