Use of natural bioactives in cheese production

Abstract

Cheese is obtained by partial or complete coagulation of milk and is a healthy and nutritious food whose consumption profile is formed by young individuals. Natural bioactives are chemical compounds found in plants, animals and other organisms with antioxidant, anti-inflammatory, anticancer and antimicrobial properties. The present study aimed to evaluate the physicochemical and sensory qualities of cheese produced with use of acetic and citric acid rennet as natural bioactives. 6 formulations: (A), 87% milk, 12% acetic acid and 1% salt; (B), 83% milk, 16% acetic acid, 1% salt; (C), 78% milk, 21% acetic acid and 1% salt; (D), 87% milk, 12% citric acid and 1% salt; (E), 89% milk, 10% citric acid and 1% salt; (F), 69% milk, 30% citric acid and 1% salt; were produced and characterized for pH, by potentiometry, titratable acidity, by titrimetry, moisture by desiccation at 105oC, ash, by incineration at 550oC and sensory value, through affective methods. The data were evaluated using RStudio 4.2.1 software at 5% significance level. The pH ranged from 4.01±0.01 to 4.88±0.10, titratable acidity from 0.10±0.02 to 0.19±0.05%, moisture from 47.09±7.4 to 61.33±1.82% and ash from 0.72±0.80 to 2.27±1.39%. No significant differences were found between the formulations for titratable acidity and ash content. 40% of the testers would buy formulation D. Different rennets did not cause differences in the quality of cheeses.