Efeito da temperatura de cozimento sobre as propriedades tecnologicas do queijo de coalho / Effect of cooking temperature on the technological properties of "queijo de coalho"

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

“Queijo de coalho” was made using three different curd cooking temperatures (40, 45 and 50ºC). The objective of this study was to evaluate the effect of cooking temperature on the composition, proteolysis, functionality and sensory acceptance of this type of cheese. The development of enterococci and lactic bacteria during manufacture and refrigerated storage of the cheese was investigated. The production of diacetyl/acetoin was followed during 60 days of refrigerated storage. The higher the cooking temperature used, the lower the moisture content and the higher the percentage of protein in the cheeses. In addition, an increase in cooking temperature resulted in cheeses showing less proteolysis and with a firmer texture. The melting capacity and the formation of free oil by the cheeses were not affected by the curd cooking temperature. During refrigerated storage (90 days) there was a fall in pH, increase in proteolysis, decrease in springiness and cohesiveness and the appearance of a brownish color of the cheeses after melting. In addition, the number of enterococci and the production of diacetyl/acetoin increased significantly during refrigerated storage. The cheese manufactured using a cooking temperature of 50ºC stood out from the others, showing higher mean scores for all the sensory characteristics evaluated (appearance, aroma, flavor, texture and buying intent), being the preferred cheese by the 101 judges.

ASSUNTO(S)

diacetil cooking temperature enterococcus propriedades funcionais diacetyl "coalho" cheese temperatura de cozimento queijo de coalho enterococcus functional properties

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