Elaboração de um queijo análogo ao pecorino romano produzido com leite de cabra e coalhada congelados
Data
2007-02-01
Autores
Curi, Roberto Abdallah
Bonassi, Ismael Antonio [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Editora da Universidade Federal de Lavras (UFLA)
Resumo
A pequena produção por animal e a sazonalidade são fatores limitantes na utilização de leite de cabra, com conseqüente descontinuidade no fornecimento de seus produtos. Isto ocorre mesmo em países que possuem uma caprinocultura leiteira importante, localizados em clima temperado. em função disso, objetivou-se com o presente trabalho verificar a possibilidade de fabricar um produto similar ao queijo Pecorino Romano, utilizando-se leite de cabra congelado e coalhada congelada caracterizando os queijos resultantes, do ponto de vista organoléptico relacionado com a cura. O delineamento experimental foi estabelecido para verificar o efeito do congelamento lento e rápido do leite de cabra e da coalhada nas características sensoriais do produto, efetuando-se os seguintes tratamentos: Tratamento 1 - queijos elaborados sem congelamento do leite e da coalhada, (S.C.); Tratamento 2 - queijos elaborados com congelamento lento da coalhada obtida, (C.L.C.); Tratamento 3 - queijos elaborados com congelamento rápido da coalhada obtida, utilizando-se nitrogênio líquido, (C. R. C.); Tratamento 4 - queijos elaborados após o congelamento rápido do leite, utilizando-se nitrogênio líquido (C.R.L.); Tratamento 5 - queijos elaborados após o congelamento lento do leite, (C.L.L.). A análise sensorial foi realizada, depois de um período de dois meses de maturação dos queijos, por um painel composto por 10 provadores selecionados e treinados. Para o grupo de atributos analisados foi possível considerar que o tratamento 4 teve o melhor desempenho com médias mais altas para aroma, sabor e escala hedônica e médias mais baixas para gosto ácido, sabor estranho e olhaduras mecânicas e ou gasosas. Esse tratamento mostrou, também, média baixa para sabor picante, textura e consistência. O pior desempenho foi o do tratamento 3, ainda assim, com resultados médios que não o desqualificaram totalmente. Portanto, o produto estudado poderia utilizar leite de cabra nas condições naturais (T1) nas épocas de pico da produção e utilizar congelamento lento do leite (T5), que seria realizado na época de pico da produção, na entressafra.
Seasonal production and small yield per animal are limiting factors when using goat's milk with consequent problems in the products supply, even in countries with well developed milk goat's herds located in temperate zones. The aim of this work was the production of a similar cheese to the Pecorino Romano using frozen goat's milk and frozen curd. The resultant cheeses was characterizing of the point of view organoléptic related with the cure. The experimental line was established to verify the effect of slow freezing and quick freezing of goat milk and curd in the sensory characteristics of the product, using the following treatments: Treatment 1 milk and curd without freezing, (N.F.); Treatment 2 slow freezing of the obtained curd, (S.F.C.); Treatment 3 quick freezing of the obtained curd, using liquid nitrogen, (Q.F.C.); Treatment 4 quick freezing of milk, using liquid nitrogen, (Q.F.M.); Treatment 5 slow freezing of milk, (S.F.M.). The sensory evaluation was performed after a 2 month period of cheese ripening by a panel composed by 10 tasters selected and trainned. The results indicated that there was a significant statistic difference among the treatments when submitted to a sensory evaluation after cheese ripening. For the analyzed attribute group it was possibly to consider that the treatment 4 had the best performance with high average for tast, flavor and hedonic scale and low average for acid flavor, off flavor, mechanic holes and or gaseous. This treatment showed, also, average low for spiced flavor, texture e consistency. The worst performance was for treatment 3 but the medium results did not disqualify it totally. Therefore, for the production of the studied cheese, goat's milk in natural conditions could be used (T1) during high milk production season and previously slow frozen milk, during small milk production season (T5).
Seasonal production and small yield per animal are limiting factors when using goat's milk with consequent problems in the products supply, even in countries with well developed milk goat's herds located in temperate zones. The aim of this work was the production of a similar cheese to the Pecorino Romano using frozen goat's milk and frozen curd. The resultant cheeses was characterizing of the point of view organoléptic related with the cure. The experimental line was established to verify the effect of slow freezing and quick freezing of goat milk and curd in the sensory characteristics of the product, using the following treatments: Treatment 1 milk and curd without freezing, (N.F.); Treatment 2 slow freezing of the obtained curd, (S.F.C.); Treatment 3 quick freezing of the obtained curd, using liquid nitrogen, (Q.F.C.); Treatment 4 quick freezing of milk, using liquid nitrogen, (Q.F.M.); Treatment 5 slow freezing of milk, (S.F.M.). The sensory evaluation was performed after a 2 month period of cheese ripening by a panel composed by 10 tasters selected and trainned. The results indicated that there was a significant statistic difference among the treatments when submitted to a sensory evaluation after cheese ripening. For the analyzed attribute group it was possibly to consider that the treatment 4 had the best performance with high average for tast, flavor and hedonic scale and low average for acid flavor, off flavor, mechanic holes and or gaseous. This treatment showed, also, average low for spiced flavor, texture e consistency. The worst performance was for treatment 3 but the medium results did not disqualify it totally. Therefore, for the production of the studied cheese, goat's milk in natural conditions could be used (T1) during high milk production season and previously slow frozen milk, during small milk production season (T5).
Descrição
Palavras-chave
Leite de cabra, queijo, leite de cabra congelado, coalhada congelada, Goat's milk, cheese, frozen goat milk, frozen curd
Como citar
Ciência e Agrotecnologia. Editora da Universidade Federal de Lavras (UFLA), v. 31, n. 1, p. 171-176, 2007.