Elaboração de queijo maturado por mofo obtido de coagulação mista (Lática-Coalho), com leite de cabra congelado e coalhada congelada
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Data
2004
Autores
Katiki, Luciana Morita [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
A caprinocultura leiteira apresenta um caráter sazonal. O congelamento do leite “in natura” e o congelamento da coalhada dessorada são algumas das formas de se contornar a falta de leite de cabra em alguns períodos do ano. O objetivo deste trabalho foi verificar a possibilidade de se fabricar um queijo obtido de coalhada mista, de massa mole, maturada pelo fungo Penicillium candidum, similar ao queijo Bougon . Foi utilizado leite congelado pelo processo lento (através de freezer comum) e pelo processo rápido (através de nitrogênio líquido). Também foi utilizado massa da coalhada dessorada e congelada respectivamente pelos processo lento e rápido. Verificou-se que os queijos resultantes do congelamento do leite e resultantes do congelamento da coalhada pelos processos lento e rápido não diferiram dos queijos controle nos aspectos de rendimento, características físico-químicas, composição química, índice de extensão de maturação, índice de profundidade de maturação e aspectos microbianos. A qualidade microbiana do leite utilizado e dos queijos produzidos foi muito boa. No decorrer da cura do queijo similar ao Bougon houve evolução do pH, que foi se tornando mais alcalino com o desenvolvimento da maturação. O tratamento congelamento lento da coalhada demonstrou comportamento inferior aos demais principalmente nos itens textura na análise sensorial e pela menor pontuação no teste de aceitação do produto. Os queijos provenientes do congelamento do leite pelo processo rápido e do congelamento rápido da coalhada não diferiram dos queijos controle (sem congelamento) na análise sensorial.
The goat herd presents a sazonal characteristic. The freezing of the raw milk and the freezing of the curd are some of the ways to round the milk lacking in some periods of the year. The aim of this work was to verify the possibility to make a cheese made from mixed curd (lactic-curdle), soft, ripened by a Penicillium candidum mould, similar to the Bougon cheese. Frozen milk by slow process (through the domestic freezer) and by fast process (through the liquid nitrogen) was used. The frozen curd without whey through the slow and fast process was used either. It was verified that the resulting cheeses from the frozen milk and from the frozen curd by slow and fast process didn´t differ from the control cheeses for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and in microbiological aspects. The microbiological quality of the milk and cheeses was very good. During the ripening of the cheese similar to the Bougon occurred the evolution of the pH, that turned more alkaline with the development of ripening of the cheese. The freezing curd by slow process demonstrated inferior quality when it was compared with other tratments in the texture on the sensorial analisis and from the small pontuation in the accept test of product. The cheeses provided from the frozen milk by slow process and from the frozen curd by fast process didn´t differ from the control cheeses (without freezing) in the sensorial analisis.
The goat herd presents a sazonal characteristic. The freezing of the raw milk and the freezing of the curd are some of the ways to round the milk lacking in some periods of the year. The aim of this work was to verify the possibility to make a cheese made from mixed curd (lactic-curdle), soft, ripened by a Penicillium candidum mould, similar to the Bougon cheese. Frozen milk by slow process (through the domestic freezer) and by fast process (through the liquid nitrogen) was used. The frozen curd without whey through the slow and fast process was used either. It was verified that the resulting cheeses from the frozen milk and from the frozen curd by slow and fast process didn´t differ from the control cheeses for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and in microbiological aspects. The microbiological quality of the milk and cheeses was very good. During the ripening of the cheese similar to the Bougon occurred the evolution of the pH, that turned more alkaline with the development of ripening of the cheese. The freezing curd by slow process demonstrated inferior quality when it was compared with other tratments in the texture on the sensorial analisis and from the small pontuation in the accept test of product. The cheeses provided from the frozen milk by slow process and from the frozen curd by fast process didn´t differ from the control cheeses (without freezing) in the sensorial analisis.
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Tecnologia de alimentos
Como citar
KATIKI, Luciana Morita. Elaboração de queijo maturado por mofo obtido de coagulação mista (Lática-Coalho), com leite de cabra congelado e coalhada congelada. 2004. 103 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Medicina Veterinária e Zootecnia, 2004.