Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/740 |
Resumo: | The study aimed to evaluate an alternative for the manufacture of artisanal Minas cheese, using pasteurized milk and industrial dairy cultures. The cheeses were ripened for 60 days, and both presented no differences in texture profile. The enumeration of coliforms (30 °C and 45 °C), Staphylococcus aureus, Listeria spp., and Salmonella spp. were below the limits of the legislation, for both treatments. The physicochemical characteristics, including sodium chloride, moisture, and ash levels did not differ between the treatments, while significant differences were observed for water activity, fat, pH, protein, and proteolysis indexes of the cheeses, throughout the ripening period. The sensory attributes such as texture, salty taste, and odor did not differ between treatments; however, the overall impression was better evaluated in the artisan cheeses at 40 days. Higher acceptance scores were observed for the attributes consistency, aroma, and flavor at the end of ripening, while the aftertaste was observed in artisanal cheeses after 20 days of ripening. The acceptance test was similar for both cheeses. The technology evaluated in this study may be an effective alternative for the manufacture of artisanal Minas cheese from Campo das Vertentes. |
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Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy culturesEvaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy culturesripening; texture profile; Brazilian cheese; raw milk; microbiology.maturação; perfil de textura; físico-química; análise sensorial; microbiologia.The study aimed to evaluate an alternative for the manufacture of artisanal Minas cheese, using pasteurized milk and industrial dairy cultures. The cheeses were ripened for 60 days, and both presented no differences in texture profile. The enumeration of coliforms (30 °C and 45 °C), Staphylococcus aureus, Listeria spp., and Salmonella spp. were below the limits of the legislation, for both treatments. The physicochemical characteristics, including sodium chloride, moisture, and ash levels did not differ between the treatments, while significant differences were observed for water activity, fat, pH, protein, and proteolysis indexes of the cheeses, throughout the ripening period. The sensory attributes such as texture, salty taste, and odor did not differ between treatments; however, the overall impression was better evaluated in the artisan cheeses at 40 days. Higher acceptance scores were observed for the attributes consistency, aroma, and flavor at the end of ripening, while the aftertaste was observed in artisanal cheeses after 20 days of ripening. The acceptance test was similar for both cheeses. The technology evaluated in this study may be an effective alternative for the manufacture of artisanal Minas cheese from Campo das Vertentes.O objetivo foi criar alternativa aos laticínios na produção de versão do queijo Minas artesanal, com leite pasteurizado e culturas lácteas industriais. Como referência, foi identificada uma queijaria artesanal, além de uma unidade industrial, ambas na região Campo das Vertentes. Os queijos produzidos nas duas tecnologias foram maturados por 60 dias, sendo que ambos não apresentaram diferenças quanto ao perfil de textura. Contagens de coliformes (30 °C e 45 °C), Staphylococcus aureus, Listeria spp. e Salmonella spp., aos 2 e 60 dias, apresentaram-se abaixo dos limites da legislação, em ambos tratamentos. Aspectos físico-químicos como teores de cloreto de sódio, umidade e cinzas não diferiram entre tecnologias, e atividade de água, gordura, pH, proteína total, e índices de proteólise apresentaram-se diferentes em períodos pontuais entre queijos. Atributos sensoriais como textura, gosto salgado e odor não diferiram entre tratamentos, já aspecto global, foi mais bem avaliado nos queijos artesanais aos 40 dias. Consistência, aroma e sabor obtiveram notas mais altas no fim da maturação, e, cor interna e sabor residual, foram mais bem avaliados após 20 dias nos artesanais. A intenção de compra e aceitação foram as mesmas. A tecnologia desenvolvida é alternativa possível para produção em laticínios do queijo Minas artesanal do Campo das Vertentes.ILCTCosta Júnior, Luiz Carlos GonçalvesFernandes, Lorena EvangelistaCosta, Renata Golin BuenoMagalhães, Fernando Antônio ResplandePaula, Junio César Jacinto deSobral, Denise2019-05-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/74010.14295/2238-6416.v74i3.740Journal of Candido Tostes Dairy Institute; v. 74, n. 3 (2019); 171-184Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 3 (2019); 171-1842238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGenghttps://www.revistadoilct.com.br/rilct/article/view/740/511Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-06-29T22:51:43Zoai:oai.rilct.emnuvens.com.br:article/740Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-06-29T22:51:43Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
title |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
spellingShingle |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures Costa Júnior, Luiz Carlos Gonçalves ripening; texture profile; Brazilian cheese; raw milk; microbiology. maturação; perfil de textura; físico-química; análise sensorial; microbiologia. |
title_short |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
title_full |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
title_fullStr |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
title_full_unstemmed |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
title_sort |
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures |
author |
Costa Júnior, Luiz Carlos Gonçalves |
author_facet |
Costa Júnior, Luiz Carlos Gonçalves Fernandes, Lorena Evangelista Costa, Renata Golin Bueno Magalhães, Fernando Antônio Resplande Paula, Junio César Jacinto de Sobral, Denise |
author_role |
author |
author2 |
Fernandes, Lorena Evangelista Costa, Renata Golin Bueno Magalhães, Fernando Antônio Resplande Paula, Junio César Jacinto de Sobral, Denise |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Costa Júnior, Luiz Carlos Gonçalves Fernandes, Lorena Evangelista Costa, Renata Golin Bueno Magalhães, Fernando Antônio Resplande Paula, Junio César Jacinto de Sobral, Denise |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
ripening; texture profile; Brazilian cheese; raw milk; microbiology. maturação; perfil de textura; físico-química; análise sensorial; microbiologia. |
topic |
ripening; texture profile; Brazilian cheese; raw milk; microbiology. maturação; perfil de textura; físico-química; análise sensorial; microbiologia. |
description |
The study aimed to evaluate an alternative for the manufacture of artisanal Minas cheese, using pasteurized milk and industrial dairy cultures. The cheeses were ripened for 60 days, and both presented no differences in texture profile. The enumeration of coliforms (30 °C and 45 °C), Staphylococcus aureus, Listeria spp., and Salmonella spp. were below the limits of the legislation, for both treatments. The physicochemical characteristics, including sodium chloride, moisture, and ash levels did not differ between the treatments, while significant differences were observed for water activity, fat, pH, protein, and proteolysis indexes of the cheeses, throughout the ripening period. The sensory attributes such as texture, salty taste, and odor did not differ between treatments; however, the overall impression was better evaluated in the artisan cheeses at 40 days. Higher acceptance scores were observed for the attributes consistency, aroma, and flavor at the end of ripening, while the aftertaste was observed in artisanal cheeses after 20 days of ripening. The acceptance test was similar for both cheeses. The technology evaluated in this study may be an effective alternative for the manufacture of artisanal Minas cheese from Campo das Vertentes. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-27 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/740 10.14295/2238-6416.v74i3.740 |
url |
https://www.revistadoilct.com.br/rilct/article/view/740 |
identifier_str_mv |
10.14295/2238-6416.v74i3.740 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/740/511 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 74, n. 3 (2019); 171-184 Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 3 (2019); 171-184 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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