EFFECT OF CONCENTRATION OF FAT IN THE PHYSICAL, CHEMICAL AND SENSORY PETIT SUISSE CHEESE PRODUCED WITH RETENTION OF SERUM

• Autor(a) principal: Souza, Vanessa Rios de
• Data de Publicação: 2013
• Outros Autores: Carneiro, João de Deus Souza, Pinto, Sandra Maria, Souza, Alisson Borges de, Stephani, Rodrigo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/233
• topic: influence, fat, Petit Suisse cheese, whey; influência, gordura, queijo petit suisse, soro

Faced with the need to increase the yield of the petit suisse and the need to reduce the fat content of the product, the objective was to evaluate the effect of the concentration of fat in the physical, chemical and sensory characteristics in petit suisse strawberry-flavored cheese prepared with retention of whey. Five formulations were prepared petit suisse cheese with different concentrations of fat. The data analyzed were: composition, texture characteristics, viscosity, water activity and sensory attributes in relation to appearance, taste, texture and overall impression The fat concentration was directly related to the decrease of water activity and increased caloric value of elasticity, chewiness, gumminess, hardness and viscosity.. Evaluating the acceptance based on attributes of appearance, taste, texture and overall impression, the ideal fat content of Petit suisse cheese was 4.73%, at that percentage, the level of calories was 166 kcal/100g. Comparing with different brands is possible to reduce fat petit suisse cheese prepared with retention of whey (100% yield).