TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE

• Autor(a) principal: Machado, Gisela de Magalhães
• Data de Publicação: 2013
• Outros Autores: Costa, Renata Golin Bueno, Paula, Júnio César Jacinto de, Paiva, Paulo Henrique Costa, Taveira, Lia Barbosa, Almeida, Felipe Alves de
• 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/156
• topic: dairy products, flavor, composition, mesophilic aromatic culture; laticínios; sabor; composição centesimal; fermento lático

The "Coalho" type cheese is one of the most popular in northeastern Brazil, and every year, is gaining popularity in other regions of the country. The main objective of this study was to propose a technology for making "Coalho" type cheese by direct acidi? cation obtaining a product similar to the traditional, but with better control of pH. In preliminary tests was chosen lactic acid rather than citric acid for the manufacture of cheese curd, in addition, we tested the addition of butter aroma and was made the choice not to use it. The experiment was to evaluate three technologies for producing cheese curd: by direct acidification (with addition of lactic acid), using mesophilic aromatic culture (without acid) and cheese without the addition of lactic acid and culture. The cheeses were evaluated under the aspects of physical, chemical, physicochemical, sensorial aspects, with three days of manufacturing and ordering test for taste in the times of 3, 8, 15, 30, 60 and 90 days. It was concluded that the "Coalho" type cheese made with lactic acid showed no signi? cant differences with other treatments for chemical composition and flavor.