Gorgonzola type cheese manufactured with milk pasteurized by the HTST and steam ejector systems: physic-chemical and sensory parametrs

• Autor(a) principal: Sbampato, Cristiane Gattini
• Data de Publicação: 2000
• Outros Autores: Abreu, Luiz Ronaldo de, Furtado, Mucio Mansur
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5689
• topic: pasteurization; lipolysis; methylketones; cheese ripening; pasteurização; lipólise; metilcetonas; maturação de queijos

The objective of this work was to evaluate the influence of two pasteurization systems (HTST and steam ejector) on the physic-chemical and sensory characteristics of Gorgonzola type cheese. Sampling and analysis were conducted at 5, 25, 45, 65 and 85 days of ripening. Along the maturation period, pH, acidity index, salt/humidity, gradually increased. Cheeses manufactured with milk pasteurized by the HTST system had average values of pH higher than those manufactured with milk pasteurized by the steam ejector system. Milk pasteurized by the steam ejector system produced cheeses with higher acidity index (lipolysis) and methylketones, which indicate a higher lipolytic activity in these cheeses. The sensory evaluation carried out at 65 days of maturation shows that there was no significant difference between the two treatments, concerning exterior aspects, color, consistence, texture and flavor. However, a significant difference in relation to mold development and aroma was noticed. Cheeses manufactured with milk pasteurized by the steam ejector system, display higher lipolytic activity and mass softer and closer.