Influence of wooden and plastic surfaces on the ripening of Camembert type cheese produced with goat's milk

• Autor(a) principal: Coelho Carvalho, Gustavo Henrique
• Data de Publicação: 2023
• Outros Autores: de Almeida Marangon, Luis Gustavo, Ferraz Martins, Og, Coelho Pacheco, Ana Flavia, Artigiani Lima Tribst, Alline, de Castro Leite Júnior, Bruno Ricardo
• 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/927
• topic: Goat cheese; Penicillium camemberti; ripening surface; microbiota; proteolysis.; queijo de cabra; Penicillium camemberti; superfície de maturação; microbiota; proteólise.

Cheese ripening is a complex phenomenon impacted by several factors. This study evaluated the influence of wood (Pinus elliottii) and polyethylene surfaces during ripening on the quality of Camembert-type cheese produced with goat milk. The results showed the occurrence of acidification and reduction of moisture content in the products with 14 days of ripening (p0.05), with a consequent increase in the concentrations of protein and fat, and greater proteolytic activity, with extent and depth of proteolysis (p 0.05). Regarding the impact of the different surfaces, it was found that the wood surface potentiated the loss of water during 24 days of ripening (p0.05), accelerated the proteolysis, explained by the higher rates of extent (22%) and depth (21%) (p0.05), and turned the cheese surfaces darker, with a more yellow-reddish color (p0.05). Regarding the microbiological results, a reduction of approximately one logarithmic cycle in the aerobic mesophilic count (CFU/g) was verified, with no difference between the matured samples on the different surfaces. The results showed that the wooden surface accelerated the cheese ripening, without increasing the microbial contamination, highlighting it as an interesting option for the Camembert-type cheese production from goat milk.