Avaliação da utilização de cloreto de cálcio em substituição ao ácido lático para fabricação de

• Autor(a) principal: Conceição, Antônio C. da
• Data de Publicação: 2013
• Outros Autores: Silva, Marcos R. da, Oliveira, Valesca S. de, Soares, Bruno G., Martins, Maurilio L., Martins, Aurélia D. O.
• 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/89
• topic: Evaluation of utilization of calcium chloride in substitution to lactic acid in order to produce ricotta; Whey; technology of production; cheese.; soro; tecnologia de fabricação; queijo

Milk whey is a co-product of cheese industry considered as an environmental pollutant, in spite of possessing nutrients of high biological value. Due to its functional properties, whey proteins can be used in many formulations, as in ricotta production, concentrated whey proteins, among others. The aim of this work was to evaluate the viability of ricotta production using calcium chloride in substitution to lactic acid, as well as to determine the yielding of production, physiochemical, microbiological and sensorial characteristics of the obtained cheese. Ricotta was produced using calcium chloride or lactic acid. After production, cheeses were weighted in order to determine the practical yield and samples were collected to physiochemical evaluation, and calculation of adjusted technical yield and GL coefficient. Besides, microbiological and sensorial analyses were accomplished. The obtained values for yield were significantly affected (p0,05) by the technology of ricotta production, been the utilization of calcium chloride in substitution to lactic acid promoted higher yield. The medium values of practical yield, technical yield and GL coefficient when calcium chloride was used were of 16,46; 21,35 e 106,03, respectively, on the other hand when lactic acid was used to produce ricotta the medium values were 22,75; 31,94 e 85,13, respectively. Samples of ricotta presented low counting of aerobic mesophilics microorganisms, which indicated the high microbiological quality. Besides, ricotta produced with calcium chloride presented higher preference in relation to that elaborated with lactic acid, probably, this happened due to the less acid flavor presented by the final product. Therefore, ricotta production with calcium chloride in substitution to lactic acid is viable for presenting larger yield, reduction of the production costs and good sensorial acceptance.