TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , , , , |
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 |
Resumo: | 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. |
id |
EPAMIG-1_ddf1dfd746072312fefacde6c6bc187f |
---|---|
oai_identifier_str |
oai:oai.rilct.emnuvens.com.br:article/156 |
network_acronym_str |
EPAMIG-1 |
network_name_str |
Revista do Instituto de Laticínios Cândido Tostes |
repository_id_str |
|
spelling |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESEVIABILIDADE TECNOLÓGICA DO USO DE ÁCIDO LÁTICO NA FABRICAÇÃO DE QUEIJO DE COALHOdairy products, flavor, composition, mesophilic aromatic culturelaticínios; sabor; composição centesimal; fermento láticoThe "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.O queijo de coalho é um dos mais populares na região Nordeste do Brasil e, a cada ano, vem se popularizando em outras regiões do país. O objetivo principal desse trabalho foi propor uma tecnologia de fabricação do queijo de coalho por acidificação direta que permite obter um produto com características semelhantes ao tradicional, mas com melhor controle do pH. Em ensaios preliminares escolheu-se o ácido lático em detrimento ao ácido cítrico para a fabricação do queijo de coalho; além disso, testou-se a adição de aroma de manteiga e foi feita a opção de não utilizá-lo. O experimento consistiu em avaliar três tecnologias de produção de queijo de coalho: por acidificação direta (com adição de ácido lático), com utilização de fermento mesofílico aromático (sem adição de ácido) e o queijo sem adição de ácido lático e fermento. Os queijos foram avaliados sob aspectos de composição física, química, físico-química, com 3 dias de fabricação e de teste de ordenação para sabor nos tempos de 3, 8, 15, 30, 60 e 90 dias. Concluiu-se que o queijo de coalho produzido com ácido lático não apresentou diferenças significativas com os demais tratamentos para composição centesimal e sabor.ILCTMachado, Gisela de MagalhãesCosta, Renata Golin BuenoPaula, Júnio César Jacinto dePaiva, Paulo Henrique CostaTaveira, Lia BarbosaAlmeida, Felipe Alves de2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/156Journal of Candido Tostes Dairy Institute; v. 66, n. 379 (2011); 5-15Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 379 (2011); 5-152238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/156/164Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T17:38:21Zoai:oai.rilct.emnuvens.com.br:article/156Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T17:38:21Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE VIABILIDADE TECNOLÓGICA DO USO DE ÁCIDO LÁTICO NA FABRICAÇÃO DE QUEIJO DE COALHO |
title |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE |
spellingShingle |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE Machado, Gisela de Magalhães dairy products, flavor, composition, mesophilic aromatic culture laticínios; sabor; composição centesimal; fermento lático |
title_short |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE |
title_full |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE |
title_fullStr |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE |
title_full_unstemmed |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE |
title_sort |
TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE |
author |
Machado, Gisela de Magalhães |
author_facet |
Machado, Gisela de Magalhães Costa, Renata Golin Bueno Paula, Júnio César Jacinto de Paiva, Paulo Henrique Costa Taveira, Lia Barbosa Almeida, Felipe Alves de |
author_role |
author |
author2 |
Costa, Renata Golin Bueno Paula, Júnio César Jacinto de Paiva, Paulo Henrique Costa Taveira, Lia Barbosa Almeida, Felipe Alves de |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Machado, Gisela de Magalhães Costa, Renata Golin Bueno Paula, Júnio César Jacinto de Paiva, Paulo Henrique Costa Taveira, Lia Barbosa Almeida, Felipe Alves de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
dairy products, flavor, composition, mesophilic aromatic culture laticínios; sabor; composição centesimal; fermento lático |
topic |
dairy products, flavor, composition, mesophilic aromatic culture laticínios; sabor; composição centesimal; fermento lático |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/156 |
url |
https://www.revistadoilct.com.br/rilct/article/view/156 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/156/164 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 66, n. 379 (2011); 5-15 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 379 (2011); 5-15 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
_version_ |
1793890270244241408 |