Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp

Detalhes bibliográficos
Autor(a) principal: Mamede, Maria Eugênia de Oliveira
Data de Publicação: 2011
Outros Autores: Chaves, A. C. S. D., Viana, A. C., Teshima, E.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://repositorio.ufba.br/ri/handle/ri/14859
Resumo: Texto completo: acesso restrito. p. 680-692
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spelling Mamede, Maria Eugênia de OliveiraChaves, A. C. S. D.Viana, A. C.Teshima, E.Mamede, Maria Eugênia de OliveiraChaves, A. C. S. D.Viana, A. C.Teshima, E.2014-04-22T18:55:05Z20110007-070Xhttp://repositorio.ufba.br/ri/handle/ri/14859v. 113, n. 3Texto completo: acesso restrito. p. 680-692Purpose – The objective of this study is to evaluate the quality of Coalho cheese produced using two different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese in Bahia, Brazil. Design/methodology/approach – Three different batches of cheeses were produced using lactic acid Lactococcus spp. strains named “LA-02”, “RE-02” and “Blend” (LA-02 plus RE-02). To study the quality of these products the paper uses quantitative descriptive analysis (QDA), a test of acceptability and an analysis of physical-chemical parameters. Findings – For the flavor attribute, the highest acceptabilities were for LA-02 (7.38) and Blend (6.92). The panelists found that 13 attributes were important to describe Coalho cheese. The Blend cheese was characterized by its yellow color, hardness, consistency, chewiness, typical Coalho cheese aroma and flavor. The LA-02 cheese was characterized by its acid flavor, homogeneity and softness. All the samples analyzed showed values of moisture and fat that were in line with Brazilian legislation. Practical implications – Coalho cheese is a typical Brazilian artisanal cheese that is normally produced with raw milk, even though legislation does not allow this. Pasteurization of the milk used to produce cheeses guarantees the microbiological safety of the product and, in this case, the cheese needs the addition of lactic acid bacteria in order to improve the sensorial quality and to give typical characteristics. Originality/value – Coalho cheese, as produced in the artisanal form, is widely appreciated for its sensorial characteristics. The Coalho cheese proposed in this research retains the typical sensory characteristics by using different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese but according to the specification of good manufacturing practices (GMP).Submitted by Edileide Reis (leyde-landy@hotmail.com) on 2014-03-31T13:26:40Z No. of bitstreams: 1 M.E.O. Mamede.pdf: 226130 bytes, checksum: 141462b139805a28ad502e2ded5ba8ec (MD5)Approved for entry into archive by Alda Lima da Silva (sivalda@ufba.br) on 2014-04-22T18:55:05Z (GMT) No. of bitstreams: 1 M.E.O. Mamede.pdf: 226130 bytes, checksum: 141462b139805a28ad502e2ded5ba8ec (MD5)Made available in DSpace on 2014-04-22T18:55:05Z (GMT). No. of bitstreams: 1 M.E.O. Mamede.pdf: 226130 bytes, checksum: 141462b139805a28ad502e2ded5ba8ec (MD5) Previous issue date: 2011http://dx.doi.org/ 10.1039/C0AY00783Hreponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBAFood productsFood additivesQualitySensory perceptionAnimal productsBrazilAlimentos de origem animalAlimentos aditivosEvaluation of quality of Coalho cheese produced with endogenous Lactococcus sppBritish Food Journalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10000-01-01info:eu-repo/semantics/openAccessengORIGINALM.E.O. Mamede.pdfM.E.O. Mamede.pdfapplication/pdf226130https://repositorio.ufba.br/bitstream/ri/14859/1/M.E.O.%20Mamede.pdf141462b139805a28ad502e2ded5ba8ecMD51LICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/14859/2/license.txt0d4b811ef71182510d2015daa7c8a900MD52TEXTM.E.O. Mamede.pdf.txtM.E.O. 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dc.title.pt_BR.fl_str_mv Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
dc.title.alternative.pt_BR.fl_str_mv British Food Journal
title Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
spellingShingle Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
Mamede, Maria Eugênia de Oliveira
Food products
Food additives
Quality
Sensory perception
Animal products
Brazil
Alimentos de origem animal
Alimentos aditivos
title_short Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
title_full Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
title_fullStr Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
title_full_unstemmed Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
title_sort Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp
author Mamede, Maria Eugênia de Oliveira
author_facet Mamede, Maria Eugênia de Oliveira
Chaves, A. C. S. D.
Viana, A. C.
Teshima, E.
author_role author
author2 Chaves, A. C. S. D.
Viana, A. C.
Teshima, E.
author2_role author
author
author
dc.contributor.author.fl_str_mv Mamede, Maria Eugênia de Oliveira
Chaves, A. C. S. D.
Viana, A. C.
Teshima, E.
Mamede, Maria Eugênia de Oliveira
Chaves, A. C. S. D.
Viana, A. C.
Teshima, E.
dc.subject.por.fl_str_mv Food products
Food additives
Quality
Sensory perception
Animal products
Brazil
Alimentos de origem animal
Alimentos aditivos
topic Food products
Food additives
Quality
Sensory perception
Animal products
Brazil
Alimentos de origem animal
Alimentos aditivos
description Texto completo: acesso restrito. p. 680-692
publishDate 2011
dc.date.issued.fl_str_mv 2011
dc.date.accessioned.fl_str_mv 2014-04-22T18:55:05Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.ufba.br/ri/handle/ri/14859
dc.identifier.issn.none.fl_str_mv 0007-070X
dc.identifier.number.pt_BR.fl_str_mv v. 113, n. 3
identifier_str_mv 0007-070X
v. 113, n. 3
url http://repositorio.ufba.br/ri/handle/ri/14859
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv http://dx.doi.org/ 10.1039/C0AY00783H
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFBA
instname:Universidade Federal da Bahia (UFBA)
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