Production and characterization of ricotta cheese treated with lactase

• Autor(a) principal: Albuquerque, Alessandra Cristina Moraes
• Data de Publicação: 2022
• Outros Autores: Silvério , Michelline Lins, Bezerra, Vilma Sobral, Correia, Juliana Mendes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/30300
• topic: Lácteos sin lactosa; Intolerancia a la lactosa; Lactasa; Ricotta; Enseñanza en salud.; Laticínio sem lactose; Intolerância à lactose; Lactase; Ricota; Ensino em saúde.; Lactose-free dairy; Lactose intolerance; Lactase; Ricotta; Health teaching.

Excessive consumption of milk of animal origin can lead to the emergence of lactose intolerance, due to the reduction or interruption in the production of the lactase enzyme. To serve this group of consumers, the food industry has sold some lactose-free dairy products, however, in addition to being insufficient, they have unattractive flavors. In this way, the present study proposed to develop a dairy without lactose, keeping the nutritional, organoleptic, physicochemical and microbiological aspects attractive to the consumer with lactose intolerance. To carry out the study, two ricotta cheeses were prepared (A1 - with lactose and A2 - without lactose, treated with lactase). The physical and chemical aspects were obtained according to the methodology proposed by Normative Instruction 68 (IN 68/2006), Normative Instruction 62 (IN 62/2003) and Ordinance nº 146, of 03/07/1996, of the Ministry of Agriculture, Livestock and Supply (MAPA). The analysis of reducing carbohydrates in lactose was performed according to the Lane-Eynon titration method. The microbiological analysis, appearance, consistency, color, odor, flavor, sodium chloride, total fat, fat in the dry extract and moisture were presented in accordance with Normative Instruction 68 (IN 68/2006), Normative Instruction 62 (IN 62/2003) and Ordinance nº 146, of 03/07/1996. In conclusion, ricotta cheese treated with lactase and produced in an artisanal way does not differ from commercialized ricotta cheese in terms of appearance, however, it is tastier and when prepared following good handling practices, it does not present a risk to health, making it an option for people who are lactose intolerant.