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- Title
ASPECTOS FÍSICO-QUÍMICOS DE QUEIJO DE COALHO FABRICADO COM O USO DE ÁCIDO LÁTICO.
- Authors
Machado, Gisela de Magalhães; Costa, Renata Golin Bueno; Costa Junior, Luiz Carlos Gonçalves; Sobral, Denise; Taveira, Lia Barbosa; de Souza, Bruno Moreira
- Abstract
The "Coalho" type cheese is the most traditional and one of the most manufactured cheese in northeastern Brazil, but its consumption has increased in other parts of the country. The main objective of this study was to propose a technology to produce "Coalho" type cheese by direct acidification obtaining a cheese with similar characteristics to the traditional cheese, but with better pH control. The experiment evaluated three technologies for "Coalho" type cheese production: 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 by proteolysis, pH, and melting capacity in six days of refrigerated storage - 3, 8, 15, 30, 60 and 90. It was concluded that the "Coalho" type cheese made with lactic acid has lower proteolysis (in both length and depth) and lower pH than the other treatments, but did not differ in its melting capacity.
- Subjects
BRAZIL; LACTIC acid; ACIDIFICATION; CHEESE; PROTEOLYSIS; PROTEIN metabolism
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 3, p421
- ISSN
0103-4235
- Publication type
Article