AVALIAÇÃO DO RENDIMENTO E MATURAÇÃO DE QUEIJOS PECORINO PRODUZIDOS COM LEITE DE VACA E LIPASES DE CABRITO E CORDEIRO
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Data
2008-02-07
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Universidade Federal de Goiás
Resumo
This study aimed to assess: the manufacture of Pecorino cheese from cow's milk, income
from manufacturing of cheeses, lipolysis and proteolysis during the maturation, preference
and acceptance of cheeses and characterize the Pecorino cheese, milk, cow, after 45 days of
maturation. Pecorino cheeses were produced by three treatments: no lipase, with lipase of kid
and with lipase of kid and lamb. It was examined the income of manufacturing in L/ kg, the
coefficient GL, L / kg adjusted and the figures the transfer of components of milk to the
cheese. It was found that the addition of lipase didn t influence in income. The income from
the manufacture of Pecorino cheese found was 8.05 L / kg, 8.22 L / kg adjusted, 61.25 gST /
L e 76.34%, 93.00% and 50.57%, the figures for transfer of protein, fat and total dry extract,
respectively. It was found that the humidity decreased and dry extract increased, the pH
increased at the start and then had a slight decline, the salt content in moisture, nitrogen
soluble at pH 4.6, the non-protein nitrogen in the rates of extension and depth of maturity
increased over the 45 days of maturity. Adding the milk lipases influenced the increase in the
rate of acid free fatty acids in Pecorino cheese. At the fortieth fifth day of maturation there
was significant difference between the rates of acidity of the AGL Pecorino cheeses of all
treatments. The index of acidity of AGL of Pecorino cheese containing lipase of kid and lamb
was higher than that of Pecorino cheese containing lipase of kid, which in turn was higher
than the rate of acidity of AGL of Pecorino cheese without lipase. The cheeses with 45 days
of ripening, presented the following composition: 33.41% of moisture, 66.59% of total dry
extract, 33.26% of dry extract defatted, 25.51% of protein, 33.33 % of fat, 50.05% of fat in
the dry extract, 2.20% of sodium chloride, 6.17% of salt in moisture, pH 5.49, the water
activity of 0.850. The preference and acceptance of the cheeses were evaluated at the 45 days
of maturity. Cheese without lipase and added lipase of kid were more preferred (p <0.05) by
the judges in relation to the cheese added of lipase of kid and lamb. The addition of lipase
from kid and lamb in the milk interfered (p <0.05) in the acceptance and preference of
Pecorino cheese from cow's milk, with 45 days of ripening, making it with strong flavor. The
Pecorino cheese without lipase was more accepted (p <0.05) than the other two treatments
containing lipase, but the Pecorino cheese of all treatments were well accepted.
Descrição
Citação
URZEDO, Ana Carolina Borges de. EVALUATION OF YIELD AND MATURITY OF
Pecorino PRODUCED WITH MILK COW
And lipase kids and lambs. 2008. 70 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2008.