Publicação
Influência da acidificação na modificação das características do queijo produzido por coagulação enzimática. Contribuição para o desenvolvimento de novos produtos
| Resumo: | The aim of this study was the production of fresh goat cheese, with a soft, easy to spread paste, and slightly acidic flavor, using a production line established in dairy Flor de Cardo, S.A.. To be able to use this line, whose settings are programmed into enzymatic coagulation, and expecting to get a final product with characteristics as close to those for cheese obtained by acid coagulation, it was necessary to adjust the manufacturing process, eventually through induced acidification of the curd. This acidification would cause a decrease in pH, an increase in demineralization of the curd, and consequently a final product with desired textural and taste properties. To achieve this acidification, three different methods were tested: addition of a chemical acidifying agent (gluco-δ-lactone); addition of a direct vat set starter culture before coagulation, and incorporation of a pre-multiplied starter culture, at the same stage. Evaluations showed that the most appropriate methodology was the incorporation of a pre-multiplied starter culture, to promote the lowering of pH values below 5.5, during manufacture, and not during the retention period. Therefore we need a faster acidification, either by adjusting the proportion of inoculum, or by modifying the type of lactic starter used. |
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| Autores principais: | Martins, Ana Patrícia Perregil |
| Assunto: | fresh cheese goat cheese acid coagulation enzymatic coagulation curd demineralization |
| Ano: | 2012 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The aim of this study was the production of fresh goat cheese, with a soft, easy to spread paste, and slightly acidic flavor, using a production line established in dairy Flor de Cardo, S.A.. To be able to use this line, whose settings are programmed into enzymatic coagulation, and expecting to get a final product with characteristics as close to those for cheese obtained by acid coagulation, it was necessary to adjust the manufacturing process, eventually through induced acidification of the curd. This acidification would cause a decrease in pH, an increase in demineralization of the curd, and consequently a final product with desired textural and taste properties. To achieve this acidification, three different methods were tested: addition of a chemical acidifying agent (gluco-δ-lactone); addition of a direct vat set starter culture before coagulation, and incorporation of a pre-multiplied starter culture, at the same stage. Evaluations showed that the most appropriate methodology was the incorporation of a pre-multiplied starter culture, to promote the lowering of pH values below 5.5, during manufacture, and not during the retention period. Therefore we need a faster acidification, either by adjusting the proportion of inoculum, or by modifying the type of lactic starter used. |
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