Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão

• Ano de defesa: 2010
• Autor(a) principal: Paula, Junio César Jacinto de
• Orientador(a): Carvalho, Antônio Fernandes de
• Banca de defesa: Abreu, Luiz Ronaldo de , Pires, Ana Clarissa dos Santos , Pinto, Maximiliano Soares
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Queijo; Minas frescal; Minas padrão; Inovação tecnológica; Dióxido de carbono
• Palavras-chave em Inglês: Cheese; Minas frescal; Minas padrão; Technological innovation; Carbon dioxide
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/434

The preacidification of cheese milk with CO2 can brings technological and economics benefits. Unlike other acids, great part of the carbonic acid formed by the CO2 solubilization is lost during the cheese-making and can easily be removed from the whey. The main objective of this work was to determine, on industrial scale, the technological effects of the preacidification of pasteurized milk with dissolved CO2 on Minas Frescal and Minas Padrão cheese-making. The experiments were carried out with two methods of incorporating CO2 into pasteurized cheese milk: CO2 injection, under pressure in the milk at 32 °C until to reach pH 6.30 and addition of 5 % of carbonated water to the cheese milk in the cheese vat, besides the control treatment (without CO2). This procedure was performed tree times. The cheese-making times, physicochemical properties, cheese yield, changes during the storage time, sensory acceptability and preference and microstructure were determined in both cheeses. Besides acidification of lactic starter culture used in Minas Padrão cheese and mechanical and rheological properties of Minas Frescal cheese were even determined. It was observed that Minas cheeses produced with milk preacidified with CO2 injection showed significant reductions in coagulation and total making times for both cheeses. The treatment with CO2 injection in the cheese milk reduced the pH (5,95) and the moisture content (60,18 %, m/v) of Minas Frescal cheese during the storage time due to their larger whey loss. The smallest percentage of protein content found in the whey of both cheeses treated with CO2 injection did not significantly affect the others cheese yield indices. This fact could be attributed to increased whey loss caused by the more compact and more porous microstructure found in both cheeses with CO2 injection. Due to the increased whey loss and more compact microstructure, the Minas Frescal cheese treated with CO2 injection showed higher firmness and brittleness in relation to the texture profile analysis. The firmness increased linearly over the storage time during 40 days varying form 18,65 N until 25,85 N. Even the solid (elastic) Behavior observed in relation to the rheologic analysis that varied from 37946,67 Pa until 85636,67 Pa. The treatments did not affect the lactic acid fermentation in Minas Padrão cheese and did not change the preference or the sensory acceptability that reach an average of seven points in the nine-point hedonic scale, being classified with the hedonic term "liked moderately". The microbiological counts over storage time were not affected by the treatments (p>0,05), except for the Staphylococcus aureus counts, which was undetectable, by the used technique, for Minas Frescal cheese treated with CO2 injection.