Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert

• Ano de defesa: 2007
• Autor(a) principal: Dias, Geruza
• Orientador(a): Furtado, Mauro Mansur
• Banca de defesa: Minim, Luis Antonio , Abreu, Luiz Ronaldo de , Rossi, Daise Aparecida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Queijo Camembert; Geotrichum candidum; Sabor amargo
• Palavras-chave em Inglês: Camembert-type cheese; Geotrichum candidum
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2826

In the technology of the Camembert-type cheese production, the Geotrichum candidum was used to improve this cheese flavor and aroma, and its chemic-physical characteristics were evaluated. Four treatments were accomplished: one control (C) without addition of Geotrichum candidum; and three (T1, T2, T3) at different Geotrichum candidum concentrations with three replicates for each treatment. At 1, 9, 17, 25, 33 and 41 days after production, the cheeses were evaluated for determination of the acidity, pH, total protein, soluble nitrogen at ph 4.6 (maturation extension), and soluble nitrogen in 12% TCA (maturation depth), moisture, fat and salt. After 30-day under maturation, the Camembert-type cheese with Geotrichum candidum did not differ (P>0.05) from the control in the chemic- physical analyses among the treatments, but differed (P<0.05) for the maturation type in all analyses. Besides, an evolution in the cheese pH occurred during 41-days maturation period. After that time, all average pH values are near 7.0, therefore showing a satisfactory proteolytic capacity in all treatments. A decrease in Aw (P<0.05) was observed throughout the cheese maturation period in all treatments. The maturation index and the proteolysis depth were increased with the time, for all treatments. The sensorial analysis showed no significant difference between the averages of the treatments 2 and 3, as remaining between I liked very much and I liked too much in the Hedonic scale. The treatment 3 reached a higher average (p<0.05) relative to either treatment one and the control, as showing the Geotrichum candidum to contribute for the acceptance of the cheese. The averages of the treatments 1, 2 and the control did not differ at 5% probability level, as remaining between I liked moderately and I liked very much . As the concentration of the Geotrichum candidum increased, the provers´ acceptance average also increased, as varying from I liked moderately to I liked too much in the Hedonic scale. According to the data, the following conclusions were drawn: the use of the Geotrichum candidum in production of the Camembert-type cheese is one more alternative for dairy industries; and further study of the compounds produced by this microorganism during maturation of the cheese is necessary to facilitate the innovation and improvement of this product.