Salvador Massaguer Roig

Avaliação da proteólise e do derretimento do queijo prato obtido por ultrafiltração

Prato cheese is the second most consumed cheese in Brazil. Milk ultrafiltration (UF) is one of the processing alternatives for cheese manufacture which is receiving increased interest of the dairy sector, however, a lower rate of maturation in semi-hard cheeses made by UF has been reported. On this study were realized three processing experiments with three treatments each, respectively: with non concentrated milk (Trat. 1) and with milk concentrated by UF up to volumetric concentration ratios (RCV) of 2.5:1 and 3.7:1 (Trat. 2 and Trat. 3, respectively). The cheeses were manufactured by the traditional process with enzymatic coagulation (calf rennet Bela Vista® - 90% quimosin) forty minutes/35oC), cut size one, partial remotion of 20% of whey and direct cooking by addition of water at 80oC, molding, pressing and ripening at 7oC. The three treatmens were compared among them with respect to composition, melting and proteolysis. With respect to composition, cheeses made by UF presented larger acidity, moisture and total protein and lower fat content. It was observed on treatment 3 a larger melting capacity and more intense proteolysis, as also their increase with respect to time.

Avaliação sensorial de queijo prato obtido por modificações do processo tradicional de fabricação

Os efeitos de cinco diferentes metodologias para processamento de queijo prato foram avaliados sensorialmente. foram estudados os seguintes tratamentos (T) de elaboracao de queijos: T1 - (padrao) sem o uso de leite concentrado por ultrafiltracao (lCUf); T2 - com uso de lCUf sem pre-fermentacao; T3 - com uso de lCUf e pre-fermentacao de 10% do mesmo; T4 - com uso de lCUf e pre-fermentacao de 20% do mesmo e T5 - com uso de lCUf, pre-fermentacao de 20% do mesmo e o unico com aquecimento indireto da massa. Segundo o teste de Analise Descritiva Quantitativa, os tratamentos diferiram significativamente entre si com relacao a aparencia, sabor e textura. Os queijos T3, T4 e T5 apresentaram cor amarelada mais forte e maior uniformidade na aparencia e foram considerados os queijos mais duros. O queijo T1 foi considerado o mais acido e salgado. Os queijos T4 e T5 tiveram menor derretimento. no teste de aceitacao, os queijos apresentaram a seguinte ordem de preferencia: T3=T4=T5>T1>T2.

Proteolysis of prato type cheese produced using ultrafiltration

The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 - without ultrafiltration (standard); T2, T3, T4 and T5 - using milk concentrated by ultrafiltration (UFCM) and respectively: T2 - without pre-fermentation of the UFCM; T3 - pre-fermentation of 10% of the UFCM; T4 - pre-fermentation of 20% of the UFCM, and T5 - pre-fermentation of 20% of the UFCM plus indirect heating. Treatments affected the EPI and DPI of the cheeses (T1 lower values for EPI and DPI and T4 higher values for EPI and DPI). The time influenced the extent and depth of proteolysis indexes.

Avaliação do rendimento do queijo tipo prato obtido por modificações no processo tradicional de fabricação

The objective of this research was to study the effect of the following modifications on the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (LCUF) up to a VCF=4:1; partial LCUF pre-fermentation; indirect curd cooking; on yield-(R), adjusted yield (RAJ) and fat (RGq) and protein (RPq) recovery on cheese, and comparison of the results with a standard cheese. Three processings with five treatments each were realized, respectively: treatment 1-(T1), without ultrafiltration; Treatment 2-(T2), ultrafiltration without LCUF pre-fermentation; Treatment 3-(T3), 10% LCUF pre-fermentation; Treatment 4-(T4), 20% LCUF pre-fermentation and direct curd heating; Treatment 5-(T5), 20% LCUF pre-fermentation and the only one indirect curd heating. It was realized composition, yield, and component recovery for all five treatments, and the results statistically evaluated. Treatments T2, T3, T4, and T5 presented lower values for R, RAJ and RGq, however, the pre-fermentation with indirect curd cooking presented a tendency of better values for RGq and RAJ. Lower yields and RGs possibly resulted from the fibrous structure presented by these curds as well as due to the difficulty on cutting and handling them.

Composição, proteólise, capacidade de derretimento e formação de "blisters" do queijo mussarela obtido pelos métodos tradicional e de ultrafiltração: composition, proteolysis, melting capacity and blisters formation

The objective of this research was to compare the composition, proteolysis, melting capacity and blisters formation in Mozzarella cheese manufactured with milk retentate (MR) of a volumetric concentration factor (FCV) of 2.34:1, with a standard Mozzarella cheese (MP) manufactured with non ultrafiltrated milk. It was realized one production assay with 3 batches of MRs and one of MP. It was evaluated the milk, retentate, whey, stretching water and cheeses composition and the proteolysis, melting capacity and the blisters formation on cheeses with 7, 15, 30 and 60 days of refrigerates storage. MRs presented larger pH, ash and total protein contents and lower titratable acidity and fat, fat on dry matter and salt contents when compared to MP. Along the storage time the MRs presented lower proteolysis and melting capacity in all the analyzed dates. The pizza area percentage covered by blisters and their average diameters were larger for the MP during the first storage month and thereafter both kinds of cheese presented similar behavior for these two parameters.

Production of Brasilian Imitation Cheese with a Partially Hidrogenated Vegetable Fat

Brasilian fresh cheese (minas type) were prepared from skimmed milk to which partially hydrogenated vegetable fat or milk fat was added.