Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures
DOI:
https://doi.org/10.14295/2238-6416.v74i3.740Keywords:
ripening, texture profile, Brazilian cheese, raw milk, microbiology.Abstract
The study aimed to evaluate an alternative for the manufacture of artisanal Minas cheese, using pasteurized milk and industrial dairy cultures. The cheeses were ripened for 60 days, and both presented no differences in texture profile. The enumeration of coliforms (30 °C and 45 °C), Staphylococcus aureus, Listeria spp., and Salmonella spp. were below the limits of the legislation, for both treatments. The physicochemical characteristics, including sodium chloride, moisture, and ash levels did not differ between the treatments, while significant differences were observed for water activity, fat, pH, protein, and proteolysis indexes of the cheeses, throughout the ripening period. The sensory attributes such as texture, salty taste, and odor did not differ between treatments; however, the overall impression was better evaluated in the artisan cheeses at 40 days. Higher acceptance scores were observed for the attributes consistency, aroma, and flavor at the end of ripening, while the aftertaste was observed in artisanal cheeses after 20 days of ripening. The acceptance test was similar for both cheeses. The technology evaluated in this study may be an effective alternative for the manufacture of artisanal Minas cheese from Campo das Vertentes.
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