Abstract
O objetivo foi criar alternativa aos laticínios na produção de versão do queijo Minas artesanal, com leite pasteurizado e culturas lácteas industriais. Como referência, foi identificada uma queijaria artesanal, além de uma unidade industrial, ambas na região Campo das Vertentes. Os queijos produzidos nas duas tecnologias foram maturados por 60 dias, sendo que ambos não apresentaram diferenças quanto ao perfil de textura. Contagens de coliformes (30 °C e 45 °C), Staphylococcus aureus, Listeria spp. e Salmonella spp., aos 2 e 60 dias, apresentaram-se abaixo dos limites da legislação, em ambos tratamentos. Aspectos físico-químicos como teores de cloreto de sódio, umidade e cinzas não diferiram entre tecnologias, e atividade de água, gordura, pH, proteína total, e índices de proteólise apresentaram-se diferentes em períodos pontuais entre queijos. Atributos sensoriais como textura, gosto salgado e odor não diferiram entre tratamentos, já aspecto global, foi mais bem avaliado nos queijos artesanais aos 40 dias. Consistência, aroma e sabor obtiveram notas mais altas no fim da maturação, e, cor interna e sabor residual, foram mais bem avaliados após 20 dias nos artesanais. A intenção de compra e aceitação foram as mesmas. A tecnologia desenvolvida é alternativa possível para produção em laticínios do queijo Minas artesanal do Campo das Vertentes.
Highlights
There is a great variety of cheese that reflects the Brazilian culture
Aroma is a characteristic that accentuates with time due to the proteolysis and lipolysis rates, the results indicated certain stability in the artisanal cheese from 40 to 60 days of ripening, which was observed from the beginning for the industrial cheeses
The manufacturing technology of the artisanal and industrial Minas cheese of the micro-region of Campo das Vertentes did not alter the physicochemical characteristics of cheese, including aw, pH, sodium chloride, moisture, and ash levels
Summary
There is a great variety of cheese that reflects the Brazilian culture. The cheese manufacture in the state of Minas Gerais stands out in the national scenario, and a large part is artisanal production, using raw milk collected on the property itself, in small family farms (MINAS GERAIS, 2012).Minas Gerais is the Brazilian state that produces the most milk, on average, 9.5 billion liters in 2015, from small and medium-sized properties, of which 6.1 billion are processed into cheese every year (IBGE, 2017). the micro-region Campo das Vertentes is historically a cheese producer, there are few studies in the area, without studies on the manufacture of artisanal cheese at an industrial level, which may be extremely important for the dairy industry. There is a great variety of cheese that reflects the Brazilian culture. Minas Gerais is the Brazilian state that produces the most milk, on average, 9.5 billion liters in 2015, from small and medium-sized properties, of which 6.1 billion are processed into cheese every year (IBGE, 2017). The microregion Campos das Vertentes occupies an area of about 6,254 km encompassing 15 municipalities (EMATER, 2017), and has a great demand for the production of artisanal Minas cheese in an industrial scale, as occurring in European countries like Portugal, Italy, and France. This study aimed to evaluate an alternative to produce cheese with the characteristics similar to the products found in the local market of the micro-region Campo das Vertentes, with greater food safety, using pasteurized milk and industrial dairy cultures
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