Coalho Cheese Research Articles

Use of coalho cheese whey in the fermented dairy drink elaboration

In Brazil, dairy is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, dairy are considered an alternative to the use of cheese whey. The main objective of this work was to elaborate, in industrial scale, and evaluate the quality and stability of a cheese whey based dairy drink, developed from Coalho Cheese whey. Physical-chemical, microbiological and sensory analyses were carried out during 28 days of cold storage at 5oC ± 1oC. The results showed that the developed is conform to the term fermented dairy drink defined by the Technical Rules of Identity and Quality of Dairy Beverages in relation to protein and lactic bacteria counts. The physical-chemical composition is in accordance with the legislation that establishes the minimum protein content of 1.7% m/ m. However, to obtain the recommended fat content, which is at least 2.0% m/m the mixture should be standardize prior to the fermentation step. The results also indicate that the product has microbiological stability and can be stored for at least 28 days under refrigeration at 5 oC. The showed good sensory acceptability getting between the hedonic terms: liked moderately and I really enjoyed, throughout the study period. It can be concluded that technology is a potential way to use the cheese whey from the Coalho Cheese, manufacturing a nutritional product, highly acceptable and with low cost.

Use of coalho cheese whey in the pasteurized dairy drink elaboration

In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, pasteurized dairy drink 1 Doutor em Ciencia e Tecnologia de Alimentos (UFV). Pesquisador e Professor da EPAMIG/ILCT. Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. E-mail: junio@epamig.br. 2 Biomedico (UNIPAC). Campus VI Juiz de Fora. Av. Juiz de Fora, 1100, Granjas Betania. CEP 36047-362. Juiz de Fora, MG, Brasil. E-mail: felipealvesdealmeida@yahoo.com.br. 3 Doutor em Ciencia e Tecnologia de Alimentos (UFV). Pesquisador e Professor da UFMG. Montes Claros, MG, Brasil. E-mail: maxonze@yahoo.com.br. 4 Doutoranda em Ciencia e Tecnologia de Alimentos (UFV). Pesquisadora e Professora da EPAMIG/ILCT. Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. E-mail: Vanessa.teodoro@epamig.br. 5 Doutora em Ciencia dos Alimentos (UFLA). Pesquisadora e Professora da EPAMIG/ILCT. Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. E-mail: renata.costa@epamig.br. * Autor para correspondencia: EPAMIG/ILCT Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. CEP: 36045-560 E-mail: junio@epamig.br. Recebido / Received: 22/12/2011 Aprovado / Approved: 07/05/2012 Pag. 14 Rev. Inst. Latic. “Cândido Tostes”, Jul/Ago, no 387, 67: 13-20, 2012

Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp.

PurposeThe objective of this study is to evaluate the quality of Coalho cheese produced using two different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese in Bahia, Brazil.Design/methodology/approachThree different batches of cheeses were produced using lactic acid Lactococcus spp. strains named “LA‐02”, “RE‐02” and “Blend” (LA‐02 plus RE‐02). To study the quality of these products the paper uses quantitative descriptive analysis (QDA), a test of acceptability and an analysis of physical‐chemical parameters.FindingsFor the flavor attribute, the highest acceptabilities were for LA‐02 (7.38) and Blend (6.92). The panelists found that 13 attributes were important to describe Coalho cheese. The Blend cheese was characterized by its yellow color, hardness, consistency, chewiness, typical Coalho cheese aroma and flavor. The LA‐02 cheese was characterized by its acid flavor, homogeneity and softness. All the samples analyzed showed values of moisture and fat that were in line with Brazilian legislation.Practical implicationsCoalho cheese is a typical Brazilian artisanal cheese that is normally produced with raw milk, even though legislation does not allow this. Pasteurization of the milk used to produce cheeses guarantees the microbiological safety of the product and, in this case, the cheese needs the addition of lactic acid bacteria in order to improve the sensorial quality and to give typical characteristics.Originality/valueCoalho cheese, as produced in the artisanal form, is widely appreciated for its sensorial characteristics. The Coalho cheese proposed in this research retains the typical sensory characteristics by using different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese but according to the specification of good manufacturing practices (GMP).

Inhibitory effect of the essential oil from Eugenia caryophyllata Thumb leaves on coalho cheese contaminating microorganisms

Coalho cheese (a firm but very lightweight cheese produced in Brazil) is widely produced and consumed in the Brazilian Northeast and its production has been mainly related to small farmers. This food has been frequently characterized as having high microbial load posing a risk for the health of consumers. This study aimed to indentify the chemical compounds of the essential oil from Eugenia caryophyllata leaves; to evaluate the inhibitory effect of the oil against coalho cheese contaminating microorganisms; and to assess its efficacy in inhibiting the autochthonous microflora of the cheese during refrigerated storage. Eugenol (74%) was found to be the most prevalent compound in the essential oil. Minimum Inhibitory Concentration (MIC) and Minimum Cidal Concentration (MCC) in laboratorial broth were in the range of 2.5-5 and 5-20 µg.mL-1, respectively. Vaccum packed coalho cheese added with 5, 10, and 20 µg.g-1 of oil showed a lower growth rate (like-static effect) against mesophilic bacteria during the time intervals evaluated. On the other hand, 2.5-10 µg.g-1 of oil provided a prominent decrease toward fungi count in cheese samples during storage. These results reveal the interesting antimicrobial property of the essential oil from E. caryophyllata leaves against a range of coalho cheese-related microorganisms in laboratorial media and in food matrix.

Qualidade de leites fermentados funcionais elaborados a partir de bactérias ácido-lácticas isoladas de queijo de coalho

Leites fermentados foram elaborados a partir de bactérias ácido-lácticas com propriedades funcionais, isoladas de queijo de coalho com e sem a adição de concentrado proteico de soro (CPS). Características físico-químicas, microbiológicas e sensoriais dos produtos elaborados foram analisadas durante 40 dias de estocagem sob refrigeração a 8-10ºC. Todos os leites fermentados elaborados, independentemente da adição de CPS e da cultura utilizada, apresentaram contagens adequadas de bactérias (>10(8)UFC/mL) durante todo o período de avaliação, o que garantiria seu possível potencial funcional. Leites fermentados por Lactobacillus acidophilus apresentaram melhor aceitação (P<0,05) pelos provadores aos 10 dias de estocagem; enquanto, aos 40 dias, o leite fermentado por Weissella confusa sem CPS resultou em pior aceitação (P<0,05). A associação de Lactobacillus acidophilus e Weissella confusa ou somente Lactobacillus acidophilus, independentemente da adição de CPS, seriam recomendados para elaboração industrial de novos leites fermentados potencialmente funcionais a partir de culturas lácticas brasileiras.

Influência dos procedimentos de fabricação nas características físico-químicas, sensoriais e microbiológicas de queijo de coalho

Neste estudo foi avaliada a influência dos procedimentos de fabricação nas características físico-químicas, sensoriais e microbiológicas do queijo de coalho preparado com leite cru e leite pasteurizado, em laticínios do sertão de Alagoas. A produção do queijo foi acompanhada in loco em três laticínios, onde foram elaborados os fluxogramas e coletadas as amostras para realização de análises microbiológicas (coliformes a 35°C, coliformes termotolerantes, bolores e leveduras, Escherichia coli, Listeria monocytogenes, Staphylococcus coagulase positiva e Salmonella spp.), físico-químicas (pH, acidez, gordura, cinzas, umidade, proteína total e cloretos) e sensoriais (aparência, odor, textura/sensação na boca e sabor). As análises sensoriais indicaramdiscrepâncias entre as amostras dos três laticínios, provavelmente pelo uso de distintos procedimentos de processamento principalmente nas etapas de salga, pasteurização e aquecimento da massa. As análises físico-químicas indicaram serem os queijos do tipo semi-gordo a gordo e de média a alta umidade. As condições higiênico-sanitárias do produto final foram consideradas insatisfatórias em função da contagem de E. coli e Staphylococcus coagulase positiva, apesar da ausência de Salmonella spp. e L. monocytogenes. Os dados sugerem a necessidade de padronização no processo de fabricação do queijo coalho e implantação de programas de melhoria da qualidade e segurança de alimentos.

AVALIAÇÃO DA QUALIDADE DO QUEIJO “COALHO” ARTESANAL FABRICADO EM JUCATI - PE

This work was performed in order to evaluate the hygienical-sanitary and physical-chemical features of homemade production of coalho cheese in small units of production cheese in small units of production in Jucati (PE) and the orientation to the breeders regarding the    importance of   hygiene to obtain the quality mark. The collects were performed monthly during six months on properties. We analyzed samples of milk, cheese and utensils used in different stages of the production line. it was the inadequate thermic treatment and hygienic procedures of the utensils. Keeping track of the production, orienting the breeders and analysing the products to determine the aggravating factors of contamination are extremely important to guarantee the quality of the product.

Perfil de contaminação por Staphylococcus e suas enterotoxinas e monitorização das condições de higiene em uma linha de produção de queijo de coalho

Avaliou-se o perfil de contaminação por Staphylococcus e suas enterotoxinas e monitorou-se as condições de higiene em uma linha de produção de queijo de coalho por meio da técnica de bioluminescência (ATP). A população de Staphylococcus sp. variou de <1UFC mL-1, no leite pasteurizado a 1,5 x 10(7)UFC mL-1 no leite cru, enquanto que a de Staphylococcus coagulase-positiva oscilou entre <1UFC mL-1 no leite pasteurizado e 5,0 x 10(6)UFC mL-1 no leite cru. Staphylococcus coagulase-positiva foi detectada em 100% (25/25) das amostras de leite cru e em 8% (2/25) das amostras de queijos. Foram identificadas 12 espécies de Staphylococcus entre os 68 isolados selecionados, sendo nove coagulase negativa e três coagulase-positiva. No leite cru observou-se alta freqüência de Staphylococcus coagulase positiva, principalmente S. aureus, enquanto que em leite pasteurizado, coalhada e queijo verificou-se alta freqüência de Staphylococcus coagulase negativa e baixa freqüência de Staphylococcus coagulase-positiva. A presença de enterotoxina estafilocócica foi constatada em 20% das amostras de leite cru e, conseqüentemente, também foi detectada no leite pasteurizado, na coalhada e no queijo produzido. A dosagem de ATP permitiu avaliar o estado de higienização das superfícies, o qual foi considerado: adequado em 62,1% (36/95), "estado de alerta" em 23,2% (22/95) e inadequado em 14,7% (14/95) das superfícies. A detecção de espécies de Staphylococcus com potencial enterotoxigênico e a presença de enterotoxinas revelam a disseminação da contaminação na linha de produção do queijo de coalho provavelmente devido a falhas na aplicação das Boas Práticas de Fabricação desde a obtenção da matéria-prima até a produção final do queijo.

Perfil de resistência antimicrobiana de cepas de Staphylococcus sp. isoladas de queijo tipo coalho

The antimicrobial resistance profile of 45 Staphylococcus strains isolated from 10 samples of Brazilian type coalho cheese was evaluated against eight antibiotics used either in human or in veterinarian medicine. The tested antibiotics decreasing resistance degree was: penicillin (100.0%), tetracycline (91.0%), vancomycin (75.5%), gentamicin (71.1%), oxacillin (66.7%), erythromycin (60.0%), cephalothin (48.9%) and sulphazothrin (26.7%). The high frequency of Staphylococcus strains presenting resistance to the tested antibiotics, emphasizes the importance of the control of the abusive use of antibiotics by medical and veterinarian subjects.