2 research outputs found
Effect of calcium addition and pH on yield and texture of Minas cured cheese
Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness ofcheeses produced at the same pH of milk clotting in function of CaCl2 addition. There was no difference in the texture of Minascured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers
Effect of calcium addition and pH on yield and texture of Minas cured cheese Efeito da adição de cálcio e do pH sobre o rendimento e a textura de queijo-de-Minas curado
Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness ofcheeses produced at the same pH of milk clotting in function of CaCl2 addition. There was no difference in the texture of Minascured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.Avaliou-se o efeito de diferentes condições de pH 5,8 e 6,6 e da adição de cálcio 0, 150, 300ppm de CaCl2 - sobre o rendimento, a retenção de nutrientes nos coágulos produzidos e a textura de queijo-de-Minas curado. Foram analisados nos coágulos os rendimentos úmido e seco, o percentual e a retenção de proteína, de gordura e de cálcio. A textura dos queijos foi avaliada por testes instrumental e sensorial. Não foram observadas diferenças nos rendimentos úmido e seco, no conteúdo percentual e na retenção de proteína, gordura e cálcio nos coágulos produzidos em diferentes condições experimentais. A análise instrumental mostrou que a adição ou não de cálcio influenciou a textura dos queijos, independentemente do pH de coagulação do leite. O painel sensorial não diferiu quanto à dureza dos queijos produzidos em um mesmo valor de pH de coagulação do leite mediante a adição de CaCl2. Para os consumidores, não houve diferença na textura do queijo Minas curado em razão da adição de cálcio ao leite. Isto traz nova perspectiva na fabricação para os produtores de queijo