Influência da transglutaminase no rendimento de queijo de coalho
The rennet cheese is a characteristic product of the Brazilian northeast, being used as table cheese, acting directly in the local economy. In other regions of Brazil, the product has been spreading and being consumed as a barbecue skewer. This cheese is basically made with milk, rennet and salt, bu...
| Autor principal: | Silvestro, Ana Caroline |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/24289 |
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| Resumo: |
The rennet cheese is a characteristic product of the Brazilian northeast, being used as table cheese, acting directly in the local economy. In other regions of Brazil, the product has been spreading and being consumed as a barbecue skewer. This cheese is basically made with milk, rennet and salt, but according to the current legislation it may or may not contain added spices and / or additives. The objective of the present work was to evaluate the influence of the microbial transglutaminase enzyme on the physico-chemical properties and yield of rennet cheese. For the production of rennet cheese, pasteurized milk, coagulant, calcium chloride, salt and microbial transglutaminase enzyme were used in the concentration of 0.2% in relation to the milk, which was incubated for 20 minutes at a temperature of 40 ° C. The cheeses prepared with and without enzyme were compared by means of yield, physical-chemical analyzes. The milk presented 3.63% of lipid content, density equal to 1.030 g / cm³, total acidity of 0.18 g of lactic acid per 100 mL, total dry extract of 12.08 g and the protein content of 3.55 g. The yield with addition of the enzyme increased by 15 and 9.17% over those traditionally elaborated. Traditionally, the cheeses were classified as soft or soft dough because they presented 50.92 and 50.60% moisture and the lipid contents of 19.17 and 18.67% classified them as lean cheeses. Cheeses prepared with addition of microbial transglutaminase were classified as soft or soft cheeses because they had a moisture content of 54.92 and 57.30%, and the lipid contents of 15.33 and 16.50% classified them as lean cheeses.Those that elaborated the high luminosity to the near highest point and the cheeses with the addition of the enzyme the intensity of the yellow energy (10,92 and 10,61) were more important than those elaborated traditionally (12,14 and 12,33) due to lipid content. |
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