Identidade, qualidade e rendimento do queijo minas frescal elaborado com leite instável não ácido

Abstract

The unstable non-acid milk characterized by the loss of casein stability, resulting in its precipitation in the alcohol test without, however, having an acidity above 18ºD. The objective of this work was to characterize the identity, quality, yield, and shelf life of the Minas Frescal cheese elaborated with UNAM. In the case of the identification of UNAM, the milk produced from Minas Frescal cheese. Two treatments used: one cheese production with UNAM milk and another with stable milk; the elaborations were processed separately observing good manufacturing practices. The cheeses produced at the Laticínio Escola of the State University of Goiás. After the processing of the cheeses, the yield was evaluated through the volume in liters of milk needed to prepare one kilo of cheese (L / kg) - industrial yield; it was also considered the division of the mass into grams of total cheese solids per liter of milk (g ST / L) - economic or adjusted yield. Two samples per batch taken 24 hours after fabrication, as well as on storage days 8, 15 and 22 at 5° C; with the purpose of performing the physical-chemical and microbiological analyzes. The physicochemical composition results, yield and recovery of milk components in the cheese evaluated statistically by variance analysis, regression, and the yield by means of the Student test at 5%. The Minas Frescal cheese produced with unstable non-acid milk showed moisture, fat and microbiological parameters according to the standard required by the legislation; but presented higher humidity and lower protein content when compared to Minas Frescal cheese produced with stable milk; which resulted in a lower economic or adjusted income. No effect of unstable non-acid milk of the shelf life observed. It concluded that unstable non-acid milk can be used for the production of Minas Frescal cheese.