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Maximização da Eficiência da Aplicação do Penicillium Camemberti em Queijo de Cabra
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Em um mercado competitivo e consumidores cada vez mais exigentes, o queijo de cabra
se destaca como uma alternativa devida os seus valores nutricionais. Neste trabalho foi estu-
dado três diferentes técnicas de aplicação do
Penicillium camemberti no queijo de cabra e
maximizar a sua eficiência no processo de produção: Pm (
Penicillium colocado só no leite),
Pms (
Penicillium colocado no leite e na superfície), Ps (
Penicillium colocado só na superfície),
e C (controlo negativo, amostra sem
Penicillium). O estudo integrou a monitorização das ca-
racterísticas físico-químicos do queijo ao longo da cura: pH, acidez titulável, humidade, gor-
dura, azoto, proteína, azoto solúvel em água, azoto não proteico, coeficiente de maturação,
textura, ácidos orgânicos, lactose e outros açucares ao fim de 0, 4, 7, 10, 12, 14 e 16 dias de
cura.
O processo de maturação foi controlado com uma temperatura de 10 ˚C - 12 ˚C, e com
percentagem de humidade de 90-95%. Os queijos Pms e Pm foram submetidos a avaliação
sensorial onde se avaliaram atributos sensoriais como a aspeto, cor, cheiro, textura e sabor. Ao
longo da cura dos queijos observou-se uma redução da Lactose, diferente do pH e do teor de
gordura (%G) que se observou um aumento ao longo da cura, enquanto que para a percenta-
gem de humidade e percentagem de acidez titulável registou-se uma redução nos resultados
de todos os queijos ao longo da cura. Com a redução da %H, observou-se um aumento nos
resultados da percentagem de proteína bruta (PB) em todos os queijos ao longo da cura. Os
resultados médios da percentagem de proteína demostram não haver diferenças significativas
entre os queijos Pm e Pms, (Pm-7=11,45%; Pm-16=15,60%) e (Pms-7=10,72%; Pms-
16=15,31%). Em relação aos valores médios da percentagem de coeficiente de maturação
(CM), como esperado, observou-se um aumento de todos os queijos (Pm, Pms, Pm e C) ao
longo da cura. Quanto aos valores da dureza não se observou diferenças significativas dos
queijos Pm e Pms, (Pm-7=0,76 N; Pm-16=3,53 N) e (Pms-7=0,63 N; Pms-16=3,48 N). Relativa-
mente aos resultados da análise sensorial, as amostras Pm tiveram melhor aceitação nos pa-
râmetros sensórias de sabor, textura e cheiro, enquanto que as amostras Pms tiveram melhor
aceitação nos parâmetros sensórias de Aspeto e cor. Pelos resultados obtidos dos parâmetros físico-químicos e análise sensorial, foi possível
concluir que o Pm e Pms tiveram características semelhantes nos diferentes dias de cura. De
igual modo a pulverização dos queijos pouco afeta as características físico-químicas do produto final, verificou-se ainda que a pulverização tende a melhorar o aspeto geral do produto final com uma uniformização da presença dos bolores brancos e o uso do P. camemberti revelou-se essencial pelo seu efeito protetor impedindo o desenvolvimento de bolores indesejáveis.
In a competitive market and increasingly demanding consumers, goat cheese stands out as an alternative due to its nutritional values. In this work, three different techniques for apply- ing Penicillium camemberti to goat cheese and maximizing its efficiency in the production process were studied: Pm ( Penicillium placed only in the milk), Pms ( Penicillium placed in the milk and on the surface), Ps ( Penicillium placed only on the surface), and C (negative control, sample without Penicillium). The study integrated the monitoring of the physic-chemical char- acteristics of the cheese throughout ripening: pH, titratable acidity, moisture, fat, nitrogen, pro- tein, water-soluble nitrogen, non-protein nitrogen, maturation coefficient, texture, acids or- ganic, lactose and other sugars after 0, 4, 7, 10, 12, 14 and 16 days of curing. The maturation process was controlled with a temperature of 10 ˚C - 12 ˚C, and a humid- ity percentage of 90-95%. Pms and Pm cheeses were subjected to sensory evaluation where sensory attributes such as appearance, color, smell, texture and flavor were evaluated. Throughout the curing of the cheeses, a reduction in Lactose was observed, different from the pH and fat content (%G), which increased throughout the curing, while for the percentage of moisture and percentage of titratable acidity, there was a reduction in the results of all cheeses throughout ripening. With the reduction in %H, an increase in crude protein (CP) percentage results was observed in all cheeses throughout ripening. The average results of the protein percentage show that there are no significant differences between Pm and Pms cheeses, (Pm- 7=11.45%; Pm-16=15.60%) and (Pms-7=10.72%; Pms -16=15.31%). In relation to the average values of the percentage of maturation coefficient (CM), as expected, an increase was observed for all cheeses (Pm, Pms, Pm and C) throughout ripening. Regarding hardness values, no sig- nificant differences were observed between Pm and Pms cheeses, (Pm-7=0.76 N; Pm-16=3.53 N) and (Pms-7=0.63 N; Pms-16= 3.48 N). Regarding the results of the sensory analysis, the Pm samples had better acceptance in the sensory parameters of taste, texture and smell, while the Pms samples had better acceptance in the sensory parameters of appearance and color. Based on the results obtained from the physicochemical parameters and sensory analy- sis, it was possible to conclude that Pm and Pms had similar characteristics on the different curing days. Likewise, the spraying of cheeses has little effect on the physical-chemical charac- teristics of the final product, it was also found that spraying tends to improve the general ap- pearance of the final product with a uniformity in the presence of white molds and the use ofP. camemberti revealed It is essential for its protective effect, preventing the development of undesirable molds.
In a competitive market and increasingly demanding consumers, goat cheese stands out as an alternative due to its nutritional values. In this work, three different techniques for apply- ing Penicillium camemberti to goat cheese and maximizing its efficiency in the production process were studied: Pm ( Penicillium placed only in the milk), Pms ( Penicillium placed in the milk and on the surface), Ps ( Penicillium placed only on the surface), and C (negative control, sample without Penicillium). The study integrated the monitoring of the physic-chemical char- acteristics of the cheese throughout ripening: pH, titratable acidity, moisture, fat, nitrogen, pro- tein, water-soluble nitrogen, non-protein nitrogen, maturation coefficient, texture, acids or- ganic, lactose and other sugars after 0, 4, 7, 10, 12, 14 and 16 days of curing. The maturation process was controlled with a temperature of 10 ˚C - 12 ˚C, and a humid- ity percentage of 90-95%. Pms and Pm cheeses were subjected to sensory evaluation where sensory attributes such as appearance, color, smell, texture and flavor were evaluated. Throughout the curing of the cheeses, a reduction in Lactose was observed, different from the pH and fat content (%G), which increased throughout the curing, while for the percentage of moisture and percentage of titratable acidity, there was a reduction in the results of all cheeses throughout ripening. With the reduction in %H, an increase in crude protein (CP) percentage results was observed in all cheeses throughout ripening. The average results of the protein percentage show that there are no significant differences between Pm and Pms cheeses, (Pm- 7=11.45%; Pm-16=15.60%) and (Pms-7=10.72%; Pms -16=15.31%). In relation to the average values of the percentage of maturation coefficient (CM), as expected, an increase was observed for all cheeses (Pm, Pms, Pm and C) throughout ripening. Regarding hardness values, no sig- nificant differences were observed between Pm and Pms cheeses, (Pm-7=0.76 N; Pm-16=3.53 N) and (Pms-7=0.63 N; Pms-16= 3.48 N). Regarding the results of the sensory analysis, the Pm samples had better acceptance in the sensory parameters of taste, texture and smell, while the Pms samples had better acceptance in the sensory parameters of appearance and color. Based on the results obtained from the physicochemical parameters and sensory analy- sis, it was possible to conclude that Pm and Pms had similar characteristics on the different curing days. Likewise, the spraying of cheeses has little effect on the physical-chemical charac- teristics of the final product, it was also found that spraying tends to improve the general ap- pearance of the final product with a uniformity in the presence of white molds and the use ofP. camemberti revealed It is essential for its protective effect, preventing the development of undesirable molds.
Descrição
Palavras-chave
Queijo de Cabra Análise nutricional de queijo Maturação de queijo Penicillium camemberti