Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese

Abstract

It was evaluated the utilization of concentrations of 0.5; 1.0 and 2.0 %w/w of hidrocolloids (stabilizer) added to the dressing used fcr the production cf Cottage cheese, made from skim milk. The dressing was prepared and its sample analyzed to obtain the physical-chemical data respective to pH and viscosity. This dressing was added to the skim mass of the Cottage cheese obtained with use of lactic acid starter. The cheese samples were analyzed after two, fifteen and thirty days of storage to determine pH, drainage liquid, relations SN_{pH 4,6}/TN, SN_{TCA 12%}/TN and sensorial acceptance test. The viscosity average found on the dressing for the treatments using 0.5: 1.0 and 2.0 %w/w of stabilizer on the dressing was of 1.067.10^-2 Pa.s; 1.267.10^-1 and 1.065 Pa.s: respectively. Different stabilizer concentrations of the dressing samples demonstrated a good dressing viscosity with 1 %w/w of stabilizer, but without a significant difference among the cheese physical-chemical characteristics of pH, relations of SN_{pH 4,6}/TN, SN_{TCA 12%}/TN, but with a significant difference to the drainage liquid. The sensorial acceptance test didn't demonstrate a significant difference among the treatments.