EFFECT OF THE CARBON DIOXIDE (CO2) USE ON THE RHEOLOGICAL PROPERTIES OF MINAS FRESCAL CHEESE

Abstract

The preacidification of cheese milk with CO₂ can brings technological and economics benefits. Unlike other acids, great part of the carbonic acid formed by the CO₂ solubilization is lost during the cheese-making and can easily be removed from the whey. The main objective of this work was to determine, on industrial scale, the technological effects of the preacidification of pasteurized milk with dissolved CO₂ on rheological properties of Minas Frescal cheese. The experiments were carried out with two methods of incorporating CO₂ into pasteurized cheese milk: CO₂ injection, under pressure in the milk at 32°C until to reach pH 6.30 and addition of 5% of carbonated water to the cheese milk in the cheese vat, besides the control treatment (without CO₂). The rheological analysis of the Minas cheese were performed during the storage at 5°C ± 1°C for 28 days. Under the conditions employed in the experiment and the results, we can conclude that the injection of CO₂ to cheese milk increased firmness and brittleness of Minas Frescal cheese. However, over time, the firmness increased due to higher porosity and the consequent loss of moisture caused by lowering the pH of the cheeses treated with CO₂ injection under pressure in the pasteurized milk.