CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK

Abstract

In Brazil, the milk of sheep has provided some interest by research institutes, particularly due to its characteristic of high yields in the production of cheeses, as well as give flavor and aroma peculiar to dairy products. In the present study aimed to investigate the influence of the use of three different coagulating enzymes on cheese similar to Minas padrão using sheep's milk. Was used rennet (coalhopar^®), which contains approximately 80-85% and 15-20% pepsin for chymosin (rennin). The employees were microbial coagulating agents, which are: genetic (Chr- Hansen^®) and fungi. The development and sensory testing of the cheeses were performed at the Department of Food Science, Federal University of Lavras. The average scores of the samples were located on the hedonic scale between 5 and 7 (region regardless of category and liked moderately, respectively), with average index of acceptability of the cheeses. The use of microbial coagulant (genetic) was attributed to better acceptance for the parameter of texture. The use of fungal and microbial coagulants and genetic rennet showed no differences in sensory attributes of appearance, taste and overall appearance in the cheeses.