TECHNOLOGICAL FEASIBILITY OF USE OF LACTIC ACID IN PREPARATION OF "COALHO" CHEESE

Abstract

The "Coalho" cheese is the most traditional and one of the most manufactured cheese in northeastern Brazil, but its consumption has increased in recent years in the Southeast. The main objective of this study was to propose a technology to produce "Coalho" cheese by direct acidification obtaining a cheese with similar characteristics to the traditional cheese, but with better pH control. In preliminary tests was chosen lactic acid rather than citric acid for the produce of "Coalho" cheese with direct acidification, in addition, was tested the use of butter flavor and its use was rejected. The experiment evaluated three technologies for "Coalho" cheese production: by direct acidification (with addition of lactic acid); using mesophilic aromatic culture (without acid) and cheese without the addition of lactic acid and culture. The cheeses were evaluated by physical, chemical, physicochemical, sensorial, yield and melting in five days of refrigerated storage - 8, 15, 30, 60 and 90. It was concluded that the "Coalho" cheese made with lactic acid presented technological advantages such as lower loss of fat in the serum than cheeses made with and without culture, and reduced proteolysis in both length and depth, and sensorial advantages such as better acceptance than the other treatments, this technology can be used in factories. The time of storage was important in many tests performed, whether physicochemical or sensorial, therefore it suggests that the "Coalho" cheese must be consumed as fast as possible to maintain their typical characteristics.