EVALUATION OF PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “PRATO” TYPE CHEESE USING EXOPOLYSSACHARIDE-PRODUCING CULTURE

Abstract

The "Prato" type cheese besides its popularity is a very commercial and has been the subject of several studies to improve their yield. The main objective of this research was to evaluate the effect of using exopolyssacharide-producing cultures in capsule form, the physic-chemical characteristic, sensory, the functional properties and yield of "Prato" type cheese. The experiment consisted in the industrial manufacture of "Prato" type cheese with Lactic Acid Bacteria EPS-producing, direct addiction compared to a commercial culture, also added directly, without production of EPS, traditionally used in the manufacture of "Prato" type cheese in various industries. The cheeses were evaluated by physical, chemical, physicochemical, sensorial, yield and melting properties in four different times of storage - 30, 60, 90 and 120 days. It was concluded that he use of EPS-producing cultures significantly alter the protein contend of cheese, without alter others constituents, and the cheese made with EPS positive culture showed better economic yield, can generate significant business impact, keeping the typical characteristics of identify and quality.