PERFIL FÍSICO-QUÍMICO DE REQUEIJÃO CREMOSO OBTIDO A PARTIR DE DIFERENTES COAGULANTES

Abstract

This study has the purpose of evaluate the physicochemical characteristics of creamy cream cheese obtained from dough coagulated using acetic, citric and lactic acids. After processing the in natura milk, the yield obtained was about 90.12% of skimmed milk and 9.88% of cream. For statistical analysis, a completely randomized design was used and the data were subjected to variance analyzes due to changes between procedures, then the media were compared using the Tukey test with 5.0% probability. Milk skimming reduces fat, total solids, somatic cells and urea, whilst increases protein, lactose, defatted solids and casein. This occur because of the cream extraction from integral milk. Acetic, citric and lactic acids did not affect the pH of the dough after coagulation; however, the highest dough yield used during processing was observed by using the citric acid coagulant. The use of acetic, citric and lactic acids affects the creamy cream cheese composition; the use of citric acid, promoted variations in the instrumental color parameters of the curd increasing the fat content and decreasing the protein content.