DESENVOLVIMENTO E RENDIMENTO DE QUEIJOS SALMOURA

Abstract

The objective was to develop in the laboratory brine cheese traditionally produced in the region of Serranópolis - GO, in order to evaluate the yield of cheeses produced from raw milk stored in brine, weighed on days 0, 1, 3, 5, 7, 9 and 11, as well as cheese production costs. Artisanal cheese is generally produced from raw milk and can be sold throughout the country following current laws and decrees. The work was carried out at the Animal Products Laboratory of the Federal Goiano Institute - Rio Verde Campus. With the use of cows with an average age of 7.5 years weighing an average of 550.0 kg, to obtain raw milk by means of mechanical milking, in order to produce cheeses subsequently stored in brine. These were weighed on consecutive days: 0, 1, 3, 5, 7, 9 and 11, with statistical analysis done through the R software, with one treatment and six repetitions. It was possible to observe a decreasing behavior in the cheese yield, showing great whey loss until the fifth day of storage, therefore, the commercialization of brine cheese can occur from the fifth day without harming the producer.