DESENVOLVIMENTO E CARACTERIZAÇÃO FISICO-QUÍMICA DO QUEIJO MINAS ARTESANAL CANASTRA PRODUZIDO COM CYNARA CARDUNCULUS L.

Abstract

The Minas artisanal Canastra cheese is a cheese produced from raw milk, added with rennet and "pingo", an endogenous natural yeast. It is shaped, hand-pressed, dry salted, and matured for twenty-two days. Cynara cardunculus L. is a perennial plant typical from Mediterranean region. The enzymes (cardosins) used as a milk coagulating agent are obtained from the dried flowers of this plant. This paper aimed to develop and evaluate the physicochemical characteristics of the Minas artisanal Canastra cheese produced with three different concentrations of Cynara cardunculus L. The cheeses showed protease extension and depth indices superior to the traditional Canastra cheese. The parameters of pH, moisture, acidity, chlorides, ash, protein, fat (%), fat in dry extract (FDE) (%), and color were not affected by the coagulant type. In addition, the cheeses obtained with the vegetable coagulant exhibited a softer texture in comparison to the traditional cheese. These results indicate the possibility of producing cheeses with desirable sensorial characteristics within the minimum required maturation period and in accordance with the typical physicochemical parameters of the Minas artisan Canastra cheese.