PERFIL FÍSICO-QUÍMICO DE CREME DE LEITE E DERIVADOS OBTIDOS DOS SOROS DE QUEIJO MUÇARELA E PRATO

Abstract

Considering the big volume of whey produced daily and its high nutritional value, industries have been looking for viable alternatives for its use due to environmental pollution associated with the inadequate destination of this byproduct. In this context, this paper aimed to compare the physicochemical characteristics of sour cream, common butter, bottle butter, and buttermilk after processing by skimming the whey of mozzarella and cheddar cheese. The whey was obtained from the expansion tank of a dairy industry in the Rio Verde City, Goiás State (GO), Brazil, and were subjected to the skimming process at 35 °C and standardized for using in the derivatives processing. To determine the raw material quality, whole and defatted samples of mozzarella and cheddar cheese whey were fractionated into 40 mL bottles containing Bronopol®; it was then sent under refrigeration to the Milk Quality Laboratory of the Food Research Center of the School of Veterinary and Animal Science at the Federal University of Goiás, Goiânia City (GO), for triplicate analysis of their physicochemical composition. The mozzarella and cheddar cheese whey was used for the derivatives development, obtaining sour cream, common butter, buttermilk, and bottle butter; they were refrigerated at 5 °C, analyzed for their fat content, protein, humidity, ash, pH, titratable acidity, and instrumental color parameters. The results of the physicochemical composition are presented descriptively with means, minimum, maximum, and standard error. Three processes and triplicate analysis were carried out for each dairy product. A principal component analysis (PCA) was performed in the MATLAB 8.0 program to describe the relationship among the characteristics of dairy products and the tasters in the 9-point hedonic acceptance test. The dairy products from standardized whey were similar for any type of mozzarella and cheddar cheese processing.