Banca de QUALIFICAÇÃO: IDIANA DE MACEDO BARBOSA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : IDIANA DE MACEDO BARBOSA
DATE: 28/11/2019
TIME: 08:30
LOCAL: Sala 1 da Pós Graduação - EAJ
TITLE:

DEVELOPMENT OF FRESH AND MATURED CHEESE WITH ADDED BOVINE COLOSTRO

KEY WORDS:

Dairy product; Maturation; Physicochemical characterization; Sensory evaluation

PAGES: 44
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:

The objective of this research was the development of fresh and ripened cheeses with the addition of different levels of bovine colostrum, to perform the physicochemical characterization and to sensorially evaluate the acceptance of the elaborated products. For the production of fresh and ripened cheese, different proportions of Jersey cows colostrum were used with (0%, 15%, 20% and 25%) and the maturation process was performed for 10, 20, 30 and 40 days. . Samples were evaluated for lipid, protein, total solids, defatted dry extract, fat in dry extract, ashes, moisture, water activity, pH, titratable acidity and cheese yield. The control sample was characterized as high humidity that includes cheese between 46,0 to 54,9%, while samples with colostrum added very high humidity above 55,0%. Regarding the fat content in the dry extract, cheeses are classified as semi-fat which includes cheeses with fat in the dry extract, between 25,0 and 44,9%. The averages obtained for protein and water activity did not differ statistically. The control sample presented higher concentration of total solids, except for the formulation with 15% of 40 days matured colostrum, which obtained a value of (55,19%) higher than the control cheese of this treatment. Colostrum addition formulations had higher ash content. The pH of the cheeses gradually increased as the percentage of colostrum increased, although there was no statistical difference between cheeses with 15% and 20%. Water activity is on schedule for fresh type cheese, ranging from 0,95 to 0,97. All mature cheeses fall into high moisture and semi-fat cheeses except the formulation with 20% of matured colostrum for 10 days, which obtained the lowest fat value in the dry extract (21,21%), classifying it as lean cheese. The other formulations and treatments were classified within the criteria for semi-fat cheeses. Fresh cheese presented higher yield in L/Kg, ranging from 7,57 to6,08 liters of milk to produce one kilogram of cheese, and it was observed that formulations with 20 and 25% colostrum presented higher yields when evaluated. in L/kg and as a percentage of the volume of milk and colostrum used for cheese production. All formulations and treatments presented yields above 10%, which demonstrates the feasibility of using colostrum in cheese making.

BANKING MEMBERS:
Presidente - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externa ao Programa - 1731282 - CLAUDIA SOUZA MACEDO
Interna - 2339534 - STELA ANTAS URBANO