Banca de DEFESA: IDIANA DE MACEDO BARBOSA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : IDIANA DE MACEDO BARBOSA
DATE: 12/08/2020
TIME: 14:00
LOCAL: Google meet
TITLE:

ADDITION OF BOVINE COLOSTRUM IN THE PREPARATION OF FRESH AND MATURED CHEESES

KEY WORDS:

Sensory evaluation; characterization; Dairy product; Maturation.

PAGES: 69
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUBÁREA: Produção Animal
SUMMARY:

The objective of this research was to develop fresh and matured cheeses with the addition of different levels of bovine colostrum, to carry out the physical-chemical characterization and to sensorially evaluate the acceptance of the elaborated products. For the production of fresh and matured cheeses, different proportions of colostrum (0, 15, 20 and 25%) from Jersey cows were used and the maturation process was carried out for 10, 20, 30 and 40 days. The cheese samples were evaluated for the concentration of lipids, proteins, total solids, defatted dry extract, fat in the dry extract, ash, moisture, pH and yield. Fresh cheeses were also subjected to analyzes of water activity and acidity titratable, in addition to chemical composition characterization. Control cheeses with 20 and 30 days of maturation and samples with 15% of colostrum matured for 30 and 40 days are within the standards for medium moisture cheeses with a percentage within the limits of 35,0-45,9%. However, cheeses with the addition of colostrum, matured for 20 days, and the control samples and with 20 and 25% of colostrum matured for 30 and 40 days, were characterized as having high humidity from 46,0 to 54,9%. As for the fat content, the control samples of the treatments with 20 and 30 days of maturation were classified as fatty cheeses because they presented fat in the dry extract within the limits of 45,0 to 59,9%. The other cheeses and their respective treatments were classified as within the criteria for semi-fat cheeses, which include cheeses with fat in the dry extract between 25,0 and 44,9%, with the exception of the formulation with 20% colostrum matured for 10 days, which was classified as low-fat cheese (between 10,0 and 24,9%). The averages obtained for protein did not differ statistically, ranging between 20,92 to 26,07 %. Total solids ranged from 36.95 to 67,68%. The ash contents were higher in the formulations with the addition of matured colostrum for 40, 20 and 30 days, respectively. The addition of 20 and 25% colostrum to fresh cheeses increased the pH. Fresh cheeses and the control sample matured for 10 days showed higher yield with an average of 6,08 L of mixture of milk and colostrum for the production of one kilogram of cheese. Therefore, the insertion of colostrum for application in cheese production proved to be a viable alternative from the point of view of production technology and yield for the use of this raw material, which is still underutilized and wasted due to excess production.

BANKING MEMBERS:
Externo à Instituição - CLEUBE ANDRADE BOARI
Interno - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externa ao Programa - 1731282 - CLAUDIA SOUZA MACEDO
Externo à Instituição - JOSEMIR ARAÚJO NEVES - EMPARN
Externa ao Programa - 1760065 - KATYA ANAYA JACINTO