Open AccessComposición fisicoquímica, rendimiento y aceptación sensorial del queso fresco Coalho obtenido a partir de leche de vaca cebú
Author(s) -
Ingrid Laíse Silvestre de Oliveira,
Adriano Henrique do Nascimento Rangel,
Rodrigo Coutinho Madruga,
Dorgival Morais de Lima Júnior,
Rhaabe Dayane da Silva Gomes,
Danielle Cavalcanti Sales,
Juliana Paula Felipe de Oliveira,
Joadilza da Silva Bezerra
Publication year - 2021
Publication title -
revista mexicana de ciencias pecuarias
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.206
H-Index - 11
eISSN - 2448-6698
pISSN - 2007-1124
DOI - 10.22319/rmcp.v12i2.5600
Subject(s) - total dissolved solids , food science , casein , lactose , aroma , flavor , chemistry , breed , zoology , biology , environmental engineering , engineering
The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the Coalho cheese obtained from milk of Guzerat, Gyr and Sindi cows. Twenty (20) cows of Zebu breeds were selected, from which it was obtained the frequency values of the genetic polymorphism kappa-casein. Milk were submitted to fat, protein, lactose, non-fat solids and total solids, electrical conductivity analysis and somatic cell count. Cheeses were submitted to fat, protein, total solids, pH, moisture and yield (g TS/L) analysis. Attributes appearance, aroma, texture and flavor were judged at the 1st, 25th and 46th day of storage. There was a total frequency of 0.70 for genotype AA, 0.30 for genotype AB. There was no significant difference in milk composition among the studied breeds. However, there were differences in the physicochemical composition (with the exception of the protein) and the yield of the cheeses, but all the breeds showed a similar real yield. It was found effect of the storage period on the cheeses sensory attributes in the different breeds, with the exception of the appearance. The milk of the Guzerat, Gyr and Sindi breeds constitute an excellent raw material for the production of curd cheese and ensures a satisfactory sensorial acceptance of the product at the 1st, 25th and 46th days of storage.