Desenvolvimento de queijo minas frescal funcional com adição de grãos de kefir

• Ano de defesa: 2013
• Autor(a) principal: Brum, Jaime Victor Ferreira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Positivo; Brasil; Pós-Graduação; Programa de Pós-Graduação em Biotecnologia Industrial; UP
• Palavras-chave em Português: Alimentos funcionais; Biopolímeros; Polissacarídeos; Queijo - de - minas - Produção; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL
• Link de acesso: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2569

Exopolysaccharides are high molecular weight structures, consisting of carbohydrates, when they are added in food they behave as thickening agents and emulsifiers. They can be secreted by microorganisms like algae and fungi, however the biopolymers produced by bacteria have been the main source of studies in the pharmaceutical, oil, cosmetics, textiles and in particular in food industry. The target is the greater demand by consumers for safe and healthy food (RODRIGUES, 2011). This paper describes the Minas Frescal Cheese production, obtained from a technology that added Kefir grains whose objective is study and verify if this addition could give functional properties to this cheese. Initially was realized a partial identification of Kefir grains microorganisms components, in the sequence was tested the production of exopolysaccharides in the pasteurized milk culture medium comparing this production with another medium also from milk, but supplemented with urea and yeasts extract. The study of the kinetics of EPS production has demonstrated that supplementation of milk with yeast extract more urea showed better results in terms of reduced cultivation time and increased productivity, like have already been reported by scientific literature. Kefir grains produced were added in proportions of 5% and 10% for the milk volume for cheese production batches (respectively identified as G10 and G5). For 30 days the cheeses produced were given to Wistar rats by replacing 50% of their diet. The other 50% of the diet consisted of rodent feed. In parallel constituted a control group (CG) that received cheese without Kefir grains and feed, both in the same proportions as described. It was successfully tested a separation method of exopolysaccharides thought the polymer heating and insolubilization by ethanol and cold centrifugation. There were no changes in the physico-chemical and microbiological characteristics of the product, there were no significant changes in the weight of Wistar rats during the experiment and triglycerides levels also showed no statistically significant changes.