Desenvolvimento, validação tecnológica e produção de queijo a partir de coalho oriundo da Calotropis procera

• Ano de defesa: 2020
• Autor(a) principal: Silveira, Sandro Rios
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Proteases vegetais; Queijo; Lactovegetariano; Quimosina
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/52673

Currently, the Brazilian average consumption of cheese per capita is 5.4 kg, it is believed that by the end of 2020, consumption will be 7.5 kg per capita. The market for so-called "special" cheeses is growing, they usually have differences in their formulation, such as the coagulant or type of milk used. Vegetable enzymes with biotechnological potential to produce cheeses have been widely prospected, serving specific markets such as lactovegetarians, a portion of consumers with a protein-free diet or animal by-products, except for milk. Only one brand of cheese sold worldwide uses a coagulant of vegetable origin, the Serra da Estrela cheese produced in Portugal, using a coagulant extracted from thistle flowers (Cynara cardunculus), but has an added value considered high for the Brazilian market. This work consisted in the development and standardization of a coagulant of vegetable origin, from the Calotropis procera latex in partnership with a dairy manufacturer, following industrial protocols. Physical, chemical and bacteriological analyses were performed on lactovegetarian cheese using commercial rennet cheese as control, only the parameters humidity (%), ash (%) and caloric value (kcal/100g) showed significant statistical differences (p<0.05). Microbiological analyses followed the RDC 12/2001 (ANVISA), in relation to thermotolerant coliforms (45ºC), Salmonella sp. and Escherichia coli, was present in both lactovegetarian cheese and commercial rennet, below the recommended limit values. ELISA immunoassay performed on milk, rennet of vegetable origin, lactoserum and lactovegetarian cheese did not detect residual amounts of proteases, proving the absence of allergenic character in the cheese. Sensory analysis with 109 participants was performed on lactovegetarian cheese, following a hedonic scale (values of 0 to 9), in all sensory attributes, the lactovegetarian cheese obtained a score higher than 7.0 with an average overall impression of 8.02. The calculated acceptance index (AI) ranged from 84.71 to 93.99% being well above the acceptance index (70%), which indicates good acceptance of the product.