Efeito da natamicina e sorbato de potássio no controle de fungos durante a maturação de queijo minas padrão

• Ano de defesa: 2004
• Autor(a) principal: Trindade, Rosangela Ceron da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Tecnologia dos alimentos; Laticínios; Fungos; Queijo tipo minas; Maturação; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5781

Minas Standard type of cheese is one of the most consumed in the country nowadays. After being manufactured, it requires a period of maturation, in which there are some changes in the chemical and physical properties of the product, together with the development of special flavor and aroma. However, the development of mould in maturated cheese is one of the greatest problems of this industry, because besides the economic loss, it implies in a bad quality product, improper to consumption. Considering this, the objective of the present research was the treatment of Minas standard cheese by means of sprinkling potassium sorbate and natamicine in different concentrations. Minas Standard cheese type was produced at the School Dairy Plant, at the Federal University of Santa Maria. The treatments were divided into control (Q), natamicine 0,05% (E), natamicine 0,1% (D), natamicine 0,05% + sorbate 30% (T), and natamicine 0,1% + sorbate 30% (S). Physical-chemical analysis (pH, acidity, humidity, fat, soluble nitrogen in water, proteins, ashes and chlorate), and microbiological analysis (mould and yeast) were accomplished, at manufacturing day (day zero), after maturation (21st day), and after packing and storage (53rd day). Sensorial analysis (Tests of Multiple Comparison and Acceptability) were also accomplished on the 21st and 53rd days after production. There weren t any significant statistical differences among the various treatments (Q, E, D, and S) in relation to the parameters of color, odor, taste, and texture, in the Multiple Comparison Test, and in the Acceptability Test. In the first test, the treatments were kept with similar values to the control (values around 4, that means, no difference in pattern ). In the Acceptability test, the treatments have presented a preferable value around 5, that means I liked regularly . It shows that the treatments with the substances (natamicine and sorbate), however, they don t improve the sensorial parameters of the Minas Standard Cheese, nor jeopardize them. In relation to mould and yeast there weren t significant statistical differences between the control and treatment cheeses, however, this difference was notable macroscopically, being that some of the Minas Standard pieces of cheese have presented a considerable superficial layer of mould. Treatment S (natamicine 0,1% + sorbate 30%) was more efficient, presenting the smallest number of mould and yeast colonies (1 x 10 4.39) at the end of maturation (21st). The raising since day zero was of 1 logarithm cycle. It was observed that the most efficient treatments, until the 21st day of maturation were the ones which contained higher concentrations of natamicine (natamicine 0,1% and natamicine 0,1% + sorbate 30%).