Avaliação dos parâmetros do processo de produção do queijo tipo camembert

Abstract

Camembert cheese is of French origin and one of the most famous in the world, classified as a soft cheese with a white rind, featuring the fungus Penicillium camemberti on its surface. Due to the great growth in the consumption of fine cheeses in Brazil in recent years and aiming at the development of this market in the western region of Paraná, in partnership with the Scientific and Technological Park of Biosciences, Biopark, located in the city of Toledo-PR, experimental protocols were developed to evaluate the parameters of the production process of Camembert cheese. At the end of the evaluation, a coagulation pH of 6.45 was adopted, 1.8% (m/m) of salt, maturation at 12ºC, drying stage, maturation chamber with humidity control at 90% relative humidity (RH) and shelf life of 45 days. The developed Camembert type cheese met the product identity and quality standards according to the Codex International Individual Standard for Camembert (Codex Stan C-33 of 1973). To characterize the moisture and fat content of the cheese, it was found that it had moisture ranging from 46.3 to 49.9%, fitting to a high moisture cheese and showing fat content in the dry extract between 50.2 and 58.0%, being classified as full-fat cheese. The microbiological analysis of the cheeses proved to be safe for sensory analysis. In the sensory characterization, the respective intensities were obtained in the evaluated attributes: growth of Penicillium 8.9 (±0.5); characteristic odor 7.6 (± 0.3); ammonia odor 1.3 (± 0.3); salty flavor 2.8 (± 0.6); bitter taste 0.6 (± 0.2); acid taste 2.6 (± 0.5); texture 6.5 (± 0.4); overall acceptance 8.2 (± 0.3). Finally, paraffin laminated aluminum was defined as the primary packaging for the sale of the product.