Influência dos tempos de maturação nas características e aceitação sensorial do queijo típico da Região Sudoeste do Paraná

Abstract

Milk production in Paraná has been growing year after year, and the Southwest region has emerged as the largest producer in the state. The dairy potential of the region led to the production of a typical southwestern Paraná cheese, elaborating using two types of yeast, called A and B, which are made up of the bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, isolated from raw milk in the region . Cheeses were evaluated sensorially at different periods of maturation in order to express the sensory profile of the samples and consumer acceptability. The sensory profile of the samples was prepared by Quantitative Descriptive Analysis (ADQ) during periods of 0, 60 and 120 days of ripening with nine trained judges, which are recruited through an evaluation questionnaire cheese consumption habits and later trained by a series of sensory tests. The results obtained with the trained panelists team were expressed by spider and Principal Component Analysis Graph, which showed that the produced cheese with enzymes A and B showed as the most striking attributes uniformity and odor cooked milk (0 days) and yellow color and chewiness (60 and 120 days). The acceptance, preference and purchase intent of the samples was assessed by laboratory testing conducted at the Federal Technological University of Paraná - Francisco Beltrão 100 tasters during periods of 0, 60 and 120 days of ripening, as well as through Central Location Test held in the cities of Pato Branco and Francisco Beltrão with at least 300 tasters in periods of 60 and 150 days of ripening. The results of analysis of variance (ANOVA) with comparison of means (Tukey test) of consumer tests in laboratory and Location Center showed that cheese made with yeast The differed from cheese made with yeast B (p≤0, 05) being preferred and better accepted in the three periods of maturation. The same premise applies to the purchase intent of the samples in both consumer tests because cheese made with yeast received the most nominations in option certainly buy than cheese B. The internal preference mapping created a multidimensional space that does not express what the samples at different stages of maturity was preferred by tasters, but the data obtained to purchase intent and preference of samples demonstrated that the sample A was preferred by consumers. The External preference mapping of the samples confirmed the results of the ADQ, showing which samples were preferred by consumers and the attributes that characterize the most. By CATA analysis (Check all that apply) applied together with the central location test is observed that consumers also found the salty flavor attribute with a striking feature of the cheese samples, which is more intense for sample B.