Avaliação das propriedades funcionais do queijo mussarela produzido com fermento autóctone

Abstract

There are many technologies used to produce the mozzarella cheese, among them the usage of differentiated yeasts. The usage of autochthonous culture may present some benefits related to the functional properties of the produced cheese. These cultures, when used on the cheese production, allow the reproduction of part of the culture, which had been lost during the milk pasteurization process. The aim of this paper was to evaluate the effects caused by the usage of authochthonous yeast (Streptococcus termophilus and Lactobacillus bulgaricus), produced with milk from the southwest region in Paraná state in the mozzarella cheese production and also compare it with the cheese produced with the regular yeast (Streptococcus termophilus). It was analyzed the functional properties of color before and after melting, superficial melting, fat separation and texture by means of shear and texture profile TPA. The results gotten showed that the usage of the authochthonous yeast in the mozzarella cheese production had contributed to a better superficial melting and to a minor formation of enzymatic browning. In the texture analysis, the hardness parameters and gumminess showed a variation among the samples, however the cohesiveness, elasticity, chewy and resistance parameters to the cut didn’t show differences between the two treatments. The fat separation and color before melting analysis didn’t show any differences among the samples. Therefore it was concluded that the usage of authochthonous yeast contributed to the improvement of the functional properties of mozzarella cheese.