Utilização de fermento lático endógeno em queijo mussarela

Abstract

The Mozzarella cheese is a milk-derived high demand, making it viable and attractive improvement of its processing technology as well as the use of new elements for its production. In this context, there is the possibility of using an endogenous yeast, selected from raw milk obtained from southwestern Paraná region for use in preparation of Mozzarella cheese. This study aims to evaluate the behavior of an endogenous starter culture used in the manufacturing process of the cheese compared to a commercial starter culture of widespread use. Which were found major differences between cheeses made about the physical-chemical, microbiological and sensory characteristics, thus yielding an opinion on the possibility of using this type of yeast to this specialty cheese. According to the results obtained in the physicochemical characterization moisture contents, ash, fat, GES, calorie and EST cheeses differ significantly. The results of the microbiological analysis showed values within the standard according to the legislation. The sample cheese A, prepared with endogenous lactic culture was preferred by the judges. Thus, favorable results were also obtained with regard to sensory acceptability, there is significant variation in the attribute flavor. Regarding the sample purchase intention with better acceptance by consumers A. cheese it was observed that the use of an endogenous starter cultures contributed positively to the sensory characteristics of mozzarella cheese.