Queijo colonial artesanal do sudoeste do Paraná: identificação de compostos voláteis e alterações químicas e físicas durante a maturação

Abstract

Artisanal products are gaining more and more space in the current context, in which artisanal cheeses made with raw milk have received great prominence. For this, there is a need to adapt the legislation and make the ripening period more flexible, which may be less than sixty days, provided that studies prove the safety of the product. In this sense, Colonial cheese from the Southwest of Paraná, is in the phase of regulation, adaptation and valorization of the product and region, and the physical-chemical characterization is an integral part of the studies necessary for adequacy regarding the legislation. The objectives of this work focus on physical and chemical analysis during the ripening period of Colonial cheese. For this, the unique characteristics of the product as a profile of volatile compounds were evaluated by gas chromatography coupled with mass spectrometry. The proximal composition and chemical parameters such as proteolysis were analyzed and the existence of a correlation with color and texture during ripening. The cheeses showed a different behavior, showing that the way of production and ripening influence the chemical and physical parameters of the cheese. In general, the cheeses showed a reduction in moisture, Aw and luminosity during ripening, while there was an increase in the values of lipids, proteins, sodium and hardness. Proteolysis was low, when compared with other types of cheese made with raw cow's milk, and may be related to the type of endogenous bacteria present in the milk. A total of 34 volatile compounds were found, belonging to the acid groups, ketones, aldehydes, alcohols, hydrocarbons, ethers, esters. The temperature influenced the ripening, and the ambient temperature is beneficial, as well as the use of natural yogurt.