Influência do uso da transglutaminase no rendimento e parâmetros físico-químicos de iogurte grego e queijo minas padrão

Abstract

Cheese Minas, also known as queijo minas frescal, is a traditional cheese from Brazilian cuisine, originating from the state of Minas Gerais. Minas cheese is produced from cow’s milk, which is coagulated with rennet or the addition of lactic acid. After coagulation, the curd is cut and placed in molds to drain the excess whey. Due to its versatility and delicate flavor, Minas cheese is widely used in Brazilian cuisine. There are some regional variations of Minas cheese, such as queijo Minas padr ̃ao, which undergoes a pressing process to become firmer, and queijo Minas meia cura, which undergoes a short maturation period, acquiring a more intense flavor. Yogurt is a dairy product obtained through the fermentation of milk by specific bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria convert the lactose present in the milk into lactic acid, resulting in a creamy texture and a characteristic flavor. Yogurt can be produced from whole milk, skimmed milk, or even plant-based milk, such as soy milk. During fermentation, the bacteria transform the milk into yogurt, giving it its distinct characteristics. There are different varieties of yogurt available, including plain yogurt, fruit yogurt, Greek yogurt (which undergoes an additional straining process to obtain a thicker texture), lactose-free yogurt, and yogurt enriched with other ingredients, such as fibers or omega-3. The present study aimed to evaluate the influence of the transglutaminase enzyme on the yield and physicochemical parameters of Greek yogurt and queijo Minas padr ̃ao. Pasteurized milk and transglutaminase enzyme were used for yogurt production, at quantitys of 0.03, 0.05, and 0.07%, which was incubated at a temperature of 42°C. For the production of queijo Minas Padrão, pasteurized milk, coagulant, calcium chloride, salt, and transglutaminase enzyme were used at concentrations of 0.65 and 1 UTG in relation to the milk protein, which was incubated for 10 minutes at a temperature of 35°C. The yogurts and cheeses made with and without the enzyme were compared in terms of yield and physicochemical analyses. The milk had an average lipid content of 3.78% and a protein content of 3.21g. The yield with the addition of the enzyme increased significantly compared to traditionally made products. Yogurts made with the addition of transglutaminase had lipid contents ranging from 10.93 to 12.53%. The cheeses made with the addition of transglutaminase were classified as soft cheeses due to their moisture content of 48.00 and 49.34%, and their lipid contents of 24.25 and 22.85% classified them as low-fat cheeses. The cheeses with the enzyme addition showed significant differences in terms of hardness, chewiness, and gumminess parameters.