Elaboração de queijo colonial maturado com mofo branco (Penicillium candidum)

Abstract

Brazil is a large producer of cheeses and among then is the Colonial cheese, produced and consumed mainly in the south of the country. This cheese is characterized by its yellowish skin, light interior and strong flavor. There are several kinds of cheeses brought by imigrants, including the so-called white mold cheese, like Brie and Camembert, which have velvety appearance on the outside and a soft texture on the inside. The subject of this project was to elaborate a Colonial cheese with white mold (Penicillium candidum) and mesophilic acidifying culture. The physicochemical composition of the cheeses presented lipid values between 31,33 and 32,17 g/100 g, humidity between 37,20 and 44,36 g/100 g, ashes between 3,48 and 4,35 g/100 g, protein between 22,85 and 26,65 g/100 g, defatted dry extract (DDE) between 24,31 and 31,07 g/100 g, total dry extract (TDE) between 55,64 and 62,80 g/100 g and pH between 4,85 and 5,27. The average of the whiteness index (WI) of the center was between 62,53 and 84,01 and for the surface the values between 63,30 and 88,20. The texture profile presented values 126,88 N and 214,88 N for hardness, between - 10,60 and -0,65 N.s for adhesiveness, between 0,22 and 0,50 for cohesion, between 25,46 and 77,99 for chewiness, between 7,95 and 18,77 for resilience, between 70,24% and 105,15% for gumminess and between 72,10% and 87,21% for springiness.