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Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture | Sato | Semina: Ciências Agrárias

Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture

Rafael Tamotsu Sato, Ariane Tayla Bisca Vieira, Jaqueline Camisa, Priscila Cristina Bizam Vianna, Christiane Maciel Vasconcellos Barros de Rensis

Resumo


Influence of adjunct cultures on the chemical and sensory characteristics, and proteolysis of Prato cheese was investigated. Cheeses were manufactured using a commercial starter culture and Lactobacillus strains (Lactobacillus plantarum or Lactobacillus helveticus) as adjunct cultures. Control cheeses lacked the adjunct culture. The chemical composition was analyzed at day 5 after manufacture and the proteolysis at days 5, 25, 45 and 65 of ripening. The sensory acceptance was assessed at 60 days. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey’s test test at 5% significance level. There were no significant differences in chemical composition among the cheeses. A significant increase in proteolysis occurred during ripening period for the cheeses with adjunct culture when compared to cheeses without adjunct culture. Cheese with Lactobacillus helveticus showed higher scores for flavor, texture and purchase intent compared with the others treatments. Use of adjunct Lactobacillus suggests that the proteolysis of Prato cheese should be accelerated in order to reduce ripening period.


Palavras-chave


Adjunct culture; Cheese; Flavor; Proteolysis; Sensory analysis.

Texto completo:

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DOI: http://dx.doi.org/10.5433/1679-0359.2012v33n6Supl2p3143

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This work is licensed under a Creative Commons Attribution 3.0 License.

Semina: Ciências Agrárias

Londrina - PR
ISSN 1676-546X

E-ISSN 1679-0359

semina.agrarias@uel.br