Effect of the use of carbon dioxide on Prato cheese making |
| |
| Affiliation: | 1. Agricultural Research Company of Minas Gerais (EPAMIG), Cândido Tostes Dairy Institute, Tenente Luiz de Freitas St, 116, 36045-560, Juiz de Fora, Minas Gerais, Brazil;2. Federal University of Juiz de Fora (UFJF), Campus Juiz de Fora, Minas Gerais, Brazil;3. Federal University of Viçosa (UFV), Campus Viçosa Minas Gerais, Brazil;4. Federal University of Minas Gerais, Campus Montes Claros, Minas Gerais, Brazil;1. Key Laboratory of Optoelectronic Materials Chemistry and Physics, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou 350002, China;2. University of Chinese Academy of Sciences, Beijing 100049, China;3. School of Mathematics and Physics, Qingdao University of Science and Technology, Qingdao 266061, China;1. Department of Science of Agriculture, Food and Environmental, University of Foggia, Via Napoli, 25, 71122, Foggia, Italy;2. Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055, Portici, Napoli, Italy;1. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Queensland, 4072, Australia;2. School of Science, RMIT University, Victoria, 3001, Australia;3. School of Engineering, University of Melbourne, Victoria, 3010, Australia |
| |
| Abstract: | The effects of the addition of carbon dioxide (CO2) under pressure (1.6 × 105 Pa at 8 °C) to pasteurised Prato cheese milk (pH 6.0) was investigated through 120 d of refrigerated storage. The addition of CO2 decreased the curd formation time (30 min), the total manufacturing time (47 min), and the pH of Prato cheese, thus leading to reduced moisture content. The CO2 treated cheese showed higher firmness and fracturability due to the greater whey loss. In contrast, the microorganism counts, cheese yield, protein loss, cohesiveness, springiness, and gumminess were not significantly affected by the treatment. For the lactose fermentation, no significant differences were observed. The addition of CO2 did not change the proteolysis indexes, and no significant differences were observed in the sensory acceptance of the CO2 treated cheese, which was well accepted by consumers. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
