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

Autores

  • Rafael Tamotsu Sato Universidade Norte do Paraná
  • Ariane Tayla Bisca Vieira Universidade Norte do Paraná
  • Jaqueline Camisa Universidade Norte do Paraná
  • Priscila Cristina Bizam Vianna Universidade Norte do Paraná
  • Christiane Maciel Vasconcellos Barros de Rensis Universidade Norte do Paraná

DOI:

https://doi.org/10.5433/1679-0359.2012v33n6Supl2p3143

Palavras-chave:

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

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.

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Biografia do Autor

Rafael Tamotsu Sato, Universidade Norte do Paraná

Bolsista Iniciação Científica Funadesp, Curso de Graduação em Farmácia, Universidade Norte do Paraná, UNOPAR, Londrina, PR.

Ariane Tayla Bisca Vieira, Universidade Norte do Paraná

Bolsista PIBIC/CNPq, Curso de Graduação em Engenharia de Alimentos, UNOPAR, Londrina, PR.

Jaqueline Camisa, Universidade Norte do Paraná

Discente de Mestrado em Ciência e Tecnologia do Leite, UNOPAR, Londrina, PR.

Priscila Cristina Bizam Vianna, Universidade Norte do Paraná

Profª. Pesquisadora do Mestrado em Ciência e Tecnologia do Leite, UNOPAR, Londrina, PR.

Christiane Maciel Vasconcellos Barros de Rensis, Universidade Norte do Paraná

Profª. Pesquisadora do Mestrado em Ciência e Tecnologia do Leite, UNOPAR, Londrina, PR.

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Publicado

2013-02-28

Como Citar

Sato, R. T., Vieira, A. T. B., Camisa, J., Vianna, P. C. B., & Rensis, C. M. V. B. de. (2013). Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture. Semina: Ciências Agrárias, 33(6Supl2), 3143–3152. https://doi.org/10.5433/1679-0359.2012v33n6Supl2p3143

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