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Abstract(s)
O objetivo da presente dissertação consiste em descrever o trabalho desenvolvido realizado na Innolact, no âmbito do tema: “Estudo do desenvolvimento de um novo queijo fresco com alto teor em proteína e baixo teor em gordura”. Quescrem Proteína, é um queijo fresco, com semelhanças entre um queijo quark e um creme de queijo, produzido à base de leitelho, contem cerca de 2% gordura e, aproximadamente, 12% de proteína. com vista à colocação do mesmo no mercado no segmento para desportistas. A empresa, atualmente depara-se com um problema de textura no queijo, pois este evidencia uma granulosidade e adstringência, que parecem resultar da proporção gordura/proteína. O tamanho das partículas afeta não apenas as propriedades microestruturais e reológicas, mas também a perceção sensorial (Lucey e Singh, 1997). O trabalho desenvolvido ao longo do estágio, teve como objetivo colmatar o problema de textura e, por sua vez, permitir o lançamento de Quescrem Proteína no mercado. Foram feitas alterações no processo de obtenção da coalhada, no tipo de culturas, tratamento térmico, métodos de concentração do teor em proteína e no uso de hidrocolóides. Para cada coalhada obtida, foi feita a caracterização da textura, ao nível da dureza e adesi0vidade, bem como, a caracterização físico-química (matéria gorda, acidez e pH) e reologia, de forma a estudar o impacto no produto final. O queijo final foi obtido através de leitelho pré concentrado, fermentado com culturas e com adição de carboximetilcelulose antes do término da fermentação. Foi aplicado um tratamento térmico, após a fermentação, de forma a manter o pH constante durante a continuidade do processo até ao produto final. A textura era consistente e cremosa, sem evidências de granulosidade. Para além do formato natural, foram concebidas mais duas formulações: gengibre e chá verde e stevia.
The main goal of this dissertation is to describe the work developed in internship at Innolact, S L, under the theme: "Study of the development of a new fresh cheese with high protein content and low-fat content". Quescrem Protein, is a fresh cheese, like a quark cheese and a cream cheese, made with buttermilk. It contains about 2% fat and approximately 12% protein. It aims to be launched on the market in the segment for sportists. The company was facing a problem of texture in the cheese, as it showed a granularity and astringency, which seem to result from the fat / protein ratio. Particle size affects not only microstructural and rheological properties, but also sensory perception (Lucey and Singh, 1997). The work developed throughout the internship, aimed to solve the texture problem and, in turn, to enable the release of Quescrem Protein in the market. Changes were made in the curding process, in the type of cultures, heat treatment, methods of concentration of the protein, and in the use of hydrocolloids. For each curd obtained, characterization of texture, in the level of hardness and adhesiveness, as well as the physical-chemical characterization (fat, acidity and pH), and rheology were done, to study the impact on the final product. The final cheese was obtained through pre-concentrated buttermilk, fermented with cultures and with addition of carboxymethylcellulose before the end of the fermentation. After the fermentation, a heat treatment was applied to keep the pH constant throughout the process until the final product. The texture was consistent and creamy, with no evidence of granularity. In addition to the natural version, two more formulations were designed: with ginger and with green tea + stevia
The main goal of this dissertation is to describe the work developed in internship at Innolact, S L, under the theme: "Study of the development of a new fresh cheese with high protein content and low-fat content". Quescrem Protein, is a fresh cheese, like a quark cheese and a cream cheese, made with buttermilk. It contains about 2% fat and approximately 12% protein. It aims to be launched on the market in the segment for sportists. The company was facing a problem of texture in the cheese, as it showed a granularity and astringency, which seem to result from the fat / protein ratio. Particle size affects not only microstructural and rheological properties, but also sensory perception (Lucey and Singh, 1997). The work developed throughout the internship, aimed to solve the texture problem and, in turn, to enable the release of Quescrem Protein in the market. Changes were made in the curding process, in the type of cultures, heat treatment, methods of concentration of the protein, and in the use of hydrocolloids. For each curd obtained, characterization of texture, in the level of hardness and adhesiveness, as well as the physical-chemical characterization (fat, acidity and pH), and rheology were done, to study the impact on the final product. The final cheese was obtained through pre-concentrated buttermilk, fermented with cultures and with addition of carboxymethylcellulose before the end of the fermentation. After the fermentation, a heat treatment was applied to keep the pH constant throughout the process until the final product. The texture was consistent and creamy, with no evidence of granularity. In addition to the natural version, two more formulations were designed: with ginger and with green tea + stevia
Description
Keywords
Queijo fresco Baixo teor em gordura Alto teor em proteína Problema de textura Carboximetilcelulose Fresh cheese High protein content Low fat content Texture problem Carboxymethylcellulose