Efeito da fosfolipase nas características e rendimento do queijo minas padrão

Abstract

The enzyme phospholipase A1 has been used in cheese to increase yield by retaining phospholipids in the fat globule membrane, which generates a highly emulsifying compound (lysophospholipid) that reduces syneresis. Therefore, the objective was to evaluate the effect of adding phospholipase in Minas Padrão cheese produced with different fat contents milk on yield and physicochemical properties. Four treatments were performed (cheese without enzyme with 3.1% milk fat - 3.1SF, cheese with phospholipase with 3.1% milk fat - 3.1CF, cheese without phospholipase with 2.5% milk fat milk - 2.5SF and cheese with phospholipase with 2.5% milk fat - 2.5CF) and 3 repetitions. There was no difference in moisture content, fat content, fat in dry matter and pH. However, there was a significant difference in protein content, and 3.1CF and 2.5CF treatments were similar in protein content. This can be explained by phospholipids interacting with proteins, forming lipoprotein complexes. As for the adjusted yield, the cheeses from the 3.1SF and 2.5CF treatments were similar; that is, it was possible to obtain the same yield in the cheeses made with 3.1% milk fat and 2.5% fat in milk without altering its moisture content and FDM. This becomes a gain for the industry, which can use this cream for other products, such as butter, without losing the characteristics of the cheese. There was also an increase in the yield of the 3.1CF treatment compared to the other treatments, which is compatible with the results cited in the literature. Although the cheeses showed no difference in fat content, the free oil release was higher in the 3.1SF and 3.1CF treatments, however, all treatments showed a higher free oil release after 20 days. Regarding the texture profile, all treatments showed an average decline after 20 days of ripening, with an increase in adhesiveness that did not differ over time. The b* colour over time showed no difference, but the luminosity decreased up to 35 days, and the a* colour gradually increased during the ripening period. The consumers preferred the cheese from the 2.5 CF treatment in the sensory test, and the cheese from the 3.1 CF treatment was the least liked. The consumers did not notice a significant difference between the treatments without adding phospholipase.