Aspectos físico-químicos e sensoriais do queijo reino maturado sob diferentes condições, visando à exportação

Abstract

The Reino cheese is considered a traditional Brazilian cheese, originate by Edam Dutch cheese, whose history dates back to late nineteenth century. It was the first cheese matured produced industrially in Brazil. It is spherical, very aromatic, its bark is thick and tinged with red. Traditionally, it is sold in cans spherical. traditionally, The Reino cheese requires a longer maturation, which adds value to it and results in a cheese with sensory characteristics peculiar, who linked to their traditional packaging and bark, strengthening its international standard. Brazil occupies a prominent position opposite the main producing countries of world cheeses, and currently producing fine cheeses represent the possibility of working with differentiated products with high added value, therefore, a niche emerging market with great opportunities. And, once the Reino cheese presents itself as one of the most important cheeses for the cheese national industry, it becomes feasible to think of their export potential, once verified the growth of world trade in cheese. Thus, this experiment aimed to consolidate the scientific-technical specifications for Reino cheese in about physicochemical and sensory aimed its at inserting foreign market. Three batches were produced of Reino cheese in an industrial scale. Each batch of cheese was made from 10.000 liters (L) standardized and pasteurized milk coming from the same cooling tank . Randomly withdrew 60 cheeses from each batch, a total of 180 sampling units, 108 aimed to analysis physical, chemical and physic-chemical and 72 aimed to analyzes sensory. The experiment was divided into two phases, in Phase 1, the Reino cheeses were divided into two treatments A and B, and in Phase 2, were divided into six treatments, as follows: A1, A2, A3, B1, B2 and B3. In both phases of the cheeses were analyzed over time. We used the split-plot design experiment. Made the analysis of variance (ANOVA), and we used the test of Student Newman Keuls (SNK) to compare the means between treatments A and B, at each time, and to compare the means between the times each treatment, and to compare the means between the subdivisions of treatment A and B, at each time, and to compare the means between the times of each treatment. The maturation that occurred during refrigerated transport of Reino cheese (simulated by Treatment B) differed of traditional maturation (simulated by Treatment A). It was found that there was statistically significant difference between the subdivisions of treatments A and B in characteristics chemical, physical, physicochemical and sensory . The salt was homogeneously distributed in the cheese 26 days after manufacture regardless of the temperature and humidity in the drying/curing. It was concluded that the results of this experiment confirmed the classification of this cheese like fat and low humidity, according to the specifications of RTIQQ and that the technological point of view, the traditional Reino cheese has export potential due to its peculiar characteristics of flavor and texture, and its traditional packaging in cans. To do so, we must invest in the quality of milk and in traceability to meet the international requirements.