Efeito do uso de concentrado proteico de leite (MPC) nas propriedades do queijo Minas Padrão

Abstract

The objective of this dissertation was to use laser diffraction particle analysis for the study of the rehydration kinetics of powdered MPC70 in milk, aiming its use for cheese production as well as its impact on the properties of the Minas Padrão cheese. Because they are two distinct technologies that involve both the drying area and cheese technology, it was fundamental to interface these two systems, since each one has its technological peculiarities, whose understanding is necessary for the impact on the final product to be as little as possible. With the use of a laser diffraction particle analyzer, it was possible to identify at which moment of the addition step that the the MPC in the milk was completely dissolved. The process of rehydration of powdered MPC in milk was identified in two types of processing, based on the identification of the particle size: before solubilization, through the presence of particles in the region of larger size - or micrometric region - (above 10.77 μm) and after solubilization, through the migration of these particles to the smaller - or nanometric - region (below 0.200 μm). The Minas Padrão cheese production was performed to evaluate the performance of rehydrated MPC in milk aiming yield increase as well as its impact on the physical-chemical, rheological and sensorial characterization of the cheeses produced. The study demonstrated the clear influence of MPC on the increase of cheese yield, with the presentation of percentage indexes for the adjusted yield (Yadj) above the percentage supplemented and without significant differences in the physical-chemical and rheological characteristics of the cheeses, besides good sensory acceptance. Thus, this experiment reinforces the importance of particle analysis as an analytical tool to be used in the simulation of industrial processes of milk for the manufacture of cheese involving powdered MPCs. The supplementation in cheeses with this ingredient may be a good technological alternative to be adopted by production facilities to improve yield and productivity without significant changes in the final product.