Efeito do uso de proteína concentrada do leite (MPC) nas características físico-químicas, reológicas e sensoriais do requeijão culinário

Abstract

RequeijãoCulináriois a typical Brazilian product and is widely used by the food industry, mainly as an ingredient. This type of curd must have specific characteristics in order to meet its use as an ingredient, such as having its melt controlled and not showing excessive browning. The present work analyzes the viability of producing a cheese with culinary characteristics by the partial and total substitution of the acid mass (obtained by direct hot acidification) by milk protein concentrate in the following proportions: 100% cheese mass (control ); 50% cheese mass + 50% milk protein concentrate (MPC 70); 100% milk protein concentrate (MPC 70). The proposed study aimed to evaluate the melting capacity, texture profile, physicochemical and sensory aspects of RequeijãoCulináriofrom the mentioned formulations. The substitution of milk protein concentrate by mass did not influence the composition of physico-chemical characteristics such as fat, moisture, water activity and total protein. The pH of the RequeijãoCulináriomade with MPC showed a significant difference when compared to the control. One of the characteristics most demanded by consumers regarding RequeijãoCulináriois its consistency when exposed to high temperature, ie melting. Statistical analyzes for melting performed in this study also do not indicate differences between treatments, a desirable characteristic, as it does not prevent the intended replacement. As for the texture parameters of the curd analyzed, they were not different from each other. Sensory analysis and purchase intention, the values obtained were different from the control at 5% significance level and, for a food to be considered acceptable, must have in its evaluation grade equal to or greater than 70%. The evaluated treatments presented a satisfactory result. Substituting acid mass for concentrated milk protein can have economic and environmental benefits for dairy industries. Therefore, this technology can be used in the manufacture of culinary curd, since the differences found between the traditional process and the one that uses concentrated or partial milk protein can be corrected during processing.