Efeito da temperatura de coagulação e prensagem manual nas características do queijo Minas Artesanal da região do Campo das Vertentes

Abstract

Minas Artisanal cheese is produced using traditional methods and has been protected by specific legislation since 2019. Seasonal temperature variations significantly influence cheese production, especially curd consistency. During the warmer months, the milk tends to coagulate more quickly, resulting in firmer curds. On the other hand, in the colder periods of the year, the milk can cool down, and coagulation can be slower, forming more fragile curds. These fluctuations in environmental conditions challenge artisan cheesemakers to adjust their manufacturing techniques to ensure the desired consistency of the final product. This study evaluated the impact of two milk coagulation temperatures, 28 °C and 36 °C, on producing artisanal Minas cheese from the Campo das Vertentes region. The cheeses were made over 3 different days (3 repetitions) with milk at 36 °C (corresponding to the temperature at which it leaves the cow udder) and 28 °C (corresponding to the temperature at which the milk arrives at the cheese factory on cold days) (2 treatments). The cheeses were collected fresh for yield analysis and ripened (7, 14, 22 and 30 days of maturation) for physico-chemical, microbiological, texture profile and instrumental colour analysis. No significant differences (P>0.05) were found in the moisture, fat, protein, salt and water activity contents between the treatments. However, concerning time, ripening influenced these parameters because the cheese was ripened without packaging, which causes a loss of moisture, resulting in a higher concentration of solids. The results of the pH analyses showed no significant differences (P>0.05) between treatments, time and the treatment x time interaction. Besides proteolysis, which is fundamental to flavour and texture, showed no significant differences (P>0.05) between treatments. However, there was an increase in protein hydrolysis throughout the ripening process (P<0.05). The temperature variation did not significantly (P>0.05) affect the yield of the cheeses, although the curds made at 28 ºC were visually softer, possibly because the cheesemaker had adjusted the mositure at the time of manual pressing. The texture profile analyses showed no difference (P>0.05) in hardness, cohesiveness, elasticity and chewiness between the treatments. However, in relation to time, during the ripening process, there was a significant difference (P<0.05) in terms of increased proteolysis and loss of moisture. In addition, there was no statistical difference (P>0.05) in the instrumental colour of the cheeses between the treatments, but there were changes concerning time during ripening. The results of the microbiological analyses showed compliance with the food safety standards required by legislation.