Processamento de queijo pré-cozido maturado

Abstract

This study aimed to parameterize the conditions of production of mature precooked cheese from optimal processing conditions. The production yield was determined and the physicalchemical and microbiological characterizations of the cheese under study were carried out. The physicochemical characterization involved the evaluation of moisture, pH and fat content at 0, 10, 20, 30 and 40 maturation days, respectively. Microbiological characterization at 0, 20 and 40 days involved the quantification of total and thermotolerant coliforms and coagulase positive Staphylococcus. The cheese, after 40 days of maturation, had a moisture content of 24.3%, allowing it to be classified as low moisture cheese, in accordance with current legislation. The results of the physical-chemical characterization (humidity, pH and fat, respectively) obtained on the last day (40) of the process were: 21.3%; 6.26 and 32%. Respectively, the results obtained for the microbiological analysis of total and thermotolerant coliforms and Staphylococcus coagulase positive are presented according to the parameters required by Brazilian legislation. At 40 days of maturation, a cheese free from contamination was obtained. The process of maturing the pre-cooked cheese strengthens the milk production chain of Sergipe and demonstrates the great potential for innovation in the agro-industry.