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Efeitos do tipo de salga no valor do pH, na concentraĆ§Ć£o de sal e no rendimento de um queijo de cabra curado
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Advisor(s)
Abstract(s)
O objetivo principal foi a comparaĆ§Ć£o de dois tipos de salga distintos, na produĆ§Ć£o de um queijo curado de cabra: sal adicionado apenas no leite; e sal aplicado no leite e Ć superfĆcie do queijo na desenformagem. Realizaram-se dois ensaios. Os mĆ©todos utilizados foram: mediĆ§Ć£o do valor do pH no queijo; determinaĆ§Ć£o do teor de cloretos em percentagem de cloreto de sĆ³dio; e o rendimento queijeiro.
Os valores do pH dos queijos decresceram ao longo das quatro semanas de cura. Nas duas primeiras semanas, o pH foi significativamente superior, em ambos os ensaios, na salga somente no leite. Na terceira semana houve diferenƧas significativas entre salgas, apenas num dos ensaios, apresentando a salga no leite um valor de pH significativamente mais elevado. Na quarta e Ćŗltima semana, nĆ£o houve diferenƧas significativas entre salgas, mas sim entre ensaios. Na determinaĆ§Ć£o do teor de cloretos, em ambos os ensaios, a percentagem de cloreto de sĆ³dio, foi superior nos queijos em que o sal foi aplicado no leite e Ć superfĆcie do queijo.
Os resultados do rendimento queijeiro calculados foram contraditĆ³rios, nĆ£o sendo possĆvel evidenciar o efeito da salga no rendimento e comprovando que o leite teve uma enorme influĆŖncia no produto final, queijo.
The main objective was to establish the possible effect of two salting methods on the yield of a cured goat cheese, namely: salting only the milk; and salting in the milk and in cheeseās surface on first day of curing. To fulfill this goal, in two trials, we used the following methodology: measurement of pH in cheese, during one month of curing; determination of chloride content in percentage of sodium chloride; and cheese yield. The pH values measured on the cheese decreased during the four weeks of curing. In the first two weeks the pH was significantly higher in both trials when salting was only applied to milk. In the third week there were major differences between the two salting processes only in one of the trials, with higher values observed when the milk and the surface of the cheese were salted. In the fourth week, at the end of ripening, there were no significant differences in pH between cheeses resulting from different salting methods, but only between trials. Based on the determination of chloride content, in both trials, the percentage of sodium chloride was higher when cheese resulted from salting the milk and salting the surface of the cheese. Cheese yield values calculated were contradictory, thus not allowing the perception of any influence of salting method in cheese yield, and showing that raw milk had a major influence in the final product, the cheese.
The main objective was to establish the possible effect of two salting methods on the yield of a cured goat cheese, namely: salting only the milk; and salting in the milk and in cheeseās surface on first day of curing. To fulfill this goal, in two trials, we used the following methodology: measurement of pH in cheese, during one month of curing; determination of chloride content in percentage of sodium chloride; and cheese yield. The pH values measured on the cheese decreased during the four weeks of curing. In the first two weeks the pH was significantly higher in both trials when salting was only applied to milk. In the third week there were major differences between the two salting processes only in one of the trials, with higher values observed when the milk and the surface of the cheese were salted. In the fourth week, at the end of ripening, there were no significant differences in pH between cheeses resulting from different salting methods, but only between trials. Based on the determination of chloride content, in both trials, the percentage of sodium chloride was higher when cheese resulted from salting the milk and salting the surface of the cheese. Cheese yield values calculated were contradictory, thus not allowing the perception of any influence of salting method in cheese yield, and showing that raw milk had a major influence in the final product, the cheese.
Description
Keywords
Queijo curado Queijo de cabra Salga rendimento queijeiro pH Cloretos Cured cheese Salting
Citation
Raimundo, A. J.; Cabrita, A. Laranjeira, C.; Oliveira, A.; Dias, I. & Cristina, J. (2015). Efeitos do tipo de salga no valor do pH, na concentraĆ§Ć£o de sal e no rendimento de um queijo de cabra. Revista da Unidade de InvestigaĆ§Ć£o do Instituto PolitĆ©cnico de SantarĆ©m, 3 (4): 84-99
Publisher
Unidade de InvestigaĆ§Ć£o do Instituto PolitĆ©cnico de SantarĆ©m