Influencia de la premaduración de la leche en la elaboración del queso tipo Minas

Abstract

The objective of this study was to verify the influence of the pre ripening of milk on the manufacture of Minas cheese. The treatments were. A) fresh milk; B) pre ripened milk for 2:30 hours, raised the acidity from 0.03 to 0.04%, expressed as lactic acid; c) pre ripened milk for 3:30 hours increased the titratable acidity from 006 to 0.0 7u/Th The amount of rennet was established to clot the milk in 4.5 minutes. The obtained cheeses were analysed for titratable acidity at 3, 5, 7, 10, 20 and 30 days, and for moisture, fat, protein, ash, sodium chloride, soluble nitrogen and non proteic nitrogen, at 10, 20 and 30 days. The organoleptic properties: flavor, body, texture, color-appearance and general quality — were also evaluated, after 20 days of elaboration. The results showed that a) there were no differences among the treatments related to acidity, moisture, fat, protein and sodium chloride; b) the contents of ash, soluble nitrogen and non proteic nitrogen were smaller in the cheeses from pre ripened milk, and those differences were higher in treatment C;- c) there were no differences among the treatments related to flavor; d) cheese manufacture with pre ripened-milk, presented the worst body, texture and coloration.