Cheese yield, fat and dry matter transitions from milk pasteurized by the two pasteurization systems to the curd, as well as, the physical-chemistry characteristics of cheeses were evaluated. The statistical treatment was full randomly, with two treatments: pasteurization by high temperature short time system (HTST) and direct steam injection (DSI), with six replications. The DSI system incorporated about 8,5% of water to the milk, having as consequence reduction (P<.05) in the total solids, in the fat and in the acidity of the pasteurized milk. Larger transition of fat of the milk to the curd was observed, when this was pasteurized by the DSI system, it resulted in larger cheeses yield manufactured with milk pasteurized by this system. (8.48 liters of milk /kg of cheese), when compared to the HTST system (9.54 liters of milk /kg of cheese). Cheeses manufactured by the DSI system presented higher fat content and fat in dry matter (29.06 and 55.25%), compared to the HTST system (27.02 and 49.88%), respectively. The DSI system provides expressive increases in the cheeses yield and, of the components of the milk it was conclude that the fat was the main responsible for this increase.
Acidity; crioscopy dry extract; phosphatase; fat; peroxidase; pasteurization system
