Prato cheese is the second most consumed cheese in Brazil. Milk ultrafiltration (UF) is one of the processing alternatives for cheese manufacture which is receiving increased interest of the dairy sector, however, a lower rate of maturation in semi-hard cheeses made by UF has been reported. On this study were realized three processing experiments with three treatments each, respectively: with non concentrated milk (Trat. 1) and with milk concentrated by UF up to volumetric concentration ratios (RCV) of 2.5:1 and 3.7:1 (Trat. 2 and Trat. 3, respectively). The cheeses were manufactured by the traditional process with enzymatic coagulation (calf rennet Bela Vista® - 90% quimosin) forty minutes/35ºC), cut size one, partial remotion of 20% of whey and direct cooking by addition of water at 80ºC, molding, pressing and ripening at 7ºC. The three treatmens were compared among them with respect to composition, melting and proteolysis. With respect to composition, cheeses made by UF presented larger acidity, moisture and total protein and lower fat content. It was observed on treatment 3 a larger melting capacity and more intense proteolysis, as also their increase with respect to time.
Prato cheese; concentration; ripening; melting
