Food Science and Technology (Campinas)
versión On-line ISSN 1678-457X
CAVALCANTE, José Fernando Mourão et al. Manufacture of regional coalho type cheese by using pasteurized and standardized cow milk added with endogenous lactic acid culture. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.1, pp. 205-214. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612007000100036.
The main objective of this work is to propose a manufacturing procedure to make a safe artisan Coalho type cheese. Pasteurized and standardized cow´s milk added with endogenous lactic acid culture was used in the procedure. Endogenous lactic cultures were identified and characterized after being isolated from raw cow´s milk and artisan cheeses. The selected cultures were used in the manufacturing procedure designed for Coalho type cheese. Cheese made with added endogenous lactic acid culture underwent physic-chemical analysis, sensory acceptance and fritter tests. Results showed that it is feasible to make such cheese in a standardized process, with improved microbiological quality, keeping sensory properties of traditional cheese made with raw milk and a reduced cost using suppression on imports of starter cultures.
Palabras llave : Coalho type cheese; manufacture; endogenous lactic acid culture.