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Produção de queijo tipo Mozarela com leite de vaca dos Açores
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| Resumo, Índice, Introdução | 302.87 KB | Adobe PDF | ||
| Documento Principal | 977.58 KB | Adobe PDF |
Authors
Abstract(s)
O queijo mozarela teve sua origem na região de Battipaglia, na Itália. É uma variedade macia e não amadurecida da família pasta-filata. Outrora o queijo mozarela era feito apenas de leite de búfala. Nos dias de hoje, quer em Itália ou em outros países europeus e nos EUA este tipo de queijo é feito a partir de leite de vaca. O queijo mozarela tem características muito próprias como a sua brancura, macio, levemente salgado, possuindo um brilho de superfície muito animado e uma propriedade única de elasticidade. As suas características devem-se à ação do ácido lático no para-caseinato dicálcico.
O presente trabalho teve como objetivos: apresentar e explicar todo o fluxograma do processo produtivo do queijo mozarela, fatores que afetam a sua qualidade, a sua composição e o seu sabor; analisar as propriedades funcionais do queijo mozarela para uso em pizza; proceder à avaliação sensorial do queijo mozarela produzido artesanalmente em comparação com amostras comerciais.
O queijo mozarela produzido neste trabalho e outro queijo mozarela comercial adquirido no mercado foram avaliados sensorialmente quanto ao aspeto, sabor, aroma e textura. Foram elaboradas fichas de avaliação com escalas não estruturadas para cada provador. As amostras de cada processamento foram avaliadas com três repetições. Foram realizadas três sessões. Os resultados indicam que houve concordância entre os provadores. Entre os dois queijos houve diferenciação, relativamente à aparência, sabor e aroma. O queijo mozarela elaborado neste trabalho apresentou-se mais branco, mais firme, com mais brilho, com aroma e sabor mais característico do produto tradicional.
ABSTRACT: The mozzarella cheese that had its origin in the region of Battipaglia, Italy. It is a soft and unripe variety of pasta-filata family. Once the mozzarella cheese was made only of buffalo milk. Nowadays, either in Italy or other European countries and in the USA this type of cheese is made from cow's milk. The mozzarella cheese has very own characteristics as its whiteness, soft, slightly salty, possessing a very animated surface brightness and a unique property of elasticity. Its characteristics are due to the action of lactic acid in the dicalcium para-caseinate. The objectives of the present work were to present and explain the whole flow diagram of the Mozzarella cheese production process, factors that affect its quality, composition and flavour; to analyze the functional properties of the mozzarella cheese for use in pizza; to assess the sensorial properties of the manufactured cheese in comparison with commercial samples. The mozzarella cheese produced in this work and another commercial mozzarella purchased on the market were sensorial evaluated for their appearance, flavour, aroma and texture. Evaluation sheets were drawn up with unstructured scales for each taster. Samples from each processing were evaluated with three replicates. Three sessions were performed. The results indicate that there was agreement between the tasters. Between the two cheeses there was differentiation, regarding the appearance, flavour and aroma. The mozzarella cheese elaborated in this work appeared to be whiter, firmer, brighter, with a more characteristic aroma and flavour of the traditional product.
ABSTRACT: The mozzarella cheese that had its origin in the region of Battipaglia, Italy. It is a soft and unripe variety of pasta-filata family. Once the mozzarella cheese was made only of buffalo milk. Nowadays, either in Italy or other European countries and in the USA this type of cheese is made from cow's milk. The mozzarella cheese has very own characteristics as its whiteness, soft, slightly salty, possessing a very animated surface brightness and a unique property of elasticity. Its characteristics are due to the action of lactic acid in the dicalcium para-caseinate. The objectives of the present work were to present and explain the whole flow diagram of the Mozzarella cheese production process, factors that affect its quality, composition and flavour; to analyze the functional properties of the mozzarella cheese for use in pizza; to assess the sensorial properties of the manufactured cheese in comparison with commercial samples. The mozzarella cheese produced in this work and another commercial mozzarella purchased on the market were sensorial evaluated for their appearance, flavour, aroma and texture. Evaluation sheets were drawn up with unstructured scales for each taster. Samples from each processing were evaluated with three replicates. Three sessions were performed. The results indicate that there was agreement between the tasters. Between the two cheeses there was differentiation, regarding the appearance, flavour and aroma. The mozzarella cheese elaborated in this work appeared to be whiter, firmer, brighter, with a more characteristic aroma and flavour of the traditional product.
Description
Dissertação de Mestrado, Tecnologia e Segurança Alimentar, 30 de maio de 2018, Universidade dos Açores.
Keywords
Análise Sensorial Queijo Mozarela Produção de Queijo Reologia Cheese Production Mozzarella Cheese
Pedagogical Context
Citation
Toledo, Lisandro Miguel Freitas. "Produção de queijo tipo Mozarela com leite de vaca dos Açores". 2018. 83 p.. (Dissertação de Mestrado em Tecnologia e Segurança Alimentar). Angra do Heroísmo: Universidade dos Açores, 2017. [Consult. Dia Mês Ano]. Disponível em www:<http://hdl.handle.net/10400.3/5167>.