Utilização de enzima transglutaminase e soro concentrado por nanofiltração na elaboração de queijo petit suisse

Abstract

This study was performed with the general aim of studying the use of concentrate fluid whey and the enzyme transglutaminase in the cheese formulation petit suisse and set technological manufacturing parameters. The specific objectives were: 1) to establish, through the delineation of statistical tool central composite, optimal concentrations of serum concentrate and enzyme transglutaminase (TG) (EC 2.3.2.13), evaluating the performance, texture, syneresis index and sensory acceptance and 2) define the optimal amount of the enzyme transglutaminase in the cheese formulation petit suisse with fixed value of serum concentrated fluid, assessing income, texture profile, syneresis index and sensory acceptance. The skim milk, the cream and the concentrated whey obtained by nanofiltration process were acquired in Dairy Campo Verde Ltda., located in Lavras, MG. The preparation of the cheese was made in dairy pilot plant at the Department of Food Science at the Federal University of Lavras (DCA / UFLA); the cheeses chemical composition , whey concentrate and milk analysis were held at Milk Analysis Laboratory and Milk Products, and the texture analyzes were conducted at the Engineering Laboratory and Microstructure, both also in DCA / UFLA. It can be seen that the ratio skimmed milk / whey concentrate showed a positive linear term, in other words, the higher the proportion of milk, the larger the total solids present in the initial mixture and the technical higher yield. The term transglutaminase enzyme concentration threshold was also positive, meaning that the higher the enzyme concentration, the higher the yield. About syneresis, the results on the linear and quadratic terms of the ratio of skim milk / whey concentrate, only the linear transglutaminase concentration showed a statistically significant effect (p ≤ 0.10). The elasticity parameter varies from 0.68 (test 8) to 1.01 (test 10), the adhesive ranged from -12.64 (test 7) -2.53 (test 8), hardness 10 (test 5 ) 352 (test 2), the cohesiveness of 0.48 (test 8) 0.78 (tests 2 and 9), waxiness 44 (test 7) to 276 (test 2) and chewiness 19 (test 8) 262 (test 2). It can be observed, between the evaluated parameters of the texture profile, the hardness was the parameter that was significantly affected by linear terms of ratio skimmed milk / whey concentrate and the enzyme concentration beyond the quadratic term enzyme concentration and interaction between the two independent variables. It can be observed statistically that, for all items, a significant difference (p <0.05) between the two treatments, being represented by higher average the treatment 4, consisting of more milk and less proportion of enzyme, compared to treatment 8. Treatments 4 and 8, with 95% and 5% milk whey concentrate and 0.3% transglutamianse, and 85% milk, 15% concentrated serum transglutaminase and 0.35%, respectively, showed higher yields, overcoming the treatment 6, with 100% milk and 0.2% transglutaminase. Sensorially, it can be concluded that treatment 4 obtained better acceptance with high concentrations of enzymes and, such as the treatment 8 (0.35%), showed higher texture changes with the formation of lumps perceptible to the palate. In the attributes that compose the texture profile of petit suisse cheese, only the appearance hardness (g) was affected by the proportion skim milk / whey concentrate and transglutaminase enzyme, therefore the others, not being too affected significantly (p ˂ 0.10).