Efeito do tratamento térmico e adição de cultura probiótica nas características do queijo tipo brie

Abstract

Cheeses considered to be special have shown potential growth in the country in terms of production and consumption, such as brie cheese. The characteristics of this product are given by the external growth of the white mold Penicillium candidum which matures the cheese from the outside through a complex biochemical phenomenon. Aiming to obtain a product with technological and functional characteristics, the present study aimed to prepare brie cheese with the addition of initial culture Lactococcus lactis, secondary culture Penicillium candidum and probiotic culture Lactobacillus acidophilus using raw bovine milk and pasteurized bovine milk with maturation of thirty days at 10 oC. Physical-chemical, microbiological characterizations, analysis of visual aspects and electrophoretic profile were performed. It was observed that samples with heat treatment showed biochemical transformations different from fresh milk, reflecting on the texture, moisture and protein profile of the products. In the physical-chemical characterization it was observed that the cheeses presented humidity values much lower than what is recommended by the legislation for this type of cheese, presenting values of 24.37g /100g to 35.47 g/ 100 g, during maturation was accompanied by the loss of moisture suffered by weighing on different days, where a more significant loss was detected between days 10 and 18. The relative electrophoretic mobility, position of the protein bands, and their respective molecular weights in greater abundance in the cheeses were identified as: α S1-casein (23.61 kDa), α S2-casein (25.23 kDa), β-casein (23.98 kDa), к-casein (19.02 kDa) and α-lactalbumin (14.2 kDa). Cheese samples with the addition of calcium chloride showed more united and intense protein bands. When comparing samples with the addition of the solution, it can be said that the addition of calcium chloride has a good influence on the yield and protein profile of the cheeses. The addition of L. acidophilus also had a positive influence on the protein profile and yield of the products obtained. All tests of brie type cheese showed viability of the probiotic microorganism L. acidophilus after maturation, the lactobacilli were present in the cheese samples in high numbers, in the order of 107 UFC/g. The other cultures also showed good viability and in all cheeses obtained the microorganism Lactobacillus acidophilus proved to be a good option for a technological strategy to significantly improve the quality of brie cheeses.