71A-49

A. T. Silva¹, A. G. F. VAN DENDER², E. V. Faria³, and K. Yotsuyanagi³. (1) Centro de Pesquisa & Desenvolvimento de Laticínios, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas - SP, 13070-178, Brazil, (2) Centro de Pesquisa & Desenvolvimento de Laticínios - Tecnolat, Instituto de Tecnologia de Alimentos - ITAL, Avenida Brasil, 2880, Campinas - SP, 13070-178, Brazil, (3) Laboratório de Análises Físicas e Sensoriais - LAFISE, Instituto de Tecnologia de alimentos - ITAL, Avenida Brasil 2880, Campinas, 13070-178, Brazil

“Requeijão cremoso” is a genuine Brazilian product. It is a smooth and creamy processed cheese obtained by cooking a blend of fresh cheese curd, emulsifying salts, water, and cream. The objective of this study was to evaluate the sensory characteristics of “requeijão cremoso” light made from curd obtained by heat-acid precipitation of skim milk and “requeijão cremoso” light produced from retentates obtained by ultrafiltration of skim milk and acidified with direct addition of lactic acid (1) and UF retentates fermented by lactic acid bacteria (2). A total of six samples of “requeijão cremoso” light (RCL) were analyzed: one sample of RCL obtained by heat-acid precipitation of skim milk (traditional); three samples obtained from ultrafiltration retentates; one sample of commercial traditional RCL; and one sample of commercial UF RCL, both purchased from a local retail shop. All the samples were evaluated on the basis of the results of a consumer acceptability test. In addition to overall acceptance, the samples were also evaluated as to consumer acceptance of firmness, spreadability, flavor, and acidity. Sensory panel members recorded their rating for each of these sensory attributes using a 9-point hedonic scale. Sensory analysis showed that the three samples of RCL obtained by ultrafiltration were evaluated as being of superior sensory quality, compared to the sample of commercial traditional RCL and similar to the sample of traditional RCL obtained by direct acidification and to the sample of commercial UF “requeijão cremoso” light. (Research Project funded by FAPESP)

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana