ECONOMIC PERFORMANCE AND SENSORY ANALYSIS OF PROBIOTIC
“MINAS FRESCAL” CHEESE PRODUCED USING BOVINE AND CAPRINE MILK
Marion Pereira da Costa1*, Hugo Leandro Azevedo da Silva1, Celso Fasura
Balthazar1, Robson Maia Franco2, Marco Antonio Sloboda Cortez2
1
Mestrandos, Faculdade Veterinária da Universidade Federal Fluminense, Rio de
Janeiro, Brasil
2
Departamento de Tecnologia de Alimentos. Faculdade de Veterinária, Universidade
Federal Fluminense, Rio de Janeiro, Brasil
*Autor para correspondência: [email protected]
Recebido em: 30/09/2013 – Aprovado em: 08/11/2013 – Publicado em: 01/12/2013
ABSTRACT
The "Minas Frescal" cheese is the most produced and consumed cheese in Brazil,
which can be added probiotic cultures and prebiotic ingredients. The objective of this
work was to determine the industrial yield and sensory evaluation of cheese from
cow and goat milk added with probiotic (Lactobacillus acidophilus LA-5®). The bovine
cheese had pH 6.53, 47.6% fat in dry matter, 63.2% moisture and 39°D titratable
acidity, while the caprine cheese had pH 6.5, 58.4% fat in dry matter, 58.5% moisture
and 35°D titratable acidity. All bacteriological an alyzes were in accordance with that
established in Brazilian legislation. Both elaborations obtained high yield, 4.0 liters
cow milk had been used for the production of one kilogram of cheese, and 4.5 liters
of goat milk for the same amount of cheese. Regarding the acceptance test, bovine
and goat cheeses obtained respectively hedonic term "like moderately" and "dislike
very much". For the attitude test, the bovine cheese received hedonic term "eat
often", while the goat "rarely eat". The cheese made from goat milk was not well
accepted by consumers, due to intrinsic characteristics of goat milk, requiring the
addition of spices or other ingredients to improve the acceptance of this dairy
product.
KEYWORDS: Acceptance and Attitude test, Bovine cheese, Caprine cheese,
Probiotic, Yield.
RENDIMENTO ECONÔMICO E ANÁLISE SENSORIAL DE QUEIJO MINAS
FRESCAL PROBIÓTICO ELABORADO COM LEITE BOVINO E CAPRINO
RESUMO
O queijo minas Frescal é o queijo mais produzido e consumido no Brasil, este pode
ser acrescido de culturas probióticas e ingredientes prebióticos. Por esses motivos,
neste trabalho objetivou-se a elaboração de queijos Minas Frescal a partir de leite de
cabra e vaca adicionados de cultura probiótica (Lactobacillus acidophilus LA-5®), foi
determinando o rendimento econômico e realizando análises sensoriais, além de
análises físico-químicas e bacteriológicas para caracterização dos queijos
produzidos. O queijo bovino apresentou pH de 6,53, 47,6% de gordura no extrato
seco, 63,2% de umidade e 39°D de acidez titulável, e o queijo caprino obteve pH de
ENCICLOPÉDIA BIOSFERA, Centro Científico Conhecer - Goiânia, v.9, n.17; p. 2306
2013
6,5, 58,4% de gordura no extrato seco, 58,5% de umidade e 35°D de acidez titulável.
Todas as análises bacteriológicas estavam de acordo com o estabelecido na
legislação brasileira. Ambas as elaborações obtiveram alto rendimento econômico,
sendo utilizados 4,0 litros de leite bovino para a produção de um quilograma de
queijo, e 4,5 litros de leite caprino também para um quilograma de queijo. Em
relação ao teste de aceitação, os queijos bovino e caprino obtiveram,
respectivamente, termo hedônico "gostei moderadamente" e "desgostei muito".
Quanto ao teste de atitude, o queijo bovino obteve termo hedônico "comeria
frequentemente", enquanto o caprino "raramente comeria". O queijo produzido com
leite de cabra não obteve uma boa aceitação perante os provadores, devido às
características intrínsecas do leite caprino, sendo necessário o acréscimo de
condimentos e/ou outros ingredientes para melhorar a aceitação deste produto.
PALAVRAS-CHAVE: Probiótico, Queijo de cabra, Queijo de vaca, Rendimento,
Teste de aceitação e atitude.
INTRODUCTION
Milk is described as a colloidal suspension, containing emulsified fat globules
, proteins, lactose, minerals, vitamins and enzymes. Hence, milk is considered one of
the most completed foods, and it has great importance in human nutrition (HAUG et
al., 2007). Among domestics species, bovine milk is the most produced and
manufactured (FAO, 2012) and it is composed by approximately 87% water, 3.5 to
4% fat, 5% lactose, slightly acidic pH in range of 6.6 - 6,8, vitamins (A, B, D, E) and
minerals (PARK et al., 2007). However, milk from other ruminants species, especially
goat, sheep and buffalo, is also produced and used in the manufacture of dairy
products, as cheeses and fermented milk (PANDYA & GHODKE, 2007).
Goat milk has been a satisfactory substitute for children and adults in allergy
events caused by some fractions of cow's milk protein, which is αs1-casein the most
important protein fraction to cause allergy. . The concentration and types of goat milk
casein fractions have different organization and amount that in cow's milk, as well,
caprine milk has higher concentrations of ß-casein, αs2-casein and a small amount
of αs1-casein. (EL-AGAMY, 2007). Nevertheless, goat milk is considered
hypoallergenic and it is commonly consumed by individuals who are allergic to cow’s
milk (ALBENZIO et al., 2012).This milk has a distinctive taste, which is related of the
higher concentration of caproic, caprylic and capric acids (MAYER & FIECHTER,
2012; PARK et al., 2007). Dairy products are the ideal vehicles for storing and
transporting probiotic bacteria to the human gastrointestinal tract, as they provide an
environment conducive to growth and increased viability of those micro-organisms
(SANDERS & MARCO, 2010).
Probiotics are live microorganisms, which when consumed in adequate
amounts, confer a health benefit on the host (SANDERS, 2009). A number of health
benefits are attributed to probiotics consumption include improvement of intestinal
health by the regulation of microbiota, and stimulation and development of the
immune system, synthesizing and enhancing the bioavailability of nutrients, reducing
lactose intolerance symptoms, and reducing the risk of certain other diseases
(OELSCHLAEGER, 2010). It has been proposed a daily therapeutic dose of 8-9 log
CFUg-1. Such high concentration has been suggested to offset possible losses of
probiotic bacteria during the passage through stomach and intestine (TAMIME,
2008). Although, Lactobacillus acidophilus La-5 survived below 5 log CFUg-1 at
artificial gastrointestinal juice, when administrated between 8-9 log CFUg-1 in
ENCICLOPÉDIA BIOSFERA, Centro Científico Conhecer - Goiânia, v.9, n.17; p.2307
2013
fermented soy product vehicle (BEDANI et al., 2013). Several beneficial effects have
been attributed to L. acidophilus La-5, as prophylactic activity against children
rotavirus diarrhea infection (WEICHERT et al., 2012), relief of clinical symptoms of
atopic dermatitis in children, and intestinal microbiota modulation (SAVARD et al.,
2011).
COSTA et al., (2013) in their review, concluded that dairy products represent
the most important segment of functional foods. This factor is related to three
characteristics: (1) milk matrix technological properties, such as allowing the
functional viability of ingredients added to the product; (2) the high dairy products
practicality ; (3) and the relationship that consumers make dairy products with the
aspect of healthiness. In addition, the cheese production is the best activity in dairy
industry and "Minas Frescal" cheese is the most popular in Brazil (EMBRAPA, 2010).
This fact is due mainly to high manufacturing yield and ease processing, which
allows a rapid investment return. Moreover, available prices make it present in the
diet of the population (NEVES-SOUZA & SILVA, 2005). The “Minas Frescal” is a
semi-fat cheese, which has high moisture and must be consumed fresh (BRAZIL,
1996). Therefore, the objective of this work was to determine the industrial yield and
sensory evaluation of the cheeses made with bovine and caprine milk.
MATERIALS AND METHODS
The determination of the physical chemistry (total acidity, pH, specific gravity
at 15ºC; freezing point and fat) and bacteriological analyzes (coliforms, E. coli,
Staphylococcus positive coagulase and Salmonella spp.) of the raw and pasteurized
milk was performed in order to evaluate the quality of milk used in cheeses
production (APHA, 2001).
For the manufacture of cheeses, there were used twenty liters of milk (of
each species - bovine and caprine), in duplicate. The milk was pasteurized by
heating for 30 minutes using the temperature range of 62-65°C, followed by
immediate cooling to 32°C. Pasteurization was carri ed out under constant stirring, in
an enclosed, temperature controlled. The manufacturing procedures was followed by
FURTADO & NETO (1987) technique , using as ingredients, calcium chloride,
commercial milk culture - Lactobacillus acidophilus LA-5® (Chr Hansen, Valinhos,
Brazil) and coagulant liquid, all quantities given by the manufacturers.
Before coagulation, 4x109 CFU/mL of lyophilized of a probiotic culture of
Lactobacillus acidophilus LA-5® was add. The mass was cut into grains (2 cm) and
left to stand for three minutes. Then, there was a slow and discontinuous agitation for
20 minutes and further molding. The cheeses were turned over every hour, during
four hours, followed by one hour and twenty minutes in 20% salt brine immersion.
Salting were packaged and kept refrigerated at 4°C ±2 until the day of analysis.
For the characterization of cheese, representative samples of each
production were evaluated on the first day after preparation: bacteriological analyzes
(coliforms, Escherichia coli, Staphylococcus positive coagulase, and detection of
Salmonella spp.) (APHA, 2001) and chemical physical analyzes (fat in dry matter FDM, acidity, pH and moisture) (BRAZIL, 2001). The yield of each cheese was
calculated as follows: four liters of milk needed for the development of a kilogram of
cheese (L/kg). In this case, it was divided the volume of milk by the sum of the mass
of the cheeses (ROSSI, 1998).
The sensory evaluation of the two cheeses was performed on the fourth day
after manufacture in order to a good salt distribution and correlated with the usual
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cheese consumption. The overall acceptance and attitude scale of samples was
assessed by a hedonic test. For this purpose, a nine-point hedonic scale (DRAKE,
2007) was used by 40 consumers (21-58 years), which including 29 women and 11
men, randomly recruited. The criterion of inclusion to enroll the study was regular
dairy products consumption. There were not accepted allergic or intolerant people to
dairy products. The sensory analysis was performed in individual cabins, the samples
were presented according to a randomized complete block design (MACFIE et al.,
1989). The results of the sensory tests were subjected to one-way analysis of
variances (ANOVA) followed by Tukey test. A p-value below 5% (P < 0.05) was
regarded as significant.
RESULTS AND DISCUSSION
The average of total acidity, pH, density, cryoscopic index and fat of bovine
and goat milk are summarized in Table 1.
TABLE 1. Averages of physicochemical analysis of the bovine and goat milk.
TOTAL ACIDITY
(°D)
pH
DENSITY a
15º C (g/mL)
FREEZING POINT
(°H)
FAT (%)
BOVINE
17.5
6.66
1.030
-0.530
4.43
CAPRINE
17.8
6.63
1.031
-0.576
3.56
Both milk presented acidity result according with some authors, ranging from
14.95°D to 18°D. As well as, the pH values, which c orroborate with the literature, are
in the range of 6.57 to 6.8 for cow (DAMÁSIO et al., 1987; PARK et al., 2007) and 6.5
to 6.8 for goat (GOMES et al., 2004). The density of bovine milk is similar that one
mentioned by PARK et al. (2007) from 1.028 to 1.034 g / mL at 15 ° C, and the goat
milk greater than the value found by DAMÁSIO et al. (1987), which was 1.028 g / mL.
That can be explained by the fact that density is influenced, among other factors,
indirectly by stage of lactation (GOMES et al., 2004). According with legislation, value
for bovine milk freezing point with 12.5% total solids is -0.530°H (FONSECA &
SANTOS, 2000). Thus, the cow milk obtained -0.530°H , being within the expected
range. In another hand, the goat milk freezing point was -0.576 °H, less than
established by PARK et al. (2007). The percentage of cow's fat milk found (4.43%)
may be considered high compared to results described in the literature, which are in
the range 3.32 to 4.13% (DAMASIO et al., 1987). While the amount of goat’s fat milk
(3.56%) was approximately 3% and may reach 5.80% for Saanen goats (GOMES et
al., 2004), agreeing with the average found in this study. The values of raw milk and
pos-pasteurization analyzed are indicated in Table 2.
TABLE 2. Average of bacteriological analyzes of raw and pasteurized milk.
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2013
Cow
Goat
Raw milk
Milk pasteurized
Raw milk
Milk pasteurized
>1.100
negative
9
negative
>1.100
negative
negative
negative
3,3x10
2,0x10²
29x10
4,7x 10
4,2x10²
negative
uncountable
negative
absent
present
absent
Coliform (MPN*)
E. coli (MPN*)
6
TAMB**
Staphylococcus
coagulase positive
Salmonella spp.
present
MPN* = Most Probable Number
TAMB** = Total aerobic mesophilic bactéria
6
4
The pasteurization process was effective due to decrease and/or absence of
some bacteria after the heat treatment( Table 2), undetected growth of total coliforms
(30/35° C) and Staphylococcus bacteria in cow and g oat milk samples (BRAZIL,
2000; BRAZIL , 2001) allowed the preparation of cheese, and conduct of sensory
analysis.
The results of moisture, fat, pH and acidity analyzes of cheeses were shown
in Table 3.
TABLE 3. Average of physicochemical analysis of the cheeses
ACIDITY (°D)
pH
MOISTURE (%)
FMD (%)
BOVINE
39
6,53
63,20
47,60
CAPRINE
35
6,05
58,50
58,40
The both cheese (bovine and caprine) were classified as high moisture
according to legislation (BRAZIL, 1996), which may have favored the growth of
probiotic strain L. acidophilus. Although, the non-probiotic microorganism
(Lactobacillus acidophilus LA-5®) count realized. It is believed the high acidity in
cheeses was due to lactose fermentation, because the addition of lactic culture
(MARCATTI et al., 2009). This fact was confirmed by RIBEIRO et al., (2009), who
observed the pH reduction when the concentration of probiotic bacteria increased.
Average results of coliforms and Escherichia coli in bovine and caprine
cheese are presented in Table 4.
TABLE 4. Data of coliforms (NMP UFC/g) and Escherichia coli
(NMP UFC/g) in bovine and caprine cheeses.
MPN UFC/g
Coliforms
E. coli
BOVINE
4,3X10²
CAPRINE
23
23
4
Despite the high rate of coliforms found in cow cheese, this result is in
accordance with standards of Resolution - RDC nº 12 (BRAZIL, 2001), which
declares the maximum concentration allowed of 5x10³ UFCg-1. This fact may be
related to recontamination during the various stages of production, since these
microorganisms were completely eliminated by pasteurization process.
Staphylococcus positive coagulase, in both cheeses, were less than 5x102 UFCg-1,
which differs from the results found by some authors (MELO et al. 2009; ZOCCHE et
al., 2012). All bacteriological analyzes are in accordance with Brazilian Legislation
(BRAZIL, 1996).
The yield obtained was 2.966 Kg for cow cheese and 2.630 Kg for goat
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cheese after syneresis. Based on the evaluation of the industrial yield (amount of milk
required for drawing) cow milk had the highest yield, requiring 4 L of milk to produce
one kilogram of cheese while goat milk required 4,5L for each kilogram of cheese.
Positively, both processes of preparation showed high yield being greater than those
found by Neves-Souza and Silva (2005). According to BARBOSA et al. (2009) the
economic yield of “Minas Frescal” cheese can be significantly changed depending on
the time of storage of milk at 4° C.
Regarding the acceptance test, the mean scores obtained for the bovine
cheese was 7.236, while for the caprine cheese this value was 2.461, which
corresponds the hedonic term "like moderately" and "dislike very much", respectively.
For the intention of purchase the bovine cheese was preferred, and the mean scores
achieved for this cheese was 8.273, which received "eat frequently" as hedonic term.
While the caprine cheese value was 4.331, which meant, "rarely eat" as hedonic
term. These results may be related to the fact that consumers are familiar with the
bovine “Minas Frescal” cheese, as well as, the pronounced flavor of goat
milkpresents short chain fatty acids caproic, caprylic and capric (QUEIROGA et al.,
2009; SLACANAC et al., 2010), giving this intrinsic flavor to its cheese, that was
unpleasant for some consumers.
CONCLUSION
The formulations had a high yield, especially cow milk's cheese, representing
10 L of milk for 2,5 Kg of cheese. The bovine cheese had a better acceptance by the
consumers, because the intrinsic characteristics of goat milk/cheese presented
strong and unpleasant flavor for some consumers. Changes in the manufacture of
this cheese can be introduced to improve the sensory acceptance, such as the
addition of spices and other ingredients, or even changes in texture.
ACKNOWLEDGMENTS
The authors are thankful for the financial support of the National Council of
Technological and Scientific Development (CNPq).
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