Revista do Instituto de Latícinios Cândido Tostes (Jun 2020)

Sensory profile of Coalho type cheese made with lactic acid

  • Renata Golin Bueno Costa,
  • Gisela de Magalhães Machado Moreira,
  • Luiz Carlos Gonçalves Costa Júnior,
  • Junio César Jacinto de Paula,
  • Denise Sobral,
  • Fernando Antônio Resplande Magalhães,
  • Bruno Moreira de Souza

DOI
https://doi.org/10.14295/2238-6416.v74i4.770
Journal volume & issue
Vol. 74, no. 4
pp. 262 – 273

Abstract

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Coalho type cheese is the most traditional and one of the most manufactured in northeastern of Brazil but is becoming more popular in other parts of the country. The main objective of this study was to evaluate the sensory aspects of this cheese in five periods of storage: 8, 15, 30, 60, and 90 days. Three technologies for producing Coalho type cheese were evaluated: by direct acidification (with the addition of lactic acid), using mesophilic aromatic culture (without acid) and cheese without the addition of lactic acid and culture. The Quantitative Descriptive Analysis, with 10 trained tasters, was used to evaluate the following product descriptors: overall appearance, exterior color, aroma, melting resistance, texture, squeak while chewing, salty taste, acid taste, and flavor. There was no difference among treatments for the attributes evaluated, except for the texture. The time was critical in the analysis, therefore it is suggested that the Coalho type cheese must be consumed as fast as possible to maintain their typical features.

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