Fermentation of Petit Suisse obtained with whey retention, lactase addition and less amount of added sugars versus traditional formulation

Abstract

Current market trends indicate lactose free or low lactose products. In addition, economic and ecological issues lead to the adaptation of traditional technologies to other ones that allow process modification to meet the new reality without losing quality. However, the development of new technologies demands studies to optimize them in order to meet industries and consumers necessities. The present work aimed to evaluate the impacts of the use of lactase and the reduction of sugar addition in the fermentation of Petit Suisse made with the method of whey retention.The applying of lactase during Petit Suisse production allows the reduction in fermentation time in two hours according to the experimental protocol of the experiment. The fermentation profile differs among treatments and mathematical relations between pH and time were established.

Keywords

• queijo
• fermentação
• desenvolvimento de novos produtos
• intolerância a lactose.