Utilização do colostro bovino na produção de queijos

Abstract

This research was conducted with the objective of developing fresh and aged cheeses with the addition of different levels of bovine colostrum. For the production of fresh and matured cheeses, different proportions of colostrum (0, 15, 20 and 25%) from Jersey cows were used. Maturation was carried out for 10, 20, 30 and 40 days, at a temperature of 5 ºC and relative humidity of 75%. The physicochemical characterization of milk and colostrum was determined. The cheeses were evaluated for the concentration of lipids, proteins, total solids, fat in the dry extract, ash, moisture, pH, water activity and titratable acidity, in addition to color determination, texture profile, microbiological analysis and sensory evaluation. Control cheeses with 20 and 30 days of maturation and samples with 15% colostrum matured for 30 and 40 days were classified as medium moisture cheeses (35,0- 45,9 g/100g). The cheeses with the addition of colostrum matured for 20 days, the control samples and with 20 and 25% of colostrum matured for 30 and 40 days were determined as high moisture cheeses (46,0 to 54,9 g/100g). As for the fat content in the dry extract, the control samples of treatments with 20 and 30 days of maturation were classified as fatty cheeses (45.0 to 59.9 g / 100g). The other cheeses and their respective treatments were classified as semi-fat cheeses (25,0 and 44,9 g/100g). The formulation with 20% colostrum matured for 10 days was classified as lean cheese (10,0 and 24,9 g/100g). The ash content was higher in the formulations with the addition of colostrum matured for 40, 20 and 30 days, respectively. The addition of 20 and 25% colostrum to fresh cheeses increased the pH. The acidity of the cheeses was low. The cheeses showed an average yield of 6.08 to 7,57 L of mixture of milk and colostrum for the production of one kilogram of cheese. Therefore, the insertion of colostrum for application in cheese production proved to be a viable alternative from the point of view of the production technology used and the sensory acceptance.