Quality assessment of the manufacture of new ripened soft cheese by <i>Geotrichum candidum</i>: physico-chemical and technological properties

JASTER, Henrique; JUDACEWSKI, Priscila; RIBEIRO, Jéssica Caroline Bigaski; ZIELINSKI, Acácio Antonio Ferreira; DEMIATE, Ivo Mottin; LOS, Paulo Ricardo; ALBERTI, Aline; NOGUEIRA, Alessandro

doi:10.1590/fst.25717

Henrique JASTER

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Priscila JUDACEWSKI

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Jéssica Caroline Bigaski RIBEIRO

Departamento de Engenharia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Acácio Antonio Ferreira ZIELINSKI

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Ivo Mottin DEMIATE

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Departamento de Engenharia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Paulo Ricardo LOS

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Aline ALBERTI

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Departamento de Engenharia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Alessandro NOGUEIRA ^** Corresponding author: alessandronog@yahoo.com.br

Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

Departamento de Engenharia de Alimentos, Universidade Estadual de Ponta Grossa – UEPG, Ponta Grossa, PR, Brasil

* Corresponding author: alessandronog@yahoo.com.br

Parameters (g/kg)	Dairy Cows	Fraction cheese	Period of ripening (days)				p
Parameters (g/kg)	Dairy Cows	Fraction cheese	1	7	14	21	p
Moisture	Holstein	Center	595 ± 25^aA	487 ± 12^bA	572 ± 7^aA	578 ± 7^aA	^*
		Surface	499 ± 18^aB	517 ± 23^aA	503 ± 6^aBC	428 ± 14^bD	^*
		Whole	603 ± 43^aA	507 ± 5^bcA	545 ± 20^bAB	484 ± 9^cC	^*
	Jersey	Center	485 ± 32^B	489 ± 30^A	496 ± 46^BC	520 ± 14^B	ns
		Surface	573 ± 11^aA	435 ± 11^bB	475 ± 6^bC	468 ± 32^bC	^*
		Whole	428 ± 20^C	500 ± 8^A	466 ± 33^C	492 ± 38^BC	ns
P			^*	^*	^*	^*
Ash	Holstein	Center	29.5 ± 0.6^aBC	30 ± 1^a	27.1 ± 0.7^bD	22.1 ± 0.1^cE	^*
		Surface	35.2 ± 0.4^bA	32 ± 2^e	38.8 ± 0.2^dA	38.7 ± 1^aA	^*
		Whole	30.0 ± 0.3^bcB	34.6 ± 0.4^d	33.6 ± 2.1^eB	37.3 ± 0.9^aA	^*
	Jersey	Center	28 ± 1^CD	34 ± 9	27.8 ± 2.5^CD	25.3 ± 0.2^D	ns
		Surface	22 ± 1^bE	33 ± 1^a	31.0 ±1.1^aBC	33.1 ± 1^aB	^*
		Whole	25.1 ± 0.7^bD	29 ± 0.1^b	33.5 ± 2.3^aB	29.8 ± 0.4^bC	^*
P			^*	ns	^*	^*
Lipids	Holstein	Center	245 ± 5^aC	228 ± 7.6^bC	232 ± 7.6^abC	225 ± 9^bC	^*
		Surface	243 ± 6^C	240 ± 5.0^C	238 ± 10.4^C	235 ± 13^C	ns
		Whole	235 ± 5^C	228 ± 7.6^C	230 ± 5^C	236 ± 6^C	ns
	Jersey	Center	310 ± 10^B	305 ± 13.3^B	315 ± 13.2^A	297 ± 8^B	ns
		Surface	327 ± 6^aA	307 ± 5.7^bB	295 ± 5^cB	293 ± 6^cB	^*
		Whole	330 ± 10^A	323 ± 5.7^A	322 ± 2.9^A	328 ± 8^A	ns
P			^*	^*	^*	^*
Protein	Holstein	Center	148 ± 2^cB	176 ± 16.9^abB	159 ± 79^bcE	193 ± 3^aB	^*
		Surface	184 ± 2^bA	184 ± 2.2^bB	251 ± 15^aA	191 ± 16^bB	^*
		Whole	142 ± 2^cC	179 ± 8.1^bB	183 ± 2^bD	197 ± 7^aB	^*
	Jersey	Center	181 ± 1^bA	186 ± 3.0^bB	200 ± 1^aC	184 ± 9^bB	^*
		Surface	133 ± 3^cD	206 ± 5.9^bA	221 ± 9^aB	217 ± 5^abA	^*
		Whole	151 ± 3^cB	195 ± 7.2^bAB	215 ± 5^aBC	188 ± 5^bB	^*
P			^*	^*	^*	^*
NPN	Holstein	Center	3.4 ± 0.3^cA	2.5 ± 0.3^dA	7.2 ± 0.3^aA	5.2 ± 0.2^bC	^*
		Surface	3.5 ± 0.4^cA	2.5 ± 0.01^dA	7.7 ± 0.2^bA	9.7 ± 0.6^aA	^*
		Whole	0.60 ± 0.01^cC	0.5 ± 0.01^dC	1.10 ± 0.01^bD	1.7 ± 0.1^aE	^*
	Jersey	Center	1.6 ± 0.1^cB	2.2 ± 0.01^bB	2.4 ± 0.4^bC	4.4 ± 0.2^aD	^*
		Surface	0.60 ± 0.01^dC	2.3 ± 0.2^cB	3.9 ± 0.1^bB	6.1 ± 0.1^aB	^*
		Whole	0.10 ± 0.01^dD	0.4 ± 0.01^cC	0.70 ± 0.01^bD	1.20 ± 0.01^aE	^*
P			^*	^*	^*	^*
ASN	Holstein	Center	1.20 ± 0.01^bA	0.80 ± 0.01^cB	1.5 ± 0.1^aCD	0.80 ± 0.01^cC	^*
		Surface	1.0 ± 0.2^cA	0.90 ± 0.01^cB	3.8 ± 0.5^aA	2.0 ± 0.2^bB	^*
		Whole	1.0 ± 0.2^cA	0.90 ± 0.01^cB	2.5 ± 0.2^aB	1.8 ± 0.1^bB	^*
	Jersey	Center	0.9 ± 0.2^bA	1.00 ± 0.01^bB	1.00 ± 0.01^bD	2.0 ± 0.3^aB	^*
		Surface	0.5 ± 0.1^cB	1.7 ± 0.4^bA	1.8 ± 0.2^bC	3.9 ± 0.5^aA	^*
		Whole	0.60 ± 0.01^cB	1.2 ± 0.1^bB	1.40 ± 0.01^bD	4.5 ± 0.3^aA	^*
P			^*	^*	^*	^*
Tyrosine	Holstein	Center	169 ± 11^bA	193 ± 14^bC	436 ± 26^bD	1743 ± 128^aCD	^*
		Surface	149 ± 6^cA	402 ± 22^cA	3007 ± 44^bA	5460 ± 272^aA	^*
		Whole	100 ± 15^cC	232 ± 19^cB	1670 ± 84^bB	4707 ± 65^aB	^*
	Jersey	Center	83 ± 34^cC	154 ± 14^cD	471 ± 31^bD	896 ± 55^aE	^*
		Surface	141 ± 17^dAB	389 ± 16^cA	1561 ± 81^bB	2031 ± 148^aC	^*
		Whole	113 ± 4^cBC	240 ± 12^cB	687 ± 179^bC	1671 ± 52^aD	^*
P			^*	^*	^*	^*

Parameter	Dairy cows	Period of ripening (days)				p
Parameter	Dairy cows	1	7	14	21	p
Hardness (N)	Holstein	10± 2^aA	7.60 ± 1.23^bA	2.32 ± 0.71^cA	1.5 ± 0.6^c	^*
Hardness (N)	Jersey	6.34 ± 0.80^aB	1.71 ± 0.51^abB	1.49 ± 0.28^bB	1.3 ± 0.3^b	^*
P		^*	^*	^*	ns
Springiness	Holstein	0.89 ± 0.01^a	0.88 ± 0.01^aA	0.80 ± 0.06^b	0.7 ± 0.2^b	^*
Springiness	Jersey	0.88 ± 0.02^a	0.83 ± 0.01^abB	0.77 ± 0.01^b	0.69 ± 0.05^b	^*
P		ns	^*	ns	ns
Cohesiveness	Holstein	0.83 ± 0.01^aA	0.81 ± 0.01^abA	0.78 ± 0.05^b	0.70 ± 0.13^bc	^*
Cohesiveness	Jersey	0.82 ± 0.01^aB	0.79 ± 0.01^abB	0.73 ± 0.01^b	0.66 ± 0.05^b	^*
P		^*	^*	ns	ns
Gumminess (N)	Holstein	8.41 ± 1.24^aA	6.16 ± 0.13^bA	1.8 ± 0.6^cA	1.1 ± 0.6^c	^*
Gumminess (N)	Jersey	5.17 ± 0.64^aB	1.35 ± 0.40^abB	1.1 ± 0.2^bB	0.9 ± 0.3^b	^*
P		^*	^*	^*	ns
Chewiness (N)	Holstein	7.48 ± 0.01^aA	5.42 ± 0.01^bA	1.45 ± 0.01^cA	0.78 ± 0.01^c	^*
	Jersey	4.57 ± 0.01^aB	1.12 ± 0.01^bB	0.84 ± 0.01^bB	0.59 ± 0.01^b	^*
P		^*	^*	^*	ns
Resilience	Holstein	0.48 ± 0.01^aA	0.46 ± 0.01^abA	0.39 ± 0.04^bA	0.30 ± 0.09^bc	^*
Resilience	Jersey	0.45 ± 0.01^aB	0.45 ± 0.01^aB	0.34 ± 0.01^abB	0.27 ± 0.03^b	^*
P		^*	^*	^*	ns

Parameter	Dairy cows	Fraction cheese	Period of ripening (days)				P
Parameter	Dairy cows	Fraction cheese	1	7	14	21	P
L*	Holstein	Center	93.4 ± 0.4^aA	90.9 ± 0.9^bA	88.3 ± 0.3^bA	89 ± 1^cA	^*
	Holstein	Surface	92.9 ± 0.3^aAB	71.9 ± 0.8^cB	80.6 ± 0.9^bB	71 ± 1^cC	^*
	Jersey	Center	93.5 ± 0.2^aA	89.5 ± 0.3^bA	89.9 ± 0.6^cA	87.0 ± 0.1^cA	^*
	Jersey	Surface	92.4 ± 0.2^aB	75.1 ± 3^cB	80 ± 1^bB	80 ± 1^bB	^*
P			^*	^*	^*	^*
a*	Holstein	Center	2.2 ± 0.1^bA	4.1 ± 0.6^bB	3.80 ± 0.07^aB	3.9 ± 0.2^aC	^*
	Holstein	Surface	1.70 ± 0.07^dB	21.3 ± 0.8^aA	6.7 ± 0.9^cA	12 ± 1^bA	^*
	Jersey	Center	2.1 ± 0.06^bA	2.7 ± 0.1^aB	3.5 ± 0.4^aB	3.50 ± 0.03^aC	^*
	Jersey	Surface	2.3 ± 0.1^cA	19 ± 4^aA	6.9 ± 0.5^bA	5.5 ± 0.4^bcB	^*
P			^*	^*	^*	^*
b*	Holstein	Center	19.0 ± 0.4^cB	27 ± 1^bB	29.3 ± 0.5^abA	28 ± 4^a	^*
	Holstein	Surface	19.6 ± 0.5^cB	62 ± 1.01^aA	15.5 ± 0.3^dB	28 ± 3^b	^*
	Jersey	Center	18.2 ± 0.3^cB	24.1 ± 0.13^bB	29.4 ± 0.4^aB	31.80 ± 0.06^b	^*
	Jersey	Surface	21 ± 1^bA	58.0 ± 13.43^aA	20 ± 1^bC	24 ± 7^b	^*
P			^*	^*	^*	ns
Hue angle	Holstein	Center	83.3 ± 0.1^B	81.5 ± 1.16^A	82.5 ± 0.1^A	82 ± 1^A	ns
	Holstein	Surface	85.1 ± 0.1^aA	71.1 ± 0.60^bB	67 ± 3^cC	66.2 ± 0.5^cC	^*
	Jersey	Center	83.1 ± 0.2^aB	83.6 ± 0.25^cA	83.2 ± 0.6^abA	83.60 ± 0.06^bcA	^*
	Jersey	Surface	83.7 ± 0.6^aB	71.1 ± 3.41^bB	70.9 ± 0.9^bB	76 ± 4^bB	^*
p			^*	^*	^*	^*

[1] * Corresponding author: alessandronog@yahoo.com.br

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Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

Abstract