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Ensaios de fabrico de queijo fresco com teor reduzido de lactose
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Orientador(es)
Resumo(s)
It can be stated that one third of Portugal’s population suffer of lactose intolerance. The main objective of this study was the development of a new product in our market, originated in Portugal, low lactose fresh cheese.
Were tested various enzymatic hydrolysis methodologies, in order to know what is the enzyme’s actuation time on milk or cheese required to hydrolyze the biggest lactose content. The enzyme was added 3 and 18 hours at 6C and 1 hour at 30C, before the beginning of manufacture, and, added at the time of addition of the remaining ingredients, during cheese manufacture. Have also been developed assays with the addition of different amounts of salt, to minimize the predictable effects of lactose hydrolysis, like the increase of sweetness.
After 3-4 days of conservation, was achieved a degree of lactose hydrolysis above 90% (93- 97%). Upon reaching concentrations levels less than 0,5g of lactose per 100g of cheese (0,5%, m/m), the product may be considered as low lactose fresh cheese.
The different methodologies of manufacture didn’t affect the positive opinion of the tasters, during the sensory evaluation.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
lactose lactose intolerance beta-galactosidase enzymatic hydrolysis fresh cheese
Contexto Educativo
Citação
Ribeiro, C.V.C. - Ensaios de fabrico de queijo fresco com teor reduzido de lactose. Lisboa: ISA, 2013,