Queijo mozzarella: rendimento e sua relação com o leite, o processamento e a recuperação de constituintes

Abstract

In mozzarella manufacturing, traditional cheese from Italy, Brazilian dairy products are based on the Italian production technology, necessarily using the whole buffalo milk and employing a similar process. The mozzarella yield suffers effect of various factors requiring better understanding of their relationship with the production process. Thus, this study aimed to identify the relationship of mozzarella yield with the composition of buffalo milk, the factors of processing and recovery of constituents in whey. The production of 30 batches of mozzarella cheese in a dairy industry in the state of Rio Grande do Norte was accompanied, between March and November of 2015 the volumes of ingredients were followed, the whey and cheese produced; Steps duration; and other important factors in the process, such as pH. Samples of raw milk and whey samples were collected for chemical analysis (fat, total protein, casein, lactose, total solids and non-fat solids) and the results were used to calculate recovery in whey constituents (RES). To calculate the mozzarella yield (RM) was considered the volume ratio (kg) of milk used for each kg of cheese obtained. The data were subjected to statistical method of descriptive analysis, Pearson correlation and multivariate (principal components). The physico-chemical characteristics of milk were within the ideal for processing and according to the literature reviewed. RM had overall average 4.74 ± 0.40 L / kg and the RES, 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 for fat, protein, casein, lactose, non-fat solids and total solids, respectively. Mozzarella processing generally reached an adequate yield for this type of cheese, below 5.0 L/kg. Most of the correlations were not significant between the milk composition variables and between the processing variables, but was most significant in its recovery to the constituent variables in serum. Mozzarella yield showed a greater association with the age of yeast, times elapsed between the sections and during the curd stretching and pH and density of the milk. Knowing the recovery of whey components and mozzarella yield and better controlling the processing of factors, Mainly related to yeast (whey) and elapsed times during the stages, is a way for the industry to get a more stable manufacturing efficiency mozzarella.