STUDY OF THE USE OF MORE AFFORDABLE YEAST FOR THE PRODUCTION OF MOSSARELLA CHEESE

• DOI: https://doi.org/10.22533/at.ed.1594662404071

• Palavras-chave: fermentation, cheese, lactic acid.

• Keywords: fermentation, cheese, lactic acid.

• Abstract:

  A very important factor in the production of mozzarella is the yeast added to the milk at the time of production. Specific bacteria are used by the industry to ferment the dough in a short time and obtain a product of excellent quality. For the production of this cheese on an academic scale, alternatives are considered when purchasing inputs, in order to serve more quickly, in a smaller volume and with less investment. Therefore, the use of natural yogurt in association with yeast for the production of bread can be an alternative to meet these purchasing specificities. The objective of this project was to evaluate the physical-chemical and sensorial characteristics of mozzarella produced with the bacteria present in natural yogurt and the yeast found in the yeast used to make bread. As a result, it was seen that the yeast treatment obtained excellent sensorial acceptance, mainly in relation to texture, which is one of the most demanded attributes in mozzarella cheese, together with the ease of acquiring this input and an excellent fermentation time, around 3 to 4 hours, compared to 18 hours for natural yogurt and 2 hours for dairy culture, making it a great fermenting agent for making mozzarella cheese. With the results obtained, it is concluded that mozzarella can be made with yeast: Saccharomyces cerevisiae, making it easier to plan and execute practical mozzarella classes in the animal products processing discipline of the Food Technician course at IFG; Campus: Aparecida de Goiânia.