Resumo

OLIVEIRA, Ingrid Laíse Silvestre de et al. Physicochemical composition, yield and sensory acceptance of Coalho cheese obtained from Zebu’s cow milk. Rev. mex. de cienc. pecuarias [online]. 2021, vol.12, n.2, pp.337-352.  Epub 15-Nov-2021. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v12i2.5600.

The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the Coalho cheese obtained from milk of Guzerat, Gyr and Sindi cows. Twenty (20) cows of Zebu breeds were selected, from which it was obtained the frequency values of the genetic polymorphism kappa-casein. Milk were submitted to fat, protein, lactose, non-fat solids and total solids, electrical conductivity analysis and somatic cell count. Cheeses were submitted to fat, protein, total solids, pH, moisture and yield (g TS/L) analysis. Attributes appearance, aroma, texture and flavor were judged at the 1st, 25th and 46th day of storage. There was a total frequency of 0.70 for genotype AA, 0.30 for genotype AB. There was no significant difference in milk composition among the studied breeds. However, there were differences in the physicochemical composition (with the exception of the protein) and the yield of the cheeses, but all the breeds showed a similar real yield. It was found effect of the storage period on the cheeses sensory attributes in the different breeds, with the exception of the appearance. The milk of the Guzerat, Gyr and Sindi breeds constitute an excellent raw material for the production of curd cheese and ensures a satisfactory sensorial acceptance of the product at the 1st, 25th and 46th days of storage.

Palavras-chave : Bos taurus indicus; Breed; Consumer; Dairy product; Storage.

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