Semi-cured cheese with accelerated maturation, and immersion in alcohol

Abstract

The dairy industries and research centers are constantly developing new types of cheeses. Cheese is a result of precipitation of milk proteins, yielding product of high nutritional value. This study aimed to improve the cheese processing time half cure. The proposal consisted in the greenhouse to maturity in the production of cheeses half cure in a short period of time, and at the end of the process, the cheeses were immersed in white wine, rum and beer characteristics intrinsic to confer to the cheese washed rind. Cheeses were classified as A, B, C and D. Being A control cheese, which was stored under refrigeration; B, cheese immersed in white wine with an alcohol content of 11%; C, cheese immersed in beer type "lager" with a degree of 6.9%; and D, cheese immersed in liquor with an alcohol content of 40%. The results of the sensory analysis show preference percentage for each attribute assessed: appearance: 33% for all cheese, the aroma 28% for cheese (wine and rum), texture was higher for the cheese with wine (33%), intended to purchase 62% (wine) and 65% (cachaça). The immersion of cheeses in alcoholic beverages provided new scents and pleasant fruity flavors of cheese.