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Produção de manteiga de ovelha com kefir e com probióticos
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Abstract(s)
Este estudo teve como principal objetivo a produção de manteiga de ovelha com probióticos e com kefir.Quatro vertentes de manteiga de ovelha foram produzidas e comparadas quanto às suas propriedades físico-químicas e microbiológicas. 400 L de leite de ovelha foram usados na produção das natas e manteigas.As natas obtidas (60 L com 40% de gordura) foram pasteurizadas a 90 °C durante 5 min e divididas de igual forma. Antes da batedura, cada 15 L de natas foram inoculados com: uma cultura aromática (Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis), uma cultura probiótica (L. casei, L. acidophilus e L. rhamnosus), cultura de Kefir (Debaryomyces hansenii, L.lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, L. lactis subsp. lactis, Leuconostoc, Streptococcus thermophilus) e não inoculada.Depois da batedura, os leitelhos obtidos foram recolhidos e analisados durante 21 dias de armazenamento refrigerado. Todas as manteigas foram lavadas e temperadas com sal a 1% (m/m).As manteigas e os leitelhos foram analisados em termos de sólidos totais, gordura, proteína, cinzas, acidez titulável e cor (CIEL*a*b*). As amostras de manteiga foram avaliadas através de um teste de perfil de textura e por reologia. As análises microbiológicas incluíram bactérias do ácido lático (BAL), Lactococus e bolores e leveduras. Também foram submetidos a uma análise sensorial por um painel de 30 membros não treinados.Produziram-se manteigas e leitelhos com níveis adequados de probióticos superiores a 6 log UFC/g e ambos foram bem aceites pelos consumidores.Pode concluir-se que todas as manteigas e leitelhos produzidos com fermentos foram bem aceites pelos provadores e a fermentação a partir de Kefir ou Probióticos permite que se produzam manteigas e leitelhos de ovelha com propriedades sensoriais atrativas.
In the present work, four types of sheep’s butter were produced and compared regarding their physicochemical and microbiological properties. 400 L of sheep’s milk were used for cream and butter production. The obtained cream (60 L with 40% fat) was pasteurized at 90 °C for 5 min and equally divided. Before churning, each 15 L of cream were inocuated with: aromatic culture (Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis), a probiotic culture (L. casei, L. acidophilus e L. rhamnosus), a Kefir culture (Debaryomyces hansenii, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, L. lactis subsp. lactis, Leuconostoc, Streptococcus thermophilus) and non-inoculated. After churning, the obtained buttermilks were collected and analyzed over 21 days of refrigerated storage. All butters were washed with pasteurized water and salted (1%, w/w). Butters and buttermilks were analyzed for total solids, fat, protein, ash, titratable acidity and color (CIEL*a*b*). The texture properties of butter samples were assessed through a texture profile analysis test and by small strain stress sweep tests using a rheometer. The microbiological analysis performed included lactic acid bacteria (LAB), lactococcus and yeasts and molds. Butter and buttermilk samples were also submitted to sensory analysis by panel of 30 untrained members. All butter samples produced with fermented cream presented adequate levels of LAB and were well accepted by consumers. Cultured buttermilks also presented levels of LAB higher than Log 6 UFC/mL. It could be concluded that the fermentation of cream by selected starters, Kefir or probiotic bacteria allows for the production of sheep’s butter with attractive sensory properties while, also originates cultured buttermilks with good nutritional and sensory properties.
In the present work, four types of sheep’s butter were produced and compared regarding their physicochemical and microbiological properties. 400 L of sheep’s milk were used for cream and butter production. The obtained cream (60 L with 40% fat) was pasteurized at 90 °C for 5 min and equally divided. Before churning, each 15 L of cream were inocuated with: aromatic culture (Lactococcus lactis subsp. cremoris, Leuconostoc, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis), a probiotic culture (L. casei, L. acidophilus e L. rhamnosus), a Kefir culture (Debaryomyces hansenii, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, L. lactis subsp. lactis, Leuconostoc, Streptococcus thermophilus) and non-inoculated. After churning, the obtained buttermilks were collected and analyzed over 21 days of refrigerated storage. All butters were washed with pasteurized water and salted (1%, w/w). Butters and buttermilks were analyzed for total solids, fat, protein, ash, titratable acidity and color (CIEL*a*b*). The texture properties of butter samples were assessed through a texture profile analysis test and by small strain stress sweep tests using a rheometer. The microbiological analysis performed included lactic acid bacteria (LAB), lactococcus and yeasts and molds. Butter and buttermilk samples were also submitted to sensory analysis by panel of 30 untrained members. All butter samples produced with fermented cream presented adequate levels of LAB and were well accepted by consumers. Cultured buttermilks also presented levels of LAB higher than Log 6 UFC/mL. It could be concluded that the fermentation of cream by selected starters, Kefir or probiotic bacteria allows for the production of sheep’s butter with attractive sensory properties while, also originates cultured buttermilks with good nutritional and sensory properties.
Description
Keywords
Manteiga Leitelho Probióticos Kefir Ovelha