Parâmetros físico-químicos e microbiológicos do queijo labneh de leite ovino durante armazenamento refrigerado

Abstract

The objective of this study was to produce two formulations of Labneh sheep milk from the Rio Grande do Sul and to evaluate microbiological and physicochemical parameters during refrigerated storage. Formulations A and B were prepared using a similar protocol, varying only the cheese pressing time, and final products showed high moisture, titratable acidity and fat. Both ovine labneh were classified as very high moisture and semi-fat cheeses according Brazilian legislation. Microbiological counts observed in labneh cheeses at 135 days had values into the legal limits, however values above the standard were observed in some periods of storage.Formulation A presented higher stability and lower contamination than B, probably due to longer pressing time and consequent lower humidity. Storage of sheep milk labneh in the spreadable showed to be viable for four months, but it is necessary the pressing cheese for at least four hours, to avoid excess of moisture and microbiological contamination above the standard in the product end.