Caracterização de queijo minas frescal com adição de osmarin e alecrim

Abstract

Milk is a highly nutritious beverage essential for the functioning of the human body. Among its numerous derivatives are cheeses, which are generally obtained through milk coagulation. The "minas frescal cheese" stands out as an artisanal product due to its affordability and ease of commercialization. It is a dairy product characterized by its white color and soft texture, classified as a semi-fat cheese with very high moisture content. As a fresh cheese, it has a short shelf life. The production of queijo minas frescal with the addition of new ingredients is a relevant option for developing new products, as it offers nutritional benefits. Natural antioxidants extracted from plants help preserve foods. Helichrysum italicum, known for its antioxidant, antibacterial, and antifungal activity, is one such plant. Its use can influence shelf life due to the presence of volatile and phenolic compounds that can prevent fat oxidation. Rosmarinus officinalis, commonly known as rosemary, is a Mediterranean native belonging to the Lamiaceae family, recognized for its potent antioxidant action. Consequently, it has been used as a flavoring and preservative in many food products. This study aimed to produce queijo minas frescal with the addition of Helichrysum italicum and rosemary to enhance the product's preservation. Minas frescal cheese with added Helichrysum italicum and rosemary was produced following the same procedure as the standard cheese, adhering to eight steps. At the molding stage, 0.5% (w/w) of the plants, either in their fresh or dehydrated form, was added. Moisture and phenolic compound analyses were conducted on the plants, while pH, acidity, color, and sensory characteristics were evaluated in the cheese samples on days 1, 7, and 14. Fat, moisture, and ash content were analyzed on day 14. It was found that the fat content in the cheese samples complied with the legislation. Regarding moisture content, all samples showed levels higher than those permitted by legislation, possibly due to an error during the agitation stage, which separates the whey from the cheese. Samples containing the dehydrated plant exhibited lower moisture content, suggesting an influence of the low moisture content of the dehydrated plant. Acidity analysis revealed that cheeses with Helichrysum italicum and rosemary showed a reduction on day 7, which may be attributed to the antioxidant action of the herbs, decreasing acid formation during storage. Finally, the color evaluation noted that the characteristic luminosity of the white color of queijo minas frescal decreased over the storage period. Observing the results from the physicochemical analyses, it is possible to identify that the addition of Helichrysum italicum and rosemary could be a promising option for enhancing the quality and shelf life of minas frescal cheese.