Evaluation of quality of Coalho cheese produced with endogenous Lactococcus spp

Abstract

Purpose – The objective of this study is to evaluate the quality of Coalho cheese produced using two different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese in Bahia, Brazil. Design/methodology/approach – Three different batches of cheeses were produced using lactic acid Lactococcus spp. strains named “LA-02”, “RE-02” and “Blend” (LA-02 plus RE-02). To study the quality of these products the paper uses quantitative descriptive analysis (QDA), a test of acceptability and an analysis of physical-chemical parameters. Findings – For the flavor attribute, the highest acceptabilities were for LA-02 (7.38) and Blend (6.92). The panelists found that 13 attributes were important to describe Coalho cheese. The Blend cheese was characterized by its yellow color, hardness, consistency, chewiness, typical Coalho cheese aroma and flavor. The LA-02 cheese was characterized by its acid flavor, homogeneity and softness. All the samples analyzed showed values of moisture and fat that were in line with Brazilian legislation. Practical implications – Coalho cheese is a typical Brazilian artisanal cheese that is normally produced with raw milk, even though legislation does not allow this. Pasteurization of the milk used to produce cheeses guarantees the microbiological safety of the product and, in this case, the cheese needs the addition of lactic acid bacteria in order to improve the sensorial quality and to give typical characteristics. Originality/value – Coalho cheese, as produced in the artisanal form, is widely appreciated for its sensorial characteristics. The Coalho cheese proposed in this research retains the typical sensory characteristics by using different strains of Lactococcus spp. that were isolated from artisanal Coalho cheese but according to the specification of good manufacturing practices (GMP).