EVALUATION OF DIFFERENT TECHNOLOGIES FOR PRODUCTION OF "CHEESE TYPE PRATO" FROM CONCENTRATE MILK BY VACCUM EVAPORATION

Abstract

The objective of this study was to evaluate five different manufacturing technologies of the pratocheese from powdered milk by vacuum evaporation. The concentration of the milk, the prato cheese fabrications and sensory analysis were conducted in laboratory technology and sensory analysis of CEPE/ILCT of the EPAMIG, Juiz de Fora, MG. The linear relationships established between the tenor of the lactic solids and degrees Baume, for whole milk and skimmed milk showed satisfactory fit, what can be completed by the coefficients of linear fit. The equations can be applied in the production technology of cheese from powered milk with great reliability. The small amount of serum formed after the cutting, which makes the first mixing difficult, and, the highest content of the lactose in the grain, which enables intense and undesirable acidification, comprised the highest technology probl ems found during the testing. These problems were minimized including addition of 10% m/m of water at 35ºC during the first mixing, to proceed the washing of the mass with water at 35ºC, with subsequent indirect heating and reduction of dosage.