Reduced fat Prato cheese added of proteolytic enzyme: physical and sensorial characteristics

Abstract

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation,and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to theconcern to health, the cheeses consumers have been seeking for products with low fat contents; howeverfat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness andtexture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking forimproved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, colorand sensory characteristics are fundamental quality indicators of the final products. This study reports thefindings from the analyses on the physical and sensory characteristics of low fat Prato cheese with additionof proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosainimproved the quality of the product, as this additive neither affected the meltability, nor produced bitterness,which is a common unpleasant taste in low fat cheeses.