Qualidade de queijos coalhos adicionados de óleos essenciais em sua formulação

Abstract

The objective of this study was to evaluate the physicochemical composition of coalho cheese with the addition of essential oils of oregano, rosemary, and thyme in its formulation at different maturation times. The research was designed as a completely randomized design in a 3x4 factorial arrangement, in triplicate, at three maturation times: 0 (fresh cheese), 15, and 30 days, with four types of coalho cheese: control cheese without essential oil; with oregano essential oil; rosemary oil; and thyme oil, the last three with equivalent concentrations of 40 μL. The physicochemical characteristics of the cheeses at each period were evaluated. The quality of the milk used as raw material was assessed for physical properties, chemical composition, and the presence of pathogenic microorganisms. The milk used as raw material met the quality standards required by legislation. Compared to fresh cheese, a decrease in moisture content was observed over the maturation period, from 55.94% moisture at 0 days to 54.62% and 53.58% at 15 and 30 days, respectively. Regarding the percentage of fat, ash, and acidity, there was a reduction over the evaluated times. There was no significant variation in protein content between the maturation periods. According to the average yields of the treatments (kg), they corresponded to 1.41 kg, 1.30 kg, 1.51 kg, and 1.43 kg for cheeses without oils, with oregano oil, rosemary oil, and thyme oil, respectively. Greater economic viability was observed in cheeses with rosemary and thyme oils, with percentages of 19.5% and 2.9% more favorable compared to the control. The use of essential oils of oregano, rosemary, and thyme in the formulation of coalho cheese proved to be a promising strategy that can modify and improve specific characteristics of coalho cheese, depending on the desired objective. Additionally, it can increase the yield of cheeses with the addition of rosemary and thyme oils, offering a viable and advantageous alternative for the dairy industry and providing differentiated products with higher added value for the consumer market.