Dissertação Paula Mattanna - UFSM

ABSTRACT
Master’s Dissertation
Graduate Program on Food Science and Technology
Federal University of Santa Maria
DEVELOPMENT OF “REQUEIJÃO CREMOSO” WITH REDUCED LACTOSE
CONTENT PRODUCED BY DIRECT ACIDIFICATION AND ENZYMATIC
COAGULATION
Author: PAULA MATTANNA
Adviser: NEILA SILVIA PEREIRA DOS SANTOS RICHARDS
Date and Place of Defense: Santa Maria, February 14, 2011.
Much of the world population has problems in consuming milk and dairy products
because some people are lactose intolerant. To be absorbed in the intestine lactose
needs to be hydrolyzed by lactase enzyme. People with lactose intolerance do not
produce lactase and therefore can not enjoy milk and dairy products benefits. This
work aim to prepare “requeijões cremosos” by two different processes (direct
acidification and enzymatic coagulation) by adding lactase enzyme at different
concentrations (0.2; 0.5 and 0.8 g of lactase enzyme per liter of milk, respectively)
and evaluating their physico-chemical, microbiological and sensory properties
compared with “requeijões” control sample. In relation to physical and chemical
characteristics the “requeijões” prepared are in accordance with current law. The
lactose was hydrolyzed in more than 70 % for the treatments with adding of the lactase
enzyme, enough to alleviate symptoms of intolerance in people who not well absorb
lactose. Lactose found in "requeijões" with added lactase are considered low, within
the standards regulated by the laws of foods for special purposes. The “requeijões”
were sensoring accepted, no difference was detected statistic by Tukey test (p