QUEIJO DE COALHO EM DIFERENTES TEMPERATURAS DE COCÇÃO

Coalho’s cheese is a popular cheese in Brazil. Their processing includes a cooking stage which confers sensory characteristics for this product. High temperatures in this stage promotes decrease moisture and affect the texture of the cheese. The objective of this work was to evaluate the influence of the cooking mass temperature on the cheese's moisture. The cooking mass stage was accomplished at different temperatures, 40 oC, 45 oC, 50 oC, 55 oC, 60 oC and 65 oC, and the final product's moisture was determined. It was found that the cooking mass temperatures between 45 and 65 oC does not provide significance difference in the moisture. It was concluded that the use of cooking mass temperatures between 45 and 65 oC, does not significantly influence in the moisture of coalho’s cheese.