RENDIMENTO DO QUEIJO MUÇARELA ELABORADO COM LEITE INSTÁVEL NÃO ÁCIDO

Unstable non-acid milk (UNAN) may interfere with the quality of the final product. The objective of this work was to evaluate the yield of mozzarella cheese produced with UNAN. The Student test was used to evaluate the effect of UNAN on the adjusted yield (ST / kg); the test was used to compare the results obtained with UNAN cheese and regular milk. It was necessary to increase the quantity of milk to make UNAN cheese, different from the cheese made with stable milk, due to the incorporation of moisture in the UNAN cheese. It is concluded that UNAN milk interferes with yield, but it is noteworthy that under industrial conditions, a profit can be achieved with UNAN milk, because it is normally discarded.