Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara gum presented a moisture content of 59.8 ± 0.6%, ensuring the physical properties of the cheese. One-hundred untrained individuals experienced the sensory acceptability test. In a nine-point hedonic scale, the acceptance for salt and texture were 8.2 for salt, while the appearance achieved. The optimal formulation for the preparation was 0.05% tara gum with a shelf life of 14 days in refrigeration. The prepared cheese is a promising alternative for production of fresh cheese with greater yield and sensory acceptability.

摘要：随着储存周期的延长，新鲜干酪的理化与感官特性会发生改变，这一变化主要与水分流失相关，而水分流失会直接影响干酪的质地与出品率。本研究以秘鲁刺云实胶（Peruvian tara gum, Caesalpinia spinosa）为原料，开发了干酪制备的替代配方，旨在提升干酪的水分保留能力且不降低其感官接受度。研究通过调整食盐与刺云实胶的添加量，制备了多组不同配方，以期在不损失质地、水分与重量的前提下，获得最高的感官接受度。本次实验严格遵循秘鲁相关法规开展微生物检测，结果显示霉菌、酵母菌、大肠菌群、沙门氏菌属（Salmonella sp.）及其他杂菌的含量均低于法定限值。添加刺云实胶的干酪水分含量为59.8±0.6%，可有效保障干酪的物理特性。本研究招募100名未经过训练的评价员开展感官接受度测试，在9点快感评分量表中，受试者对盐味与质地的接受度评分均为8.2，外观接受度的评分结果未完整表述。最优制备配方为添加0.05%刺云实胶，该配方干酪的冷藏货架期为14天。本研究制备的干酪是一种极具潜力的新鲜干酪生产替代方案，可实现更高的出品率与感官接受度。