Defectos mas Comunes en los
Quesos Michael M Saito Gerente del Proyectos e
Aplicación ITC – Latim America
2
Defectos de los Quesos
• Choque Termico • Oxidacion
• Microorganismos defectos
• Textura
• Kracks
• Feteado
• Ojos Hinchazon tardio Hinchazon precoz Ojos mecanicos
• Amargo • Acido
• Salado • Cristal
Cascara Cuerpo Sabor Color
Composicion de la leche
Trabajo en la Tina Salmuera y salga Maduracion
Empaque
• Rancidez
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HINCHAZON PRECOZ
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" Se presenta en los quesos:
" En la etapa de desuerado;
" Pre- prensa;
" Salmuera;
" Cuando los quesos llegan a maduracion
" Origenes:
" Coliformes;
" Bactérias Heterofermentativas (leuconostocs, lactobacillus,...)
" Levaduras
HINCHAZON PRECOZ
24-48 horas despues de la fabricacion
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HINCHAZON PRECOZ " 1° Hipotesis: Grupo Coliformes (Enterobacter
aerogenes, Echerichia coli).
" Olor típico en moldeo;
" Deformacion del queso;
" Poco acido;
" Ojos brillantes y humedos;
" Cuajada esponjosa
Glucose + Agua Acido Latico+ Ac.
Acético+ Etanol+ CO2 y H2
CONTEO EN LECHE UFC / mL
CONTEO EN EL QUESO UFC / g
HINCHAZON OCURRE?
1 9.000 NO
25-50 500.000 NO
100-400 1.000.000 SÍ
HINCHAZON PRECOZ
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HINCHAZON PRECOZ - PREVENCIONES " Son eliminados facilmente por el proceso de
pasteurizacion de la leche;
" Perforaciones de las placas de pasteurizacion;
" Tuberia y conexiones sucias;
" Antibióticos en la leche;
" Actividad del cultivo (tipo y dosis) – por debajo de pH 6,0 no crescen!
" Leche cruda dentro de la planta.
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HINCHAZON PRECOZ " 2° Hipotesis: Bactérias Heterofermentativas
(leuconostocs, lactobacillus).
" Ojos pequenos con menos de 1mm;
" Los ojos no son humedos;
" Aroma es latico;
" Prevencion
" Disminuir la premaduracion a frio;
" Disminuir el running time de la pasteurizadora;
" Emplear una curva mas rápida de pH.
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HINCHAZON PRECOZ " 3° Hipotesis: levaduras (K. lactis, S. cerevisiae)
Lactosa
Fermentacion alcoolica
Etanol, Ác. Acético CO2
Etanol + Ác. Acético
Acetato de etila Volátil
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HINCHAZON PRECOZ - PREVENCIONES " El ambiente mas comum de las levaduras es la salmuera;
" Por eso debe adoptar un programa de tratamiento físico (pasteurizacíon, filtración, decantación) o químico con las sustancias permitidas;
" La carga organica es muy importante;
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HINCHAZON TARDIO
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HINCHAZON TARDIO " Un defecto que afecta los quesos madurados;
" El aparecimiento del defecto es entre 15 dias a 2 meses de maduracion;
o Clostridium tyrobutyricum
o Clostridium butyricum
o Clostridium beijerinchii
o Clostridium sporogenes
" Termoduricos (100°C/6 min);
" Fermentan lactato de calcio.
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HINCHAZON TARDIO
DESPUES DE 2 A 3 SEMANAS DE MADURACION
PROVOCA ALTERACIONES DE SABOR Y AROMA
GRUPO BUTÍRICO: • Clostridium butyricum
• Clotridium tyrobutyricum
LACTATO DE CALCIO
ÁCIDO ACÉTICO
ÁCIDO BUTÍRICO
CO2 + H2
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HINCHAZON TARDIO " Solamente 500 a 1000 esporas por Litro es suficiente
para el aparecimiento del defecto.
16
Despues de 60 dias de maduracion A : Control cheese, B :Cheese inoculated with C. tyrobutyricum, C : C. sporogenes, D : C. beijerinckii, E : Ct–Cs (1:1) mix F : Ct–Cb (1:1) mix G : Cs–Cb (1:1) mix Abbreviations: Cb, C. beijerinckii (CIP 104308); Cs, C. sporogenes (ITFF 35CL13); Ct, C. tyrobutyricum (CNRZ 608).
From A.G. Le Bourhis and al
Inter. Jour. Of foof Micro. 2007 HINCHAZON TARDIO
17
Blowing by C. butyricum in cheese after 3 months of ripening.
The fermentation stopped after lactose comsumption, so the blowing is not
important and the C4 content is < 1,5 mmol/kg.
Emmental of 2 months, blowing by C.
tyrobutyricum
Emmental with white defect, come from C. sporogenes with bad smell
Grey spot obtained by anaeroci sporuled in semi hard cheese at 5 months old
From ALP forum no 85 | Avril 2011
HINCHAZON TARDIO
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HINCHAZON TARDIO - PREVENCIONES " Seleccion de leches (Ensilaje);
" Afloramiento, especifico para Parmesano;
" Utilizacion de Nitratos;
" Bactofugacion de la leche;
" Para los quesos con Propiônicos, normalmente se utiliza lisozima;
" Diminuir e pH de entrada en salmuera.
18
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AMARGOR EN QUESOS
19
• ACIDEZ ALTA; • COAJOS DE BAJA CALIDAD; • EXCESO DE CUAJO; • COMPOSICION BAJA DE GRASA; • FALTA DE SAL • T°C ALTA DE MADURACION; • FAGOS/ANTIBIOTICO; • FALTA DE CULTIVO
Casein
αS1-CN α
S2-CN
β-CN
p-k-CN
Large (Bitter)
peptides
Small peptides
Amino acids
7 abril 2014 20
Production of bitter peptides
Degradation of bitter peptides
Speed (υ) of production
Speed (υ) of degradation
Accumulation of bitter peptides when
υ production > υ degradation
COMO ENZIMAS Y CULTIVOS AFECTAN
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ABLANDAMIENTO EN QUESOS
21
1) La distribuicion del ESD en la composicion del queso- % HFD
2) El estado de las proteínas– Ns/Nt
3) La distribuicion de los minerales en los quesos- Ca
(MSG) Matéria sin Grasa
% MG % Prot/sales
% Humedad
(E.S.T ) Sólidos Totais
= 100%
26 28 46
% HFD= % Humedad x 100
100 % MG
ABLANDAMIENTO EN QUESOS
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46 %
46 %
54 %
54 %
EST H20
H20 EST
ANALISYS DE HUMEDAD DEBE TENER CRITERIO
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46 %
46 %
ESD 28 %
ESD 30 %
H20
H20
Grasa 26 %
Grasa 24 %
DOS QUESOS MUY DIFERENTES
Humedad=62,16 %
Humedad=60,52 %
ANALISIS DE HUMEDAD DEBE TENER CRITERIO
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DEFECTOS POR LAS BACTÉRIAS NSLAB
" NSLAB: Non-Starter Latic Acid Bacteria – Bactérias produtoras de ácido lático no provenientes del cultivo;
" Grupo formada casi exclusivamente por cocos y bacilos láticos heterofermentativos facultativos;
" Es una flora de bactérias secundária que se desenvolve espontaneamente nos queijos;
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DEFECTOS POR LAS BACTÉRIAS NSLAB 1. Lactobacillus: pH ótimo 5,5 – 6,2 , TºC de crecimento de 2 a 53ºC,
L.casei, plantarum- rhmanosus- curvatus. Sensibilidade térmica a inativação térmica é variada, forma biofilmes;
2. Leuconostoc: TºC de crescimento 20 – 30ºC , termoresistentes, heterofermentadores, Citrato +;
3. Pediococcus: pH ótimo 4,5 – 8,2 ; TºC de crescimento de 25 – 50ºC ; sal tolerante: até 6,5% sal na umidade;
4. Enterococos: Temperatura 10 – 45ºC, sal tolerante, baja actividad proteolítica, actividad lipolítica, metabolizan los citratos. Enterococcus faecalis, duran e faecium.
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DEFECTOS
27
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DEFECTOS – POS ACIDIFICACION
28
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DEFECTOS – POS ACIDIFICACION Y RAJADURAS
29
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DEFECTOS
30
" Racemizacion del L-lactato en D-Lactato – impedimento de la formacion de lactato de cálcio, substrato de las bactérias propiônicas;
" Inhibición de las bactérias produtoras de gás;
" Formación de polvo blanco em la cascara del queso;
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DEFEITOS
31
" Amargores
" Sabor sucio
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32
NSLAB- PREVENCIONES
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Tiempo (horas)
pH
6,0 Leche con baja Conteo
Leche con alta Conteo
t2 t1
LECHE PASTEURIZADA INCUBADO A 37°C
NSLAB- PREVENCIONES “RUNNING TIME”
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GRACIAS POR LA ATENCION!!!
Michael M Saito