Influence of Kefir on the Quality of Minas Frescal Cheese

Abstract

Minas Frescal is considered one of the most popular Brazilian cheeses, which can be obtained through enzymatic coagulation and addition of lactic bacteria. The study evaluated the microbiological and physicochemical quality of Minas Frescal cheese, one of the most popular in Brazil, produced in three ways: with fermented Kefir milk (T1), lactic culture (T2), and lactic acid (T3). After analysis, all formulations met the required microbiological standards. The counts of lactobacilli and gram-positive lactic cocci were consistent in T1 and T2, while T3 had slightly lower counts. Moisture content was within legal standards in all formulations, but fat in dry extract exceeded the limit in T2 and T3 on days 0 and 7. Technical and economic yield did not differ significantly among formulations. It was concluded that the use of fermented Kefir milk to make Minas Frescal cheese meets quality standards and does not affect yield. This suggests that Kefir could be a promising alternative for the production of functional cheeses such as Minas Frescal.