SUmmARY EFFECT OF ADJUNCT CULTURE (Lactobacillus helveticus) ON PROTEOLYSIS, VISCOELASTIC PROPERTIES AND SENSORYACCEPTANCE OF REDUCED FAT PRATO CHEESE. Proteolysis, viscoelastic properties and sensory acceptance of reduced fat Prato cheeses made with and without adjunt culture (AC) were evaluated. The cheeses were made from microfiltered milk. Two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both AC (Lactobacillus helveticus) and traditional starter. Cheese composition was determined after 5 days of manufacture. Proteolysis and rheological properties were evaluated after 5, 25 and 45 days. Viscoelastic parameters were obtained using relaxation tests. Cheese sensory properties were evaluated using acceptability tests. There was no statistical difference (p>0,05) in cheese composition. The proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with AC. There was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without AC. Sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. Cheese made with AC was better graded than cheese made only with starter. Buying intention grades showed that 70% consumers would certainly or probably buy cheese made with AC, while only 43.4% would behave the same with control cheese.

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Gigante pela avaliação do trabalho e sugestões apresentadas. Ao Laticínio Malibu, no nome do seu gerente de produção Cacildo Alves Faria, pela doação do leite. À Profa. Dra. Helena M. André Bolini pela imensa colaboração e boa vontade durante todo o desenvolvimento da parte sensorial do trabalho. À Ana Lourdes pelos grandes ensinamentos, sugestões e colaboração na parte microbiológica do trabalho. À Profa. Dra. Débora Tavares pela colaboração nas análises de microscopia eletrônica. Ao Prof. Assis pelo empréstimo do trocador de calor. Ao Alexandre pelo amor, carinho, compreensão e incentivo. Às amigas Daniela e Clarissa pelo carinho, amizade e auxilio no desenvolvimento deste trabalho. vi À Bete, grande amiga e técnica do laboratório de leite pela amizade, compreensão e auxilio durante todo trabalho.