ECONOMIC PERFORMANCE AND SENSORY ANALYSIS OF PROBIOTIC “MINAS FRESCAL” CHEESE PRODUCED USING BOVINE AND CAPRINE MILK
Palavras-chave:
Acceptance and Attitude test, Bovine cheese, Caprine cheese, Probiotic, YieldResumo
The "Minas Frescal" cheese is the most produced and consumed cheese in Brazil, which can be added probiotic cultures and prebiotic ingredients. The objective of this work was to determine the industrial yield and sensory evaluation of cheese from cow and goat milk added with probiotic (Lactobacillus acidophilus LA-5®). The bovine cheese had pH 6.53, 47.6% fat in dry matter, 63.2% moisture and 39°D titratable acidity, while the caprine cheese had pH 6.5, 58.4% fat in dry matter, 58.5% moisture and 35°D titratable acidity. All bacteriological an alyzes were in accordance with that established in Brazilian legislation. Both elaborations obtained high yield, 4.0 liters cow milk had been used for the production of one kilogram of cheese, and 4.5 liters of goat milk for the same amount of cheese. Regarding the acceptance test, bovine and goat cheeses obtained respectively hedonic term "like moderately" and "dislike very much". For the attitude test, the bovine cheese received hedonic term "eat often", while the goat "rarely eat". The cheese made from goat milk was not well accepted by consumers, due to intrinsic characteristics of goat milk, requiring the addition of spices or other ingredients to improve the acceptance of this dairy product.
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