Caracterização microbiológica, físico-química e sensorial do queijo coalho caprino adicionado de óleo essencial de alecrim - pimenta (Lippia origanoides Cham.)

Abstract

Goat dairy products have a potential niche market due to the characteristic flavor and associated nutritional properties. In this context of commitment to the acceptance of a differentiated product by the consumer and valuation of the goat milk production chain in the Northeast of Brazil, the objective of this work was the elaboration of three rennet goat cheese added with different percentages of essential oil cover of Lippia origanoides Cham. (pepper rosemary) Q1 (0%), Q2 (0,01%) and Q3 (0,02%), aiming at the physical-chemical, microbiological and sensorial characterization of the same. The results of the microbiological analyzes showed that the three cheese samples were within the standard determined by Brazilian legislation, indicating that the quality of the raw material and the processing and storage conditions were adequate. For the physical-chemical analysis, the three samples did not present significant differences among themselves, although the legislation that determines the physicochemical pattern of rennet cheese is poorly defined, the values found in this study were similar to those reported in the literature. From the sensorial perspective it was observed that the greater the oil concentration, smaller was the acceptability of the cheese.