DESENVOLVIMENTO E CARACTERIZAÇÃO DE CREME MISTO DE LEITE BOVINO E CAPRINO: ANÁLISE FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENORIAL

Abstract

Goat milk derivatives are foods with high added value, having characteristic aroma and flavor attributes. Considering the numerous goat herd in the Northeast and the need to value this milk and its derivatives, this study aimed to prepare a bovine butter, a butter made with equal parts of goat and bovine milk and a butter with 60% goat and 40% bovine , called A1, A2 and A3, respectively, and characterize them in terms of microbiological, physicochemical and sensory aspects. In the physical-chemical evaluation, it was found that the products cannot be called butter, as they did not meet the established standards in relation to fat and moisture. In the microbiological analysis, the three samples evaluated are in accordance with the Brazilian legislation for butter. The acceptance and purchase intent sensory tests proved that, in general, all samples were well accepted by the tasters and with good purchase intent. The CATA test pointed out the characteristics of each sample, with A1 being the firmer and saltier, A2 the softest and A3 with more goat flavor and whiter.