Análise físico-química e sensorial de queijo coalho condimentado e produzido com leite integral e semidesnatado de vacas mestiças

Abstract

Coalho cheese is produced by coagulating milk using rennet or other appropriate coagulating enzymes, supplemented or not by the action of selected lactic bacteria. The seasoning of coalho cheese, along with smoking and maturation are technologies that differentiate the product, contributing to the improvement of sensory characteristics (such as flavor, aroma and color) and antimicrobial action. Thus, the research aimed to analyze the physical-chemical and sensory composition of coalho cheese seasoned with oregano or garlic from whole and semi-skimmed milk from dairy cows. The research was constituted in such a way that each treatment included the production of coalho cheese produced with whole and semi-skimmed cow's milk and added condiments, divided into: coalho cheese without added condiment (Control), coalho cheese made from whole milk and added with oregano (CIO); curd cheese made from semi-skimmed milk and added oregano (CSO); coalho cheese made from whole milk and added garlic (CIA) and coalho cheese made from semi-skimmed milk and added garlic (CSA). For the purposes of analyzing the chemical and sensory composition, the concentrations were 0.5% for the treatments that received the spices. Data were submitted to analysis of variance, descriptive analysis and the Ryan-EinotGabriel Welsch test compared the averages of sensory attributes at a 5% probability level. The analysis of the total dry extract showed a variation from 46.73% to 51.89%. For moisture values, the control treatments, whole curd with oregano, semi-skimmed with oregano, whole with garlic and semi-skimmed with garlic, presented respectively 48.11%, 49.11%, 53.27%, 50.98% and 52 ,10%. The verified values of the proteins in the treatments were between 22.26% to 27.76%, the percentage of ash varied from 3.18% to 4.12% and the fat content between 20.11% to 23.51 %. Color, flavor, aroma and appearance differed between treatments. Regarding the purchase intention, it appears that the Control was the best accepted, with more than 70% that "Certainly would buy" the product, while the other treatments presented results between 40% and 60%. As for aspects of nutritional composition, the evaluated cheeses were within the standards recommended by current legislation. As for the sensory aspects and purchase intention, there was greater consumer rejection of cheeses with added garlic, which may be related to their outstanding aroma and flavor characteristics. Although fat is important in contributing to increased food palatability, it does not seem to have had any influence.