Adição do colostro bovino na fabrica de queijo de coalho

Abstract

The addition of bovine colostrum in the production of coalho cheese has sparked the interest of some researchers. The consumer market is becoming more demanding and competitive, and with that, innovative foods with high nutritional values that are capable of delivering higher benefits to human health end up being highlighted. The cheese of coalho made from milk and bovine colostrum represents a healthier option once the colostrum is abundantly enriched with beneficial substances for the organism. It was aimed with this research to evaluate the chemical composition and sensorial attributes of the Brazilian cheese of coalho formed through milk and bovine colostrum in different days of the colostrum journey. The research was developed by the local food analysis laboratory and in Dairy School, both located at the Federal University of Paraíba, in the Center for Agrarian Studies, Campus II, Areia-PB. The production of the Coalho cheese took a total of three (3) days. Seven treatments were performed. The 01 included the standard cheese made with milk only: the 02 - cheese with 15% of the colostrum from the 3ª milking; the 03 cheese with 30% of the colostrum from the 3ª milking; the 04 cheese with 15% of the colostrum from the 5ª milking; the 05 cheese with 30% of the colostrum from the 5ª milking; the 06 cheese with 15% of the colostrum from the 7ª milking; and the 07 cheese with 30% of the colostrum from the 7ª milking. The analysis of the chemical composition includes the checking of humidity parameters, fat, protein and levels of ash, gathered following the Normative Instruction nº 30, 26 June 2018. The sensorial analysis was achieved through the application of a questionnaire in which the respondents evaluated the color, flavor, scent, texture, appearance, crust and eyes and they expressed their intention of buying. The standard cheese, just like the cheese with 15% and 30% of the bovine colostrum during the 3ª, 5ª e 7ª milking, have all met the legislative requirements when it comes to the cheese of coalho’s chemical composition. Regarding the sensory attributes, the standard cheese was more appreciated considering the buyer’s intent. However, it’s worth noticing that among the cheeses produced with bovine colostrum, the cheese made with 15% of the 5ª milking obtained an averagely significant level in the attributes of flavor, scent, texture, as well as a relatively positive intent from the buyers. It’s noteworthy the necessity of the development of techniques for utilizing bovine colostrum and the betterment of the technological production of cheese of coalho so that the product receives higher acceptability levels from the consumer’s part. Research promoting the benefits of bovine colostrum to human health is also important so that researchers can put their efforts into utilizing the substance in the making of new products.