ANÁLISE FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DO QUEIJO DE COALHO CONDIMENTADO PRODUZIDO A PARTIR DO LEITE DE CABRA CONGELADO

Abstract

The low production and the seasonality in the goat milk supply are limiting factors in the derivatives dairy production. As a consequence, one of the alternatives to keep the constant flow production is the frozen milk use to produce rennet cheese, and condiments can be added for added value and product valorization. Therefore, the present study had the objective of analyzing the flavored rennet cheese physicochemical, microbiological and sensorial composition from frozen goat milk. These frozen goat's milk cheeses were divided into five treatments: flavored with oregano (T1), basil (T2), without seasoning (T3), black pepper (T4) and pepper calabrese (T5). The average values obtained for dry extract, moisture, fat and fat in the dry extract were 64.94%, 35.05%, 22.30%, 34.32% respectively. The averages for total and thermotolerant coliforms were within the limits established by the legislation. For the sensorial attributes of appearance, texture, and color, no significant differences were found between the treatments (p> 0.05). For flavor, aroma and overall acceptance, significant differences (p <0.05) were found between different types of flavoring. For purchase purposes, cheeses flavored with oregano and basil were highly accepted by respondents with a percentage of 78.89% and 57.78%, respectively. In this context, it was found that it is possible to produce the quality rennet cheese produced from frozen goat's milk seasoned, being this a good alternative to increase the dairy goat's products popularity.