Parâmetros de qualidade de queijo caprino tipo reino

Abstract

The objective of this research was to prepare the goat cheese kind Kingdom obtained from goats fed spineless cactus to replace Tifton hay. The experiment used a completely randomized design (CRD) with milk from goats fed diets with cactus to replace Tifton hay, assessing physical and chemical characteristics of the cheeses in the period maturation. were performed analyzes of acidity, pH, water activity (AW), moisture, total solids, ash, organic matter, chlorides, salt / moisture, ether extract, defatted dry matter, protein, texture and yield. Also evaluated is losing weight, diameter, maturation index (MI) and depth proteolytic (PP) cheeses. Profitability was calculated with the cheeses, noting the average gross income (RBM), average gross margin (MBM) and Mean Return (RM). In acceptance testing was evaluated appearance, texture, color, aroma, consistency, taste salty (GS), characteristic flavor (SC) and aftertaste (SR). There was no significant difference (P> 0.05) in the physico- chemical composition of cheeses. The color was affected (P <0.05) as a function of treatment parameters (L) (a) and chroma, with the highest values for treatments where the cheeses were produced with milk from animals fed with 66% and 100% Palma in the diet, respectively. The weight of the cheeses was higher (P <0.05) in the period of the newly processed cheeses. The IM and PP increased significantly (P <0.0001) in proportion to the time of maturity of cheese. O pH and acidity varied (P <0.0001) during cheese ripening. Sensory analysis of the cheeses did not differ (P> 0.05) among treatments. The conclusion dry diets used for feeding goats not influence the physico-chemical and sensorial goat cheese type United but losses are observed in the mass and with increase in acidity during the process of ripening, with low population of contaminating microorganisms.