AVALIAÇÃO DO LEITE DE CABRA CRU, CRU CONGELADO, QUEIJO MINAS FRESCAL E DO SORO POR DIFERENTES PERÍODOS DE TEMPO.
SOARES, Cláudia Dal Molin. EVALUATION OF RAW GOAT MILK, RAW FROZEN, MINAS FRESCAL CHEESE AND SORO IN DIFFERENT PERIODS OF TIME.. 2014. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.
Soares, Cláudia Dal Molin
Goat milk, its products and byproducts represent a promising niche for the dairy industry, mainly due to the nutritional benefits and their human health properties, however small production per animal and seasonality are limiting factors in the use of goat's milk, with consequent disruption in the supply of raw material. Therefore, the present study sought to evaluate the physic chemical quality raw goat milk and frozen raw for different periods, as well as the of minas frescal type cheese and whey obtained this raw material. The experiment was performed with samples of raw goat milk separated into six lots, one representing time zero (in nature) and the other five subjected to slow freezing at -18 ° C for seven, 15, 30, 45 and 60 days. Minas frescal type cheese were made with each raw material to the final established periods and whey was collected after cheese production. Parameters of titratable acidity, pH, moisture, ash, protein, fat, lactose and instrumental determination of color for frozen raw goat milk, minas frescal type cheese and whey. Similarly, we analyzed the gross income of cheeses. Minas frescal type cheese made with raw fresh material and after 60 days of freezing have been evaluated as to the acceptance of the product (color, odor, flavor and texture) and purchase intent. For safety and quality control of these cheeses, was performed before sensory testing, microbiological analyzes for the samples number analyzed (coliforms at 35 ° C and 45 ° C, Staphylococcus sp. and Salmonella sp.). It was found that freezing the raw goat milk for different periods showed a significant effect on the values of the analyzes of acidity of raw milk and minas frescal type cheese, the pH of goat whey in the yield of cheese and the chromaticity coordinates a * and b * of cheeses. For moisture, ash, protein, fat and lactose samples of raw goat's milk and frozen raw, minas frescal type cheese and lactoso no significant differences were observed. As for the sensory analysis the tests of color, odor, flavor and texture, such as purchase intent of minas frescal type cheese made with goat milk at time zero and after 60 days of freezing no was significant difference between the two products. Microbiological results were within the specified limits of the Brazilian law and literature.