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Publication
Avaliação sensorial de queijos coalhos maturados
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Advisor(s)
Abstract(s)
O queijo coalho é considerado um patrimônio da população nordestina, produzido e consumido neste espaço geográfico e ultrapassa fronteiras. Caracterizado como típico produto brasileiro e com difundida comercialização, como também, marcado por impactar na formação de renda dos produtores. Assim, os queijos coalhos maturados produzidos com leite bovino, caprino e misto foram avaliados sensorialmente no 7º e 50º dia de armazenamento baseado no teste de Análise Descritiva Quantitativa (ADQ). As análises microbiológicas foram determinadas a fim de definir o controle sanitário das amostras, com base na legislação vigente e específica para o produto. Os atributos com relação à cor exterior central, aspecto, intensidade global, dureza, adesividade, granulosidade e persistência foram significativos. A avaliação sensorial dos queijos foi de grande valia na caracterização da qualidade do novo produto, descrevendo atributos importantes ao derivado lácteo frente a possível inserção mercadológica.
The rennet matured cheese is considered as a heritage of the northeastern population, produced and consumed in this geographical area and beyond borders. Characterized as a typical Brazilian product and with diffused marketing as Marked by its impact in the producers income generation. Therefore, the rennet matured cheese produced with cow's, goat's and mixed milk was assessed in terms of taste on the 7th and 50th day of shelf-life based on the quantitative Descriptive Analysis (ADQ). The micro-biological analysis was determined in order to define the samples sanitary control, based on the legislation in force and specific for the product. The attributes related to the central external color, aspect, global intensity, hardness, adhesiveness, granulosity, and persistence were significant. The cheese sensory assessment was very valuable in characterizing the quality of the new product, describing important attributes for the dairy due to the possible due to the possible marketing insertion.
The rennet matured cheese is considered as a heritage of the northeastern population, produced and consumed in this geographical area and beyond borders. Characterized as a typical Brazilian product and with diffused marketing as Marked by its impact in the producers income generation. Therefore, the rennet matured cheese produced with cow's, goat's and mixed milk was assessed in terms of taste on the 7th and 50th day of shelf-life based on the quantitative Descriptive Analysis (ADQ). The micro-biological analysis was determined in order to define the samples sanitary control, based on the legislation in force and specific for the product. The attributes related to the central external color, aspect, global intensity, hardness, adhesiveness, granulosity, and persistence were significant. The cheese sensory assessment was very valuable in characterizing the quality of the new product, describing important attributes for the dairy due to the possible due to the possible marketing insertion.
Description
Keywords
Sensory analysis Mixed cheese Micro-biology ADQ Dairy product
Pedagogical Context
Citation
NASCIMENTO, B. M. S.; AMARAL, D. S.; RIBEIRO, C. A.; MONTEIRO, Maria João; GOMES, Ana M. P.; PINTADO, M. E.; QUEIROGA, R. - Avaliação sensorial de queijos coalhos maturados. In XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos (CBCTA): X GICR Section IV International Technical Symposium, Gramado, Rio Grande do Sul, Brasil, 24-27 Outubro 2016