Nascimento, B. M. S.Amaral, D. S.Pereira, C. J. D.Gomes, D. M. G. S.Baptista, A. S. M.Gomes, A. M. P.Pintado, M.Queiroga, R.2017-10-122017-10-122016NASCIMENTO, B. M. S.; AMARAL, D. S.; PEREIRA, C. J.D.; GOMES, D. M. G. S.; BAPTISTA, A. S. M.; GOMES, Ana M.; PINTADO, M. E.; QUEIROGA, R. de C. R. do E. - Caracterização físico-química de queijos coalhos maturados: com leites caprino, bovino e misto. 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. – In Anais do XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos [recurso eletrônico], Gramado, RS: SBCTA Regional, 2016. ISBN 978-85-89123-06-8. 6 p.9788589123068http://hdl.handle.net/10400.14/22987The rennet matured cheese is a handmade product traditionally derived from cow's milk, with promising development with goat milk in the Northeast of Brazil. The purpose of this work was to develop and characterize the coalho matured cheese, by means of physical-chemical analysis. The content of total solids, fat and protein demonstrated having decreased along the maturation process, with difference at the level of 5% by the Tukey test between the product's shelf life periods. The reverse perceived with the salt and ashes content. The coalho cheese matured presents a dairy product alternative goats originated from traditional coalho cheeseporProduto artesanalQueijo mistoComposição centesimalconference object