Banca de DEFESA: VANESSA BONFIM DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : VANESSA BONFIM DA SILVA
DATA : 28/06/2019
HORA: 09:00
LOCAL: Sala 303 / Escola de Medicina Veterinária / UFBA
TÍTULO:

Development of goat's cheese seasoned with alcoholic beverages.

PALAVRAS-CHAVES:

Goat cheese; Goat milk; Instrumental color; Instrumental texture; Lactic acid bacteria; Sensory analysis.

PÁGINAS: 150
GRANDE ÁREA: Ciências Agrárias
ÁREA: Medicina Veterinária
RESUMO:

In 2014, Brazil produced 153,659 tonnes of goat's milk, the Northeastern region being the most prominent, accounting for 92% of the Brazilian goat herd. However, goat's milk still has a restricted industrialization in the country, and a greater incentive is needed both for increased consumption and for increased industrialization, which are negatively influenced by the lack of diversity of goat milk products. Thus, an alternative to optimize the dairy goat market is to increase the diversity of products offered by adding value. Goat Coalho cheese seasoned with alcoholic beverages is a great choice for technology improvement and diversification of the goat milk market. Thus, the objective of this study was to develop new Coalho cheeses seasoned from goat's milk using different types of alcoholic beverages (aged cachaça, cocoa honey liquor, mead and pure malt beer), evaluating the physicochemical characteristics, bacterial and sensory characteristics of the new dairy products throughout the storage period. For this, goat's Coalho cheeses seasoned with alcoholic beverages and physical-chemical analyzes (fat, moisture, pH, color and instrumental texture) and bacteriological (lactic acid bacteria count and Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis count) were performed at day 0 and throughout the storage period; and sensory analysis (consumer expectation, acceptability, ideal scale, purchase intention and check-all-that-apply) to evaluate the characteristics of each formulation. The seasoning of the cheeses with alcoholic beverages, as well as the stage of this process influence in the physical-chemical, bacteriological and sensorial characteristics of the cheeses, and these become softer and more susceptible to deformation during the storage period. The best cheeses seasoning technology was obtained from pressing for 4 hours and seasoning after maturation of the cheeses for 3 days. The expectation of potential consumers over a goat Coalho cheese seasoned with alcoholic beverages is between the nor will not disgustará, expects to be slightly familiar with goat dairy products and expects to enjoy moderately the goat's characteristic flavor. On the seasoning of cheeses with alcoholic beverages, they expect to be slightly familiar with this seasoning and expect to enjoy moderately the taste of alcoholic beverages in cheeses. Among the evaluated treatments, the control had the best acceptability and purchase intention, a result that is associated with the alcoholic content present in seasoned cheeses. All treatments were close to the ideal by the ideal scale and the soft and white characteristics were the most emphasized by the taste testers, agreeing with the results of instrumental color and texture. According to the principal component analysis (PCA), acid and alcohol aromas, acid taste and alcohol flavor were the characteristics responsible for acceptance of the cheese in the acceptability test. In virtue of these results, it can be concluded that it is possible to elaborate goat cheese flavored with alcoholic beverages and these have good acceptability, as well as changes in their physicochemical and bacteriological characteristics.

MEMBROS DA BANCA:
Externo à Instituição - LEONARDO FONSECA MACIEL - UFBA
Presidente - 1142664 - MARION PEREIRA DA COSTA
Externo ao Programa - 3507613 - MAURICIO COSTA ALVES DA SILVA
Interno - 1675209 - MELISSA HANZEN PINNA VALENTIM