Goat's milk cheese with added amburana cearensis ac smith: market profile, sensory acceptance and refrigerated storage effect
International Journal of Development Research
Goat's milk cheese with added amburana cearensis ac smith: market profile, sensory acceptance and refrigerated storage effect
Received 17th October, 2019; Received in revised form 06th November, 2019; Accepted 17th December, 2019; Published online 31st January, 2020
Copyright © 2020, Thamirys Lorranne Santos Lima et al., This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The present study aimed to evaluate the effect of storage time (7, 24, 41 and 58 days) on changes in physical-chemical, microbiological and functional characteristics and to sensorially evaluate the cumaru concentration added to the cheeses which were most accepted by consumers through sensorial testing. Significant differences were observed for most of the evaluated physical-chemical parameters, and via the microbiological analyzes it was evidenced that the cheeses were in accordance with the current legislation. The refrigerated storage time significantly affected the contents of acidity, pH, soluble calcium, proteolysis and functional properties. The sensorial evaluation results did not show significant differences between the produced cheeses, although it was observed that there was good general acceptance since the two formulations of “Coalho” cheese were accepted by the evaluators, independently of the added cumaru concentration, as well as presenting a satisfactory result in the purchase intention test.
