Caracterização fisico-quimica e sensorial do leite de cabra e seus produtos : coalhada e queijo tipo minas frescal

AUTOR(ES)
DATA DE PUBLICAÇÃO

1984

RESUMO

The objective of the present study was the comparison between goat s milk and cow s milk with respect to their physicochemical and sensory characteristics, and their uses in the processing of the fermented product and in "Minas Frescal" cheese. For the physicochemical and sensory analysis, goat s milk from two different sources was used. The so-called thorough bred goat s milk was obtained from a flock of about 80 goats. These goats resulted from crossing of Saanen or "Parda Alema" breed and native goats. The other goat s milk was obtained . from a flock of 3 native goats. The cow s milk was from a flock of 9 cows (7 Jersey and 2 Danish breeds). The 12 samples of thorough bred goat s milk and the 11 of cow s milk were collected from May, 1982 to July, 1983, and the 3 of native goat s milk were collected from December, 1982 to March, 1983. The native goat s milk was richer than the other two typesi of milk with greater total solids, fat and ash contents, a J. though they were not significantly different in protein content. The total solids and protein contents of thoroughbred goat s milk were significantly lower than those of cow s milk. The ash and fat contents of the two milks did not differ significantly. Significant differences between the samples were observed in sensory difference (Triangle Test} tests. When cold, (7 to 10°C), the cow s milk was preferred, but at warmer temperatures, (35 to 40°C), tasters preferred the thoroughbred goat s milk. The samples did not differ significantly in odor, at the 5 percent level. With respect to characteristic flayour, they were .in the following decreasing order: cow, native goat and thoroughbred goat. The thoroughbred goat s and cow s milk were inoculated with S. lactis 1% incubated at 32°C in the fermented product process. The goat s milk product was less consistent and more sour, by both physicochemical (with Bostwick consistometer, cone penetrometer and Dornictitulation and pHrneter) and sensory tests, and had a less pleasant flavour. There was a relationship between firmness results bu sensory tests and Bostwick consistometer and cone penetrometer results for fermented products. In the sensory tests, the thoroughbred goat s milk cheese was more acid, and had a less pleasant flavour, a better appearance and less firmness, which was confirmed by instrumental tests with Instron Universal Testing Machine.

ASSUNTO(S)

leite de cabra produtos animais leite como alimento

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