CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS.

• Autor(a) principal: Figueiredo, Elaine Lopes
• Data de Publicação: 2013
• Outros Autores: Lourenço Júnior, José de Brito, Toro, Maricelly Uria, Lima, Suely Cristina Gomes de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/152
• topic: buffalo milk; sensory profile; Chesse.; leite bubalino; perfil sensorial; queijo

In cheeses were determined levels of moisture, fat, cholesterol, conjugated linoleic acid (CLA), protein, ash, carbohydrate, caloric value, acidity, pH and minerals (calcium, phosphorus, potassium, sodium and zinc). The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physicalchemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. The fat levels in the dry extract and of humidity they classi? ed the derivate as fat and of average humidity. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The test of acceptance indicated that the cheese was very appreciated by tasters. To properly prepare the Chesse Marajó there is need for proper use of technology, among which stands out control the acidity of milk fat and mass used for the derivative, standardization of the quantity of cream, chloride of sodium and potassium sorbate were added.