EVALUATION OF THE SENSORIAL CHARACTERISTIC COMPOSITION CHEMICAL AND OF LACTICS DRINKS LEAVEND ELABORATED WITH MILK OF SHEEP

• Autor(a) principal: Gajo, A. A.
• Data de Publicação: 2013
• Outros Autores: Carvalho, M. S., Abreu, L. R., Pinto, S. M.
• 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/128
• topic: sheep milk, milk whey of sheep, lactea drink.; leite de ovelha; soro de leite de ovelha; bebida láctea

The leavend lactic drink manufacture can be an excellent alternative for sheep industrial milk use and supply of a highly nutritional food, therefore this milk possesss in its composition chemical, constituent of considerable nutricional value that can be preserved in the elaboration of these products. This work had as objective to evaluate the chemical composition of lactics drinks leavend with pulp addition and different concentrations of whey, manufactured from sheep milk. The products had been elaborated in the plant pilot of Laticínios of the Department of Science of Foods of the Federal University of Lavras. The analyses had been carried through in the Laboratory of milk analyses and Laboratory of sensorial analysis, both of the same department of the same institution. The concentrations of addition of the whey?s sheep milk (proceeding from the manufacture of cheese Minas padrão) had been in the ratios of 25%, 35% and 45%. Sensorially, how much to the ? avor, they had not presented signi? cant difference for the test Scott-Knott (p0,05), however the treatments with bigger addition of whey (35% and 45%) had gotten, sensorially, greater notice in the attribute: purchase intention. The results for lactic drinks with 25%, 35% and 45% of whey had been respectively: fat: 3,5g/100mL, 3,3g/100mL and 2,5g/100mL, protein: 5,7g/100mL, 5,1g/100mL and 4,98g/100mL, charboidrate: 15,16g/100mL, 14,94g/100mL and 13,74g/100mL, total dry extract: 25,04g/100mL, 24,01g/100mL and 21,81g/100mL. The fermentation process was folloied through the values of pH, being 4,6 pH final for all the products. One concludes that the lacteas drinks had presented differences in its compositions and sensorial preference in the attribute applied intention of purchase in the different ones.