Caracterização de bebida láctea tipo cappuccino com diferentes concentrações de soro de queijo caprino
DOI:
https://doi.org/10.17648/diversitas-journal-v6i1-1665Abstract
ABSTRACT: The whey from cheese production is an important source of protein to be reused by industries. The objective of this work was to develop a cappuccino flavored milk drink. The drinks were made with two concentrations of goat cheese whey (20% and 35%). The formulations were subjected to microbiological analyzes of total and thermotolerant coliform count, mesophilic aerobic count and filamentous fungi and yeast count, which were performed in duplicate. The elaborated drinks were characterized in relation to physical-chemical analyzes of titratable acidity and pH, performed in triplicate. In addition, it evaluated the sensorial acceptance of the samples by 60 consumers in relation to appearance, color, blackberry, flavor, sweetness, viscosity and global impression using a 9-point hedonic scale. The results obtained from the physical-chemical and microbiological analyzes presented within the established by the current legislation. The average acceptance of dairy drinks ranged from 5.1 to 6.7, obtaining an intermediate score between “neither liked / disliked” and “slightly liked”, in which the lowest average was given for the flavor attribute and the highest for the appearance of both samples. It is concluded that the cappuccino-type goat cheese whey milk has potential for commercialization and diversification in the local dairy production of Nossa Senhora da Glória with low environmental impact, however, these must be made using a higher concentration of sugar.
KEYWORDS: Technological innovation; Whey; New products, Sensory evaluation; Goat milk.
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Copyright (c) 2021 Ane Caroline Borges Santos, Liliane Alves da Cunha Alencar, Simone Vilela Talma, Silvania Alves Ladeira, Juliano Silva Lima
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