Standardization of cheese processing goat Coalho seasoning with cumaru produced by per agro industry from the of Paraiba
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 12, Issue 3
Abstract
The production of cheeses from goat's milk comes up as an alternative to value added to dairy goat in the Cariri Paraíba, and cumaru (Amburana cearensis A.C. Smith), more specifically, its coarser, may be added to cheeses for the purpose of Sensory characteristics of different color, flavor and aroma. The present study aimed to standardize the process of elaboration of goat milk cheese seasoned with cumaru, in an agroindustry located in the city of Santo André - PB. The cumaru flour was submitted to the analysis of alcoholic extract, moisture, ash, insoluble ash, water activity and standardization of particle size. The microbiological quality of the farina was verified through the analysis of total and long term coliforms and Salmonella sp. The elaborated cheeses were evaluated for their chemical and microbiological composition. After the standardization of the steps of obtaining the farina and cheese, it was possible to obtain a product with microbiological quality within the sanitary standards required by Brazilian legislation. The moisture and fat tenor are in accordance with the Technical Regulation on the Identity and Quality of Dairy Products, and the values found for the other parameters corroborate with those recommended in the literature. Therefore, the results obtained demonstrate the potential for increased consumption and the feasibility of cheese production.
Authors and Affiliations
Thamirys Lorranne Santos Lima, Rerisson do Nascimento Alves, Mônica Tejo Cavalcanti, Mônica Correia Gonçalves, Thayse Cavalcante da Rocha
Keywords
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- EP ID EP254026
- DOI 10.18378/rvads.v12i3.5051
- Views 93
- Downloads 0
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