Elaboração de queijo de leite de cabra cremoso condimentado e conservado na manteiga da terra.

Abstract

In Brazil, goat farming has been growing steadily, mainly in the Northeast region. Goat's milk and its derivatives represent a promising product in the dairy industry. Cheese is a food due to its concentrations of proteins, fats, vitamins and salts being highly appreciated by consumers, however goat cheeses are little appreciated due to the accented flavor and flavor. In this sense, the objective of the research was to elaborate creamy goat's milk cheeses, seasoned with flour or essential oil of the pink pepper (Schinusterebinthifolius Raddi), and conserved in the earth butter. Shelf life evaluation was performed through chemical, physical and microbiological changes with storage time at room temperature. The high acidity observed is due to the addition of lactic acid cultures with lactose fermentation. In elaborated cheeses an increase in acidity was observed throughout the storage. With the storage time the fat from the butter of the earth was absorbed in the cheeses promoting an increase of the total dry extract of the cheeses, also elaborated the nutritional labeling tables and the labels of the cheeses produced. The cheeses produced can be an alternative of diversification in the elaboration of differentiated products, new and with enormous potential to add value to the butter of the earth that is much produced in the Northeast and little explored. However, more studies will be needed to standardize the manufacturing process and decrease the acidification observed throughout the cheese storage.