Petit suisse de búfala potencialmente simbiótico com retenção de soro.

Abstract

The objective of this research was to develop prebiotic petit suisse cheese with symbiotic potential from buffalo milk, using kefir as a starter culture, through an alternative methodology of whey retention. Buffalo milk was submitted to quality tests at the beginning, middle and end of the lactation period. The process of preparing the petit suisse was studied by means of a complete factorial experimental design 22 with three experiments at the central point, the independent variables being: inulin (g) and xanthan gum (g), and physical-chemical analyzes (water content) as dependent variables. , total solids, ash, proteins, lipids and sugars) and texture analysis (firmness, consistency, viscosity index and cohesiveness). During the storage period, analyzes were performed on days 1, 7, 14, 21 and 28, regarding the parameters of pH, acidity, lactic acid bacteria count and syneresis. A study of the consumer profile was carried out through the application of the online questionnaire, via Google Forms, which was disseminated through social media, with a sample of 120 unselected Brazilian participants. The milk used in the study showed good quality throughout the lactation period, with the exception of the initial stage, which was not used in the development of the research. The increase in the concentrations of inulin and xanthan gum positively influenced the texture parameters, improving the characteristics of the product, but increasing the contents of total sugars; there were no changes in protein content, however the product was below the range required by legislation, due to the use of quark cheese whey, requiring the addition of an ingredient in the formulation for supplementation and adequacy of the final product to the legislation. Moisture, total solids and ash contents were altered, and lipids did not change. During storage, there was an increase in acidity and a decrease in pH, accompanied by the maintenance of lactic acid bacteria in the product. It was found that inulin acted in the reduction of the syneresis of the product throughout the storage period, and that the increase in the concentration of xanthan gum acted in the reduction of syneresis between the formulations. The product obtained showed symbiotic potential to promote the maintenance of lactic acid bacteria during the storage period, and further studies are needed to determine the viability of probiotic microorganisms present in kefir used in cheese making. It was found that more than half of the participants in the consumer profile study declared interest in consuming (72.5%) and buying (60%) the prebiotic buffalo petit suisse with whey retention in the fruit salad flavor, demonstrating that there is market potential for the product in the region analyzed (Northeast).