Utilização do soro de leite caprino para o desenvolvimento de creme condimentado.

Abstract

Due to the increased production of cheese generating high volumes of goat whey has intensified, even to several studies pointing serum or a food of high quality it is still considered a by-product of the dairy industry. One alternative to prevent pollution and waste whey is the preparation of Ricotta, Cream Cheese creams as well as the elaboration of dairy drinks. Therefore, the initial objective of this study was to evaluate the importance of ricotta cream and new existing trends in the market.The ricotta cream is presented today as an excellent food to watch out the requirements of the market because it provides lower fat, reduced sodium and calorific value when compared with spreads, sour creams and mayonnaises, besides presenting high concentration of protein and vitamins. A condiment that can add value to Ricotta cream is the use of sesame, as it is high in protein and oils and add flavor and aroma to food. The use of butter earth in low concentrations, can also be of great value for creams Ricotta goats, for butter earth has a great acceptance by the consumer, can mask characteristic flavors of goat milk and improve the texture. In the search for atendar to consumer demands for innovative products and differentiated can also be of great value for creams Ricotta goats, for butter earth has a great acceptance by the consumer, can mask characteristic flavors of goat milk and improve the texture. In the search for atendar to consumer demands for innovative products and differentiated can also be of great value for creams Ricotta goats, for butter earth has a great acceptance by the consumer, can mask characteristic flavors of goat milk and improve the texture. In the search for atendar to consumer demands for innovative products and differentiatedIt developed a Ricotta whey cream flavored goat milk with added butter and sesame earth. The study of the life of the creams was performed by the physicochemical and microbiological analyzes for 20 days of cold storage.The results from the averages 20.5 Fat parameters; 1.7 salt; ash 2.7; Dry stratum 34.7; Humidity 65.3; protein 8.4 and water activity of 0.98, this study support the conclusion that between the standard Ricotta cream, ricotta cream and butter of land and Ricotta cream with butter and sesame land did not differ as to the time and analyzed as to the treatments applied. The elaborate creams meet the nutritional compositions, being a food rich in protein and low in fat. All ricotta creams were satisfactory microbiological quality during refrigerated storage. The study found that the elaborate creams can expand the derivatives market goat which is still largely unexplored.