Análise sensorial como ferramenta para a gestão de produção de queijo coalho condimentado, elaborado com leite de cabra.

Abstract

It was aimed with this research to evaluate the sensory acceptability of cheese curd made with spiced goat milk. After the preparation of cheese applied sensory testing with acceptance attitude scale of 9 points. Sensory analysis was performed with 120 untrained panelists, 87 males and 33 females at the Federal University of Campina Grande localized in the Sume-PB. To evaluate the results we used the descriptive statistical analysis, which calculated the average of the marks obtained in the total number of consumers who take the test. The mean result of the acceptance of seasoned cheese curds made with goat milk was 6.95. This average showed a good acceptance of the product, since this value is situated between scores 6 ("taste and eat from time to time") and 7 ("eat frequently"). It was concluded that the cheese curd made with flavored goat has a good level of sensory acceptance indicating that it may be well accepted by the market.