Queijo artesanal de leite de cabra: adição de elementos para aumentar a potencialidade de mercado no estado da Paraíba.

Abstract

The production of goat's milk in Brazil is a significant factor, with the state of Paraíba as die largest producer. Goafs milk has high nutritional value, very commercialized in its natural form and little used in the elaboration of a mix of products. In this sense, the objective of this research is to develop cheeses Goatskin with added flour or essential oil of the pink pepper (Schinus terebinthifolius Raddi) to potentiate the consumer market of this sector in the state of Paraíba. It was necessary to perform a market analysis by collecting data on the production and sale of goat derivatives in the main supermarkets in the municipalities of Sumé and Monteiro in the state of Paraíba. Next, the cheeses were developed at tire Center for the Sustainable Development of the Semi-Arid - CDSA and sent for analysis to observe their nutritional behavior in relation to the traditional rennet cheese of goat milk, these analyzes were carried out at the Center of Sciences and Technology Agrifood - CCTA and in the CDSA of the Federal University of Campina Grande, located in the municipalities of Sumé-PB and Pombal-PB, respectively. It should be emphasized that the production of goat's milk-flavored goafs milk cheese or essential oil of the pink pepper can be a viable option, since it presented satisfactory physico-chemical results, being able to be configured as a new alternative for the market of products dairy products based on goafs milk, demystifying their use, which will add value to the production chain.