Elaboração de leite fermentado caprino tipo filmjolk, adicionado de geléia de morango (fragaria vesca) .

Abstract

The use of goat milk in new product technology is proving to be a viable alternative for its consumption. In this study, a fermented goat milk of the type Filmjölk, added with strawberry jelly, was developed in order to improve the sensorial and still add value to the final product. The present work aimed to elaborate formulations of goat fermented milk of the type Filmjölk, added with strawberry jelly (Fragaria vesca) and to evaluate its physical-chemical and sensorial aspects. Three formulations of fermented milk were elaborated considering the different proportions of strawberry jelly and were denominated: LFC (fermented goat - control milk), containing the conventional starter culture composed of Lactococcus lactis subsp. cremoris and Leuconostoc mesenteroides subs. mesenteroides; LF10% containing the starter culture and 10% of strawberry jelly Fragaria vesca and LF15%, containing the starter culture and 15% of the strawberry jelly. They were stored at refrigeration temperature (4 ± 1 ºC) and later submitted to physical-chemical and sensorial analyzes. All formulations tested showed good results, considering that, in the physicochemical characterization, they were within the current legislation, such as acidity and protein contente. As for the sensorial analysis, the attributes appearance and color reached better grades, but, in general, the samples that presented strawberry jelly these were outstanding, in relation to the fermented control milk, where the assigned scores were among the hedonic terms: "neither liked nor disliked" to "liked slightly ". However, it is necessary to produce new studies in order to obtain better sensory characteristics. In this way, fermented milks developed from goat's milk and added with strawberry jelly can be used as an option for the consumption and use of this raw material. Favoring access and, consequently, adding economic value to this type of product.