Elaboração e caracterização de requeijão cremoso caprino condimentado com alho (Allium sativum L.) .

Abstract

The food dairy goats are an interesting alternative nutritional point of view, considering that has goat milk proteins and lipids demonstrated nutritional value, and high digestibility. The cheese is a type of processed cheese that is part of the Brazilian consumer's table. The garlic flavoring increased brings a differential for the product by the fact garlic treating food with antimicrobial, antibacterial, antifúgica and beneficial effects on the immune and cardiovascular system. Also, could add value to this sensory food matrix. Thus, this study aimed to develop and characterize the physico-chemical, microbiological and sensory aspects of cream cheese goat spiced with garlic. For this, goat curds were processed creamy flavored with different concentrations of garlic, R1 being added 0%; R2, with 0.25%, R3, spiced with 0.50% and R4 containing 1% of garlic in its formulation. After processing, the samples were subjected to physical-chemical, microbiological and sensorial analysis, thereby evaluating the processing feasibility of this product as nutritious and safe source. There was a significant difference (p <0.05) for all variables in all curds studied. As to the acid to lactic acid, it was observed that curd made from different concentrations of garlic showed a lower percentage (from 0.41 to 0.42%) when compared to the control cheese (0.55%). The acid content of a lactic acid product is associated with the presence of fermenting microorganisms lactose. In this curds added garlic acid content was lower, possibly due to a antimicrobial action of phytochemicals such condiment, fermentation inhibiting greater action lactose with fewer production of lactic acid. The values of moisture and GES (fat total solids) were suitable to that required by Ordinance No. 359 of 4 September 1997. As for microbiological evaluation results were in accordance with the provisions of the Technical Regulation for Identity Fixation and Quality of Cottage cheese or Requesón. The sensory analysis, the curds were well accepted and data showed the market potential that curd flavored with garlic different concentrations present. Thus, it is concluded that processing of goat milk cream cheese is feasible, and that its processing flow chart is applicable to the general population, adding nutritional value, and as an option for the potential consumer, increasing the supply and stimulating consumption of goat milk.