Iogurte elaborado à base de leite de búfala sabor queijo com geleia de goiaba

Abstract

ResumoO presente trabalho teve como objetivo verificar a aplicabilidade do leite de búfala no desenvolvimento de iogurte. O iogurte foi preparado utilizando os seguintes ingredientes: leite de búfala padronizado, leite de vaca, água filtrada e cultura lática. Os leites foram misturados em proporções de 0% de leite de búfala (FI), 50% de leite de búfala (FII), 30% de leite de búfala (FIII), 70% de leite de búfala (FIV) e 100% de leite de búfala (FV). O produto foi submetido a testes sensoriais de aceitação quanto aos atributos cor, textura, aroma e sabor. Com relação aos resultados da análise sensorial, a formulação com 70% de leite de búfala apresentou características organolépticas estatisticamente similares à formulação com 100% de leite de vaca. Sendo assim, a formulação FIII foi utilizada no desenvolvimento do iogurte com sabor queijo acrescido da geleia de goiaba, o qual foi submetido a testes sensoriais de aceitação, cujos resultados mostraram-se satisfatórios, indicando boa aceitação do produto. Palavras-chave: Laticínios; Leite bubalino; Análise sensorial. SummaryThe following work aims to verify the applicability of buffalo milk in the development of yogurt. Yogurt was prepared using the following ingredients: buffalo milk, cow's milk, filtered water and a lactic culture. The milk samples were mixed in the proportions of 100% cow's milk (FI), 50% of buffalo's milk and 50% cow's milk (FII); 30% of buffalo's milk and 70% cow's milk (FIII), 70% of buffalo's milk and 30% cow's milk (FIV) and 100% of buffalo's milk (FV). The product was submitted to a sensory acceptance evaluation for the attributes of colour, texture, aroma and taste. Regarding the results of the sensory analysis, the formulation with 70% of buffalo milk presented organoleptic characteristics statistically similar to the formulation with 100% of cow's milk. Therefore, FIII was used in the development of yogurt flavoured with cheese and guava jelly, which was subjected to sensory acceptance tests, the results of which were satisfactory, indicating good product acceptance.

Development and characterization of two novel formulations of Labneh cheese of sheep’s milk

“…Likewise, the values observed in Italian Ricotta cheese produced with sheep's milk were also increased by 73.1 and 75.2% (Mancuso et al, 2014). The percentages of moisture described in the literature for different types of sheep's milk cheeses were lower than those found in this study (Hemmatian et al, 2015;Nespolo & Brandelli, 2012;Pellegrini et al, 2013), most of them ripened cheeses. This might be due to the fact that the use of slow acid producing cultures and lower heat temperatures during the cheese processing aid to retain more moisture in cheese curd (Aydinol & Ozcan, 2018).…”

“…The observed acidity values for Labneh cheeses made from sheep milk were 1.28% (Atamian et al, 2014) and 1.01% (Pellegrini et al, 2013). In another study, the values were between 0.87 and 1.54% of lactic acid in Poosti sheep cheese (Hemmatian et al, 2015) and between 0.42 and 0.86% of lactic acid in type cheese Pecorino Toscano (Pellegrini et al, 2013). The average values of fat in the dry extract in both formulations ranged from 32.99 to 42.21% (Figure 2-IV) and were classified as semi-fat cheeses those with 25.0 to 44.9% of dry extract (Brasil, 1996).…”

“…Considering that the pH above 4.5 is favorable for the development of pathogenic microorganisms and related to the shorter product life (Forsythe, 2013), only the L2 sample (60) presented this characteristic. The average pH values found in other cheeses were 4.41 in ovine Labneh (Pellegrini et al, 2013), from 4.75 to 6.40 in other sheep's milk cheeses (Nespolo & Brandelli, 2012;Pellegrini et al, 2013), between 5.28 and 5.67 in sheep Poosti cheese (Hemmatian et al, 2015), from 5.96 to 6.54 in sheep Ricotta cheese (Mancuso et al, 2014), between 4.5 and 5.0 in Labneh formulations of bovine milk (Aydinol & Ozcan, 2018) and 4.80 to 5.35 in yogurts produced with different proportions of buffalo or cow's milk (Guimarães et al, 2015), indicating that this is a very variable parameter in dairy products.…”

“…Labneh cheese is produced from yogurt and the limits of titratable acidity defined by Brazilian legislation for yogurt vary from 0.6 to 1.5% acidity in lactic acid (Brasil, 2007) and the observed value was higher, due to the removal of whey in the processing and consequent concentration of components, including acids. A study with buffalo and cow's milk yogurts found values between 0.52 and 0.68% of lactic acid (Guimarães et al, 2015) and in kefir used in the production of Labneh cheese, with values below 1.0% lactic acid (Rocha et al, 2014). The observed acidity values for Labneh cheeses made from sheep milk were 1.28% (Atamian et al, 2014) and 1.01% (Pellegrini et al, 2013).…”

Relação entre as características físico-químicas e reológica e o valor comercial de iogurte integral com sabor morango

“…1B). Não existe valor de pH padronizado para este produto na legislação brasileira, no entanto, foi possível perceber que os valores encontrados foram menores do que haviam sido relatados para iogurte produzido por leite de vaca (5,31) e búfala (5,01), provavelmente pela adição de polpa de goiaba [17] . Enquanto isso, para bebida fermentada utilizando biomassa de quefir, Montanuci e Garcia [18] relataram valores entre 4,43-5,57.…”