Physicochemical and Bacteriological Evaluation of Goat Coalho Cheese Seasoned With Alcoholic Beverages

Silva, Vanessa Bonfim da; Santos, Bruna Cerqueira dos; Alves, Beatriz Pinheiro de Oliveira; Maciel, Leonardo Fônseca; Delfino, Nelson de Carvalho; Filho, Emanoel Ferreira Martins; Estrela‐Lima, Alessandra; Costa, Marion Pereira da

doi:10.37885/201001629

Cited by 2 publications

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“…Color analysis showed that the cheeses had high L* values (Table 1), indicating high luminosity and tendency to white color, since the component b* presented low values and the component a* tended to green coloration. These results are in accordance with the coloration observed for goat Coalho cheese in another study (Queiroga et al, 2013;Silva et al, 2020a;2020b).…”

Section: Physicochemical Analyses Of Goat Coalho Cheesessupporting

confidence: 92%

Physicochemical Analysis, Consumer Profile and Sensory Analysis of Goat Coalho Cheeses Seasoned With Alcoholic Beverages / Análise Fisico-Química, Perfil De Consumidor E Análise Sensorial De Queijos De Coalho De Cabra Condimentados Com Bebidas Alcoólicas

Silva

Alves

Santos

et al. 2021

BJD

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The present study sought to characterize the physicochemical, bacteriological and sensorial effects that alcoholic beverages exert on goat Coalho cheese. For that, goat Coalho cheeses were seasoned with alcoholic beverages and physicochemical and bacteriological analyses were performed on day 0, as well as sensory analysis. The potential consumers were expected to be slightly familiar with goat dairy products. Among the seasoned cheeses, goat Coalho cheese with beer had the best acceptability and purchase intention, a result that is associated with the typical consumption of such alcoholic beverage by potential consumers. Soft and white characteristics were the most emphasized by taste testers, what is in agreement with the instrumental color and texture. According to the principal component analysis (PCA), acid and alcoholic aromas and taste were the characteristics responsible for acceptability. Therefore, it is concluded that goat cheese with alcoholic beverages can be elaborated and have good acceptability.

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Section: Physicochemical Analyses Of Goat Coalho Cheesessupporting

confidence: 92%

Physicochemical Analysis, Consumer Profile and Sensory Analysis of Goat Coalho Cheeses Seasoned With Alcoholic Beverages / Análise Fisico-Química, Perfil De Consumidor E Análise Sensorial De Queijos De Coalho De Cabra Condimentados Com Bebidas Alcoólicas

Silva

Alves

Santos

et al. 2021

BJD

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“…As higher amounts of inulin are known for decreasing moisture and increasing total solids (Giri, Kanawjia and Singh, 2017), the addition of 1% inulin in coalho cheese is indicated, since low moisture is related to hardness problems in cheese (Fox et al, 2017). On the other hand, in other studies, the moisture content showed higher values between 37.46% and 51.34% for Coalho cheeses (Silva et al, 2021a) even in semihard cheese made with alternative milk species (Silva et al, 2021b) in accordance with characteristics for this type of cheese. Fat differed (P < 0.05) only in the treatment with inulin, presenting the highest content.…”

Section: Physicochemical Characteristics Of Developed Cheesessupporting

confidence: 60%

Development of a new Brazilian semi-hard (Coalho) Buffalo cheese made with the inclusion of cow milk and functional potential / Desenvolvimento de um novo queijo semiduro brasileiro (Coalho) de búfalo feito com a inclusão de leite de vaca e potencial funcional

Rekowsky¹,

Rosário²,

Costa³

2021

BJDV

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This study aimed to produce a new Brazilian Coalho buffalo cheese with 45% cow milk and potential functional through inulin and Lactobacillus plantarum addition. The Four treatments were made: the control (CTL) without functional ingredients, prebiotic (PRE) with Inulin, probiotic (PRO) with L. plantarum, and symbiotic (SYM) with both Inulin and L. plantarum. The starter culture (Lactococcus spp.) and L. plantarum viability and pH were analyzed during cheese ripening (0, 4, 8, and 10 days). While moisture, fat, and fat in the dry matter parameters were evaluated after ten days of storage ripening. During the ripening, the Lactococcus spp. growth was significant in the first eight days. The starter culture stabilized in counts above 7.1 log UFC.g-1. In the same period, L. plantarum was no growth ( 10) neither in PRO nor SYM treatments. The higher Lactococcus spp. counts (up to 10.6 Log UFC.g-1) in PRE and PRO cheeses leads to the most intense pH decrease (5.4) during the ripening. All treatments pointed to a moisture content between 38.09% to 40.49% and classified as Brazilian Coalho cheeses. The PRE had a higher FDM content (42.66%), while the lowest values were from SYM (35.53%). Thus, inulin addition does not negatively affect parameters tested, indicating a good fiber source for prebiotic semi-cooked and semi-hard cheeses. The L. plantarum viability was compromised during the process. Future studies about temperature adaptation, previous activation of strains or even encapsulation techniques associated with starter function should be evaluated to draw the best inoculation strategies for this probiotic for Coalho buffalo cheese.

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Physicochemical and Bacteriological Evaluation of Goat Coalho Cheese Seasoned With Alcoholic Beverages

Cited by 2 publications

References 0 publications

Physicochemical Analysis, Consumer Profile and Sensory Analysis of Goat Coalho Cheeses Seasoned With Alcoholic Beverages / Análise Fisico-Química, Perfil De Consumidor E Análise Sensorial De Queijos De Coalho De Cabra Condimentados Com Bebidas Alcoólicas

Physicochemical Analysis, Consumer Profile and Sensory Analysis of Goat Coalho Cheeses Seasoned With Alcoholic Beverages / Análise Fisico-Química, Perfil De Consumidor E Análise Sensorial De Queijos De Coalho De Cabra Condimentados Com Bebidas Alcoólicas

Development of a new Brazilian semi-hard (Coalho) Buffalo cheese made with the inclusion of cow milk and functional potential / Desenvolvimento de um novo queijo semiduro brasileiro (Coalho) de búfalo feito com a inclusão de leite de vaca e potencial funcional

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