PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF COW'S MILK CHEESE PRODUCED IN SÃO JORGE - CAPE VERDE

Autores

  • Wilson Paulo Semedo Tavares Universidade de Cabo Verde
  • Jussara Patrícia De Pina Correia
  • Ricardo Jorge Silva Mendes

Resumo

ANÁLISES FÍSICO-QUÍMICAS E SENSORIAIS DO QUEIJO COALHO DE VACA PRODUZIDOS EM SÃO JORGE - CABO VERDE

 

ANALYSE PHYSIQUE-CHIMIQUE ET SENSORIELLE DU FROMAGE "COALHO" DE LAIT DE VACHE PRODUIT À SÃO JORGE - CABO VERDE

 

Abstract

The present study was designed to investigate the physical-chemical characteristics, sensory acceptance and purchase intention of coalho cheese produced using cow's milk. The quality of cheese depends directly on the quality of milk, requiring a rigorous quality control during all production processing. Relevant physical-chemical parameters such as pH, moisture, protein, titratable acidity and fat were determined. In addition, sensory acceptance test (colour, taste, aroma, texture and overall acceptability) was carried out by 12 tasters. Regarding to physical analysis, no significant difference was found in the diameter, however, differences in weight and height were verified. The studied cheese is characterized as fresh cheese, semi-skimmed and semi-soft cheese with pH range of 5.37 to 6.33 and titratable acidity of 0.32 to 0.72%. Fat, moisture and protein content were similar to the fresh cheeses produced in Mexico. Overall, these findings may help to better control the production process of coalho cheese based on the sensory and physico-chemical parameters.

Keywords: Milk, Coalho cheese, Quality, Protein, Titratable acidity.

 

Resumo:

O presente estudo teve como objetivo investigar as características físico-químicas, a aceitação sensorial e a intenção de compra do queijo de coalho produzido com leite de vaca. A qualidade do queijo depende diretamente da qualidade do leite, exigindo um controle de qualidade rigoroso durante todo o processo da produção. Parâmetros físico-químicos como pH, humidade, proteína, acidez titulável e gordura total foram determinados. Para o teste de aceitação sensorial (cor, sabor, aroma, textura e aceitação geral) foi realizado por 12 provadores. Relativamente às análises físicas, não foi encontrado diferença significativa no diâmetro, no entanto, foram verificadas diferenças significativas no peso e na altura do. O queijo estudado é caracterizado como queijo fresco, queijo meio gordo e de pasta mole com pH na faixa de 5,37 a 6,33 e acidez titulável de 0,32 a 0,72%. O teor de gordura, umidade e proteína foi semelhante ao dos queijos frescos produzidos no México. De maneira geral, esses resultados podem ajudar a controlar melhor o processo de produção do queijo de coalho com base nos parâmetros sensoriais e físico-químicos.

Palavras-chave: Leite, Queijo coalho, Qualidade, Proteínas, Acidez titulável.

 

Résumé

Cette étude visait à étudier les caractéristiques physico-chimiques, l'acceptation sensorielle et l'intention d'achat du fromage "Coalho" produit avec du lait de vache. La qualité du fromage dépend directement de la qualité du lait, ce qui nécessite un contrôle de qualité strict tout au long du processus de production. Les paramètres physico-chimiques tels que le pH, l'humidité, les protéines, l'acidité titrable et la graisse totale ont été déterminés. Pour le test d'acceptation sensorielle (couleur, saveur, arôme, texture et acceptation générale), a été réalisé par 12 dégustateurs.  En ce qui concerne l'analyse physique, aucune différence significative de diamètre n'a été trouvée, cependant, des différences significatives de poids et de taille ont été trouvées. Le fromage étudié est caractérisé comme un fromage frais, semi-gras et à pâte molle avec un pH compris entre 5,37 et 6,33 et une acidité titrable de 0,32 à 0,72%. La teneur en matières grasses, en humidité et en protéines était similaire à celle des fromages frais produits au Mexique.  En général, ces résultats peuvent aider à mieux contrôler le processus de production du fromage "Coalho"sur la base de paramètres sensoriels et physico-chimiques.

Mot-clés: Lait, Fromage "Coalho", Qualité, Protéines, Acidité titrable.

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Publicado

2021-04-28

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Semedo Tavares, W. P., Correia, J. P. D. P. ., & Mendes, R. J. S. . (2021). PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF COW’S MILK CHEESE PRODUCED IN SÃO JORGE - CAPE VERDE. Kwanissa: Revista De Estudos Africanos E Afro-Brasileiros, 4(8). Recuperado de https://periodicoseletronicos.ufma.br/index.php/kwanissa/article/view/16222

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