Desenvolvimento de um produto análogo ao queijo Minas Frescal elaborado com leite de cabra e extrato de soja

• Ano de defesa: 2010
• Autor(a) principal: Silva, Cleuber Raimundo da
• Orientador(a): Abreu, Luiz Ronaldo de
• Banca de defesa: Pinto, Sandra Maria, Martins, José Manoel
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Queijo frescal; Extrato hidrossolúvel de soja; Frescal cheese; Hydro-soluble soybean extract
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2804

Goat´s milk is highly recommended as food because of its high nutritional value, digestibility, and, most of all, therapeutic indications to individuals allergic to cow´s milk, especially newborn babies and children. Another very important product for the food industry is soybean, which, besides possessing high nutritional value, can be used to prevent and help cure several diseases. This work aimed to evaluate the technical, economic, and sensory viability of a similar product to Minas Frescal cheese made from goat´s milk and added 0%, 4% and 8% of Hydro-Soluble Soybean Extract (HSE). Analysis were conducted of Total Solids (TS), fat, proteins, and ashes of HSE, in triplicate, at the Food Analysis Laboratory of Universidade Federal de Lavras. The samples of the goat´s milk, whey collected during production, control cheese, and similar products added with 4% and 8% of HSE were taken to the Food Analysis Laboratory of Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais - Campus Rio Pomba (IFSEMG-RP), and analyzed for TS, fat, protein, and ash content. For the sensory analysis, the samples were prepared in the Sensory Analysis Laboratory of IFSEMG-RP and presented to a team of 60 non-trained tasters, who were randomly recruited. This analysis was conducted in the field, outside the institution. An acceptance test was carried out, using a 9 - point hedonic scale, ranging from extremely disliked (1) to extremely liked (9). The physico-chemical analysis results showed that goat´s milk complied with the parameters required by the current Brazilian legislation. However, the protein content presented difference (P < 0.05) between the control whey and that of the product samples with HSE. On the other hand, no difference was found for the cheese and similar cheeses samples (P > 0.05) regarding any of the physico-chemical parameters analyzed. According to the test of mean, no difference was found (P>0.05) between the control cheese and similar cheese sample with 4% of HSE for the sensory analysis. However, there was difference (P < 0.05) between these two products and that added with 8% of HSE. According to the results obtained, it can be concluded that the addition of the Hydro-soluble Soybean Extract (HSE) to a product similar to the Frescal cheese made with goat´s milk is an economically viable technique and that the addition of 8% of HSE to milk significantly improves the economic yield of product. It was also verified that the product made from milk added 4% of HSE and control cheese have the same sensory properties. However, product made from milk added 8% of HSE was the least accepted by the consumers.