Evaluation physicochemical, microbiological and sensory of Minas frescal goat milk cheese developed for direct acidification and lactic acid fermentation

Abstract

The aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), the physicochemical properties, microbiological and sensory product. Two formulations of Minas Frescal cheese were prepared by acidification with lactic acid and acidification with mesophilic type O culture and evaluated for microbiological quality: the psychrotrophic count, aerobic mesophilic and thermotolerant Coliforms and Salmonella sp. The physicochemical analyzes were performed determination of fat, ash, moisture, acidity in lactic acid and pH. The physical and chemical changes were evaluated in the Minas fresh cheese during the 14-day storage period, and analyzed its acceptability and purchase intent through sensory analysis. The results revealed that the Minas fresh cheese formulations presented in good sanitary conditions and of consumption. The physico-chemical parameters of fat, ash and moisture of the Minas fresh cheeses do not differ significantly (p < 0.05). The cheese obtained by direct acidification by lactic acid showed the lowest values of count total lactic bacteria and acidity in acid lactic, higher pH and greater sensory acceptance and purchase intent differing cheese obtained by lactic fermentation. The results show that the form of acidification affects the product characteristics and consumer acceptability. The use of goat milk for the production of fresh cheese mines shows potential for the dairy industry and adds value to the product and becomes an alternative product to consumers allergic to cow’s milk.

Keywords

• ácido lático
• cultura starter
• leite de cabra
• queijo Minas frescal.