Queijo Petit Suisse à base de leite de vaca e leite de búfala enriquecido com pólen apícola

Abstract

Cheese petit suisse passion fruit flavour enriched with pollen, is characterized by being a product with functional claims, being a food pleasant to the palate and at the same time beneficial to the health of the consumer, so the objective of this work development of a petit suisse cheese based on cow's milk and passionfruit flavor buffalo milk enriched with pollen, with physical-chemical characterisation and sensory evaluation of each one of them. For the passion fruit syrup formulations was obtained from ripe fruits, properly sanitized, the milks have been subjected to quality control tests for your time were within the standards recommended by the current legislation, as well as the pollen that also performed in accordance with the specific limits in existing legislation, which confirmed the quality of these raw materials. The processing of cheese petit suisses followed the steps of mixing the ingredients/pasteurization, homogenization in order to dissolve the ingredients and improve the texture of the cheese petit suisses; after pasteurisation the blend was fermented for a period of 8 h, and then went through agitation followed by cooling. The percentage of income the petit suisse cheese made with buffalo milk was higher than the yield obtained from cow's milk which showed the high yield for your industrial cheese production petit suisse. Cheese petit suisses were subjected to microbiological tests (coliforms (30° C), coliforms (45° C), staph, fungi, yeasts and Salmonella sp, and demonstrated satisfactory microbiological standards in accordance with the legislation relevant and after sensory analysis with 120 untrained aides through the application of hedonic scale and intent to purchase. The sensory analysis data were subjected to analysis of variance and F test of significance of 5%. No statistically significant difference was observed (p > 0.05) for the color and flavor between treatments TA (cow's milk) and TB (buffalo milk). For the variable analyzed aroma treatment TA differed (P < 0.05) of TB treatment. For the texture variable TB treatment differed (P < 0.05) of the treatment. With respect to global acceptance TA treatment did not differ (P > 0.05) of TB treatment and for the test of intention to buy the treatment also did not differ (P > 0.05) of TB treatment. Therefore, it is necessary a wide dissemination for the cheese production petit suisse with buffalo milk due to its nutritional characteristics and high yield, the use of passion flower as saborizante and enrichment with pollen, which can represent a great potential for technological innovation for the food industry