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O presente trabalho centra-se no desenvolvimento de um queijo de cabra picante, de pasta semi-dura, cujo processo se desenvolveu de forma transversal, desde a fase de recepção da matéria prima até a validação qualitativa por análise sensorial. O queijo foi desenvolvido nos Laboratórios de Tecnologia Alimentar e de Análise Sensorial da Escola Superior Agrária do Instituto Superior Politécnico de Bragança, com o apoio dos Laboratórios de Microbiologia, Físico-química, bem como a colaboração imprescindível da LEICRAS. O queijo foi produzido com leite de cabras da raça Serrana da região de Bragança, com o leite recolhido no decurso do mês de Fevereiro de 2015. Determinaram-se os principais constituintes do leite em percentagem: Proteína 4.15 ± 0.2, Gordura 5.48 ± 1.54, Lactose 4.34 ± 0.05 e pH 6.68 ± 0.1. O consequente acompanhamento do processo, recolha e análise de leite nos meses de Abril, Maio e Setembro evidenciou uma variabilidade significativa na qualidade do leite ao longo do ano, sendo expectável que entre estações/épocas de alimentação extremas, a proteína possa variar em 0.34% e a gordura 1.77%.
Os parâmetros microbiológicos quantificados estavam dentro dos parâmentros exigidos pela legislação, designadamente os microrganismos mesófilos, bolores e leveduras, Staphylococcus aureus, enterobácterias (E. coli), psicrófilos, esporos de clostrídios redutores e a presença da Listeria monocytogenes e Salmonella spp. A contagem de células somáticas se encontrou abaixo dos limites legais estabelecidos.
Foram necessários 8.7 litros de leite por kg de queijo pesado aos 61 dias de cura. Durante o processo de cura a massa de queijo perdeu 41% do seu peso.
A análise sensorial foi efetuada por um painel de 6 provadores qualificados e os queijos produzidos, apresentaram uma forma regular e, quando pressionados na superfície com o polegar, apresentaram uma consistência firme. As faces apresentaram-se sempre regulares e com pouca rugosidade. O aspecto foi agradável. A pasta apresentou-se com um número muito reduzido de olhos, e uma cor atrativa. Em relação à presença de defeitos, foram quase imperceptíveis e não apresentaram alterações significativas em todos os queijos analisados. Os queijos, independentemente do tratamento, apresentaram uma forma muito agradável, com arestas e bordos bem marcados, bem como faces direitas. Os sabores e sensações trigeminais avaliados foram muito equilibrados e valorizaram de forma muito positiva os queijos do ensaio. De um modo geral, os provadores conseguiram distinguir os diferentes tratamentos, sendo que os queijos em que foi adicionado o picante na forma picada foram mais agradáveis, em todas as concentrações (Mnd=3), em comparação com os queijos com o picante adicionado na forma moída (Mdn ≥4), χ2(19)=79.235, p<0.0005. As diferenças percepcionadas permitiram selecionar o queijo em que a malagueta foi adicionada na forma picada χ2(19)=40.948, p<0.0005, e foi possível descriminar qual a concentração de malagueta adequada.
A malagueta, administrada em três concentrações, e sob duas formas distintas, picada e moída, proporcionou um valor discriminativo à cor da pasta e da crosta assim como à percepção da intensidade do picante. Comprovou-se que a percepção de picante é muito superior quando a malagueta é administrada, na mesma concentração, sob a forma moída comparativamente à forma picada. A administração da malagueta na forma moída é igualmente interessante contudo, constatou-se que o nível máximo de concentração a utilizar deve situar-se abaixo da concentração mínima aplicada no ensaio
The present work focuses on the development of a semi-hard spicy goat's cheese, the process of which has developed transversely from the time of receipt of the raw material, milk, to qualitative validation by sensorial analysis. The cheese was developed in the Laboratories of Food Technology and Sensory Analysis of the Higher Agricultural School of the Polytechnic Institute of Bragança, with the support of the Laboratories of Microbiology and Physico-chemical analysis, as well as the indispensable collaboration of LEICRAS. The cheese was produced with the milk of Serrana goats from the region of Bragança, with milk collected during the month of February, 2015. The main constituents of the milk were determined in percentage: Protein 4.15 ± 0.24; Fat 5.48 ± 1.54; Lactose 4.34 ± 0.05 and pH 6.68 ± 0.1. The follow-up of the process, milk collection and analysis in April, May and September evidenced a significant variability in milk quality throughout the year, and it is expected that between seasons/extreme feeding times the protein may vary by 0.34% and the fat 1.77%. The quantified microbiological parameters were within the parameters required by legislation, namely: mesophilic microrganisms, molds and yeasts, Staphylococcus aureus, enterobacteria (E. coli), psychrophiles, clostridial spores and the presence of Listeria monocytogenes and Salmonella spp. The CCS were below the established legal limits. 8.7 Liters of milk were needed per kg of heavy cheese at 61 days of cure. During the curing process the cheese mass lost 41%. The sensory analysis was carried out by a panel of 6 experts and the cheeses produced had a regular shape and, when pressed on the surface with the thumb, presented a firm consistency. The faces were always regular and with little roughness. The appearance was pleasant. The folder was presented with a very reduced number of eyes, and an attractive color. Regarding the presence of defects, they were almost imperceptible and showed no significant alterations in all cheeses analyzed. The cheeses, regardless of the treatment, presented a very nice shape, with sharp edges and edges, as well as the right cheeks. The evaluated trigeminal flavors and sensations were very balanced and highly valued in cheeses of the trial. In general, the tasters were able to distinguish the different treatments, and the cheeses in which the spice was added in the chopped form were more pleasant at all concentrations (Mnd=3), compared to cheeses with spice added in the powder form (Mdn ≥4), χ2 (19)=79.235, p<0.0005. The perceived differences allowed to select the cheese in which the chilli was added in chopped form χ2(19)=40.948, p<0.0005 and it was also possible to discriminate the concentration of the appropriate chopped chilli. The chilli, administered in three concentrations and in two distinct forms, chopped and ground, provided a discriminatory value to the color of the paste and the crust as well as to the perception of the intensity of the spice. It has been shown that the perception of spiciness is much higher when the chilli is administered, in the same concentration, in the powder form compared to the chopped one. The administration of the chilli in the ground form is also interesting, however, it was found that the maximum concentration level to be used should be below the minimum concentration applied in the test.
The present work focuses on the development of a semi-hard spicy goat's cheese, the process of which has developed transversely from the time of receipt of the raw material, milk, to qualitative validation by sensorial analysis. The cheese was developed in the Laboratories of Food Technology and Sensory Analysis of the Higher Agricultural School of the Polytechnic Institute of Bragança, with the support of the Laboratories of Microbiology and Physico-chemical analysis, as well as the indispensable collaboration of LEICRAS. The cheese was produced with the milk of Serrana goats from the region of Bragança, with milk collected during the month of February, 2015. The main constituents of the milk were determined in percentage: Protein 4.15 ± 0.24; Fat 5.48 ± 1.54; Lactose 4.34 ± 0.05 and pH 6.68 ± 0.1. The follow-up of the process, milk collection and analysis in April, May and September evidenced a significant variability in milk quality throughout the year, and it is expected that between seasons/extreme feeding times the protein may vary by 0.34% and the fat 1.77%. The quantified microbiological parameters were within the parameters required by legislation, namely: mesophilic microrganisms, molds and yeasts, Staphylococcus aureus, enterobacteria (E. coli), psychrophiles, clostridial spores and the presence of Listeria monocytogenes and Salmonella spp. The CCS were below the established legal limits. 8.7 Liters of milk were needed per kg of heavy cheese at 61 days of cure. During the curing process the cheese mass lost 41%. The sensory analysis was carried out by a panel of 6 experts and the cheeses produced had a regular shape and, when pressed on the surface with the thumb, presented a firm consistency. The faces were always regular and with little roughness. The appearance was pleasant. The folder was presented with a very reduced number of eyes, and an attractive color. Regarding the presence of defects, they were almost imperceptible and showed no significant alterations in all cheeses analyzed. The cheeses, regardless of the treatment, presented a very nice shape, with sharp edges and edges, as well as the right cheeks. The evaluated trigeminal flavors and sensations were very balanced and highly valued in cheeses of the trial. In general, the tasters were able to distinguish the different treatments, and the cheeses in which the spice was added in the chopped form were more pleasant at all concentrations (Mnd=3), compared to cheeses with spice added in the powder form (Mdn ≥4), χ2 (19)=79.235, p<0.0005. The perceived differences allowed to select the cheese in which the chilli was added in chopped form χ2(19)=40.948, p<0.0005 and it was also possible to discriminate the concentration of the appropriate chopped chilli. The chilli, administered in three concentrations and in two distinct forms, chopped and ground, provided a discriminatory value to the color of the paste and the crust as well as to the perception of the intensity of the spice. It has been shown that the perception of spiciness is much higher when the chilli is administered, in the same concentration, in the powder form compared to the chopped one. The administration of the chilli in the ground form is also interesting, however, it was found that the maximum concentration level to be used should be below the minimum concentration applied in the test.
Description
Keywords
Cabra Serrana Leite Queijo Composição físico-química Análise sensorial