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Abstract(s)
O leite azedo “Omavele” é um produto tradicional de Angola, derivado do leite (acidificado), da família dos iogurtes. Este leite é produzido tradicionalmente pela etnia “Nhaneca-Humbe”, do Sudoeste de Angola (populações agro-pastoril que combinam a criação de gado com uma agricultura de subsistência), tem um valor alimentar intrínseco, com um pH baixo e suficientemente seguro.
A produção de queijo com picante (piri-píri) seguiu os procedimentos e normas gerais para o fabrico deste produto.
Para a replicação da produção de leite azedo e de queijo, foram realizadas 12 colheitas de leite de cabra serrana, tendo sido avaliada a sua qualidade físico-química e microbiológica.
Utilizámos cinco parâmetros com o objetivo de replicar o leite azedo: temperatura de produção, tempo de produção, quantidade de fermento, forma de execução e a escolha do aroma. Os produtos obtidos foram submetidos a análise sensorial, avaliados por oito provadores e submetidos a seis testes, três para cada produto, respetivamente, onde se focaram as seguintes características: aspeto, cheiro, textura, sabor, presença de aroma, teor de sal e picante, sensação de gordura, avaliação global e a intenção de compra.
Quanto aos leites, obtivemos maior inclinação ao sabor, cheiro e aspeto para o leite com baunilha, a característica sensação de gordura em menor realce para o leite com limão. Os leites simples e com limão possuem diferença relevante na característica do sabor.
Relativamente aos queijos, a maior preferência, quanto aos parâmetros ou características avaliadas foram para o cheiro, textura, avaliação global associado ao queijo simples. As características como sabor, teor de sal e teor de picante, encontram-se associados aos queijos com 6 e 15 gramas de picante.
The milk sour "Omavele" is a traditional product of Angola, derived from milk (acidified), of the family of yogurts. This milk is traditionally produced by ethnicity "Nyaneka-Humbe" of the Southwest of Angola (agriculture-pastoral populations that you/they combine livestock with subsistence agriculture), has intrinsic value food with a low pH and sufficiently secure. The cheese production with spicy (piri-piri) followed the procedures and normal general for manufacture of this product. For the replication of the production of sour milk and cheese, 12 samples of milk from Serrana goats were collected, assessing their physicochemical and microbiological quality. In order to replicate the sour milk, there were five parameters involved: manufacturing temperature, production time, amount of yeast, form of execution and the choice of scent. The products obtained were subject of sensory analysis, assessed by 8 tasters and submitted to 6 tests, 3 for each product, respectively, where the following characteristics were focused: aspect, scent, texture, taste, scent presence, salt and spicy content, sense of fat, global evaluation and purchase intent. As for the milks, the results demonstrated better outcomes for the milk with vanilla scent, particularly for the taste, scent and aspect characteristics. As for the characteristic of sense of fat, the milk with lemon flavor was the less noticed. The characteristic of flavor for plain milk and milk with lemon had a significant difference. For cheeses, most preferably, about the parameters or characteristics were evaluated for smell, texture, overall assessment associated with the plain cheese. The characteristics such as taste, salt content and spicy content, are associated with the cheeses 6:15 grams of spicy.
The milk sour "Omavele" is a traditional product of Angola, derived from milk (acidified), of the family of yogurts. This milk is traditionally produced by ethnicity "Nyaneka-Humbe" of the Southwest of Angola (agriculture-pastoral populations that you/they combine livestock with subsistence agriculture), has intrinsic value food with a low pH and sufficiently secure. The cheese production with spicy (piri-piri) followed the procedures and normal general for manufacture of this product. For the replication of the production of sour milk and cheese, 12 samples of milk from Serrana goats were collected, assessing their physicochemical and microbiological quality. In order to replicate the sour milk, there were five parameters involved: manufacturing temperature, production time, amount of yeast, form of execution and the choice of scent. The products obtained were subject of sensory analysis, assessed by 8 tasters and submitted to 6 tests, 3 for each product, respectively, where the following characteristics were focused: aspect, scent, texture, taste, scent presence, salt and spicy content, sense of fat, global evaluation and purchase intent. As for the milks, the results demonstrated better outcomes for the milk with vanilla scent, particularly for the taste, scent and aspect characteristics. As for the characteristic of sense of fat, the milk with lemon flavor was the less noticed. The characteristic of flavor for plain milk and milk with lemon had a significant difference. For cheeses, most preferably, about the parameters or characteristics were evaluated for smell, texture, overall assessment associated with the plain cheese. The characteristics such as taste, salt content and spicy content, are associated with the cheeses 6:15 grams of spicy.
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Keywords
Leite azedo Queijo com picante (piri-piri)