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Authors
Abstract(s)
Dada a constante necessidade de reafirmação das empresas no mercado, o
desenvolvimento de novos produtos surge como uma importante ferramenta de competição e
ampliação do portifólio de produtos das indústrias de alimentos, seja na criação de novos
produtos ou na reformulação e/ou reutilização de resíduos. Em Portugal, os conceitos e
princípios de Investigação & Desenvolvimento vêm sendo aplicados no âmbito de políticas de
incentivo à produção e consumo de leite e derivados de leite de cabra no país, no qual se destaca
a raça Serrana como a mais representativa. A bebida láctea fermentada pode ser uma alternativa
interessante para a diversificação na oferta de produtos lácteos devido a sua similaridade com o
iogurte, possibilitando ao produtor o uso do soro oriundo da produção de queijo, numa
perspectiva de agregação de valor a este sub-produto e de economia circular. A bebida láctea
fermentada resulta da mistura de leite e soro de queijo (acrescido ou não de outras substâncias
alimentícias), fermentada por bactérias láticas.
Nesse sentido, o presente estudo teve como objetivo desenvolver e caracterizar
diferentes formulações de bebidas lácteas fermentadas a partir do leite das cabras da raça Serrana
adicionadas de soro (20%, 40% e 60%). A caracterização foi efetuada ao longo do tempo de
prateleira (21 dias) com base nos parâmetros: pH, acidez, composição centesimal, contagem de
bactérias láticas viáveis, bactérias mesófilas e psicrófilas aeróbias, bolores e leveduras e
aceitação sensorial.
Todas as formulações apresentaram variações significativas de pH (redução) e acidez
(aumento) nos primeiros 14 dias de armazenamento, seguidas de estabilização até o final da vida
de prateleira (21 dias). Os teores de proteínas, cinzas e carboidratos encontraram-se dentro dos
padrões pré-determinados, não apresentando diferença significativa entre as amostras de 20% e
40%. No entanto, a concentração de lipídeos das bebidas com 40 e 60% de soro foi inferior ao
limite mínimo estabelecido pela legislação vigente, consequência da maior adição de soro, que
pode ser solucionada por meio da padronização da gordura. Em relação a avaliação
microbiológica, todas as formulações apresentaram contagens satisfatórias para os parâmetros
avaliados. Na quantificação das bactérias láticas viáveis todas as formulações apresentaram
contagens superiores a 106 UFC/mL, conforme previsto na legislação vigente. A bebida
contendo 60% de soro foi rejeitada do ponto de vista sensorial. Considerando o aproveitamento da maior quantidade de soro possível preservando as
características padrão das bebidas láticas fermentadas e a aceitação do consumidor frente ao
produto, a amostra de 40% foi a de melhor desempenho durante a pesquisa.
According to the constant necessity to reaffirm companies in the market, the development of new products appears as an important tool for competition and expansion of the product portfolio of the food industries, whether in the creation of new products or in the reformulation and / or reuse of waste. In Portugal, the concepts and principles of Research & Development are continuously being applied within the scope of political measures to encourage the production and consumption of milk and goat's milk products in the country. In this matter, the goat breed as the most representative in milk production, due to the high productive capacity and easy adaptation to the environment. Within the goal of stimulating the creation of these goats and the consumption of goat dairy products in the country, a fermented dairy drink can be an interesting alternative for the diversification in the offer of dairy products due to its similarity to yogurt, a product highly commercialized in Portugal. In addition, dairy drinks enable the producer to use the whey from cheese production, with a view to adding value to this by-product towards circular economy. A fermented milk drink results from the mix of milk and cheese whey added or not with other products and / or food substances, fermented by lactic acid bacteria. In this sense, the present study aimed to develop and characterize different formulations of fermented dairy drinks from the milk of goats added with cheese whey (20%, 40% and 60%). The following parameters were evaluated throughout the pro days): pH, acidity, chemical composition, viable lactic acid bacteria, aerobic mesophilic and psychrophilic bacteria, molds and yeasts and sensory acceptance. All formulations showed a reduction of pH and increase of acidity in the first 14 days of storage followed by stabilization until the end of the shelf life. The levels of protein, ash and carbohydrates were within the predetermined standards. However, the concentration of lipids in formulations with 20 and 40% of whey was below the minimum limit established by current legislation, a consequence of the greater addition of whey, which can be solved by means of fat standardization. Regarding microbiological evaluation, all formulations showed satisfactory counts for the evaluated parameters. For the quantification of viable lactic acid bacteria, all formulations showed counts greater than 106 CFU / mL as required by current legislation. The formulation with 60% whey was rejected from the sensory analysis. Considering the use of the largest amount of whey possible while preserving the standard characteristics of fermented milk drinks and consumer acceptance of the product, the 40% sample was the one with the best performance during the research.
According to the constant necessity to reaffirm companies in the market, the development of new products appears as an important tool for competition and expansion of the product portfolio of the food industries, whether in the creation of new products or in the reformulation and / or reuse of waste. In Portugal, the concepts and principles of Research & Development are continuously being applied within the scope of political measures to encourage the production and consumption of milk and goat's milk products in the country. In this matter, the goat breed as the most representative in milk production, due to the high productive capacity and easy adaptation to the environment. Within the goal of stimulating the creation of these goats and the consumption of goat dairy products in the country, a fermented dairy drink can be an interesting alternative for the diversification in the offer of dairy products due to its similarity to yogurt, a product highly commercialized in Portugal. In addition, dairy drinks enable the producer to use the whey from cheese production, with a view to adding value to this by-product towards circular economy. A fermented milk drink results from the mix of milk and cheese whey added or not with other products and / or food substances, fermented by lactic acid bacteria. In this sense, the present study aimed to develop and characterize different formulations of fermented dairy drinks from the milk of goats added with cheese whey (20%, 40% and 60%). The following parameters were evaluated throughout the pro days): pH, acidity, chemical composition, viable lactic acid bacteria, aerobic mesophilic and psychrophilic bacteria, molds and yeasts and sensory acceptance. All formulations showed a reduction of pH and increase of acidity in the first 14 days of storage followed by stabilization until the end of the shelf life. The levels of protein, ash and carbohydrates were within the predetermined standards. However, the concentration of lipids in formulations with 20 and 40% of whey was below the minimum limit established by current legislation, a consequence of the greater addition of whey, which can be solved by means of fat standardization. Regarding microbiological evaluation, all formulations showed satisfactory counts for the evaluated parameters. For the quantification of viable lactic acid bacteria, all formulations showed counts greater than 106 CFU / mL as required by current legislation. The formulation with 60% whey was rejected from the sensory analysis. Considering the use of the largest amount of whey possible while preserving the standard characteristics of fermented milk drinks and consumer acceptance of the product, the 40% sample was the one with the best performance during the research.
Description
Mestrado de dupla diplomação com o Centro Federal de Educação Tecnológica Celso Suckow da Fonseca - CEFET/RJ
Keywords
Novos produtos Consumidor Soro Laticínios Economia circular