Goat coalho cheese with alcoholic beverages: a first report about technological aspects and their implications on physicochemical properties and starter culture / Queijo de coalho caprino com bebidas alcoólicas: um primeiro relato sobre aspectos tecnológicos e suas implicações nas propriedades físico-químicas e na cultura starter

Vanessa Bonfim da Silva, Bruna Cerqueira dos Santos, Beatriz Pinheiro de Oliveira Alves, Leonardo Fonseca Maciel, Emanoel Ferreira Martins Filho, Alessandra Estrela- Lima, Marion Pereira da Costa

Abstract


The aim of this research was to determine the viability of the production of goat Coalho cheese seasoned with alcoholic beverages. Five treatments of goat Coalho cheese were prepared: without alcohol (control); with aged cachaça (T1); with cocoa honey liqueur (T2); with mead (T3); and with pure malt beer (T4). Samples were evaluated for chemical composition, pH, color, texture and total lactic acid bacteria (LAB) count during maturation (days 0 and 5) and storage (days 0, 10, 20, 30, 40, 50 and 60). Seasoned cheeses showed physicochemical characteristics according to the identity and quality of Coalho cheese, showing that alcoholic seasoning does not change the characterization of the final product. However, due to the shorter pressing time when compared to the literature and the timing of the seasoning, cheeses with alcoholic beverages negatively influenced the physicochemical (fat and moisture) and instrumental (pH, color and texture) characteristics. In addition, seasoned cheeses only showed LAB counts from the fifth day of maturation, demonstrating an initial inhibition of starter culture. Still, alcoholic seasoning has proven to be a viable technology. However, new pressing and seasoning times should be studied.


Keywords


Alcholic seasoning, Caprine cheese, Goat milk.

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References


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DOI: https://doi.org/10.34117/bjdv6n10-590

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