Processing and physico-chemical, microbiological and sensorial characterization of spicy “tipo minas frescal” goat milk cheese

Abstract

This research aimed to study the processing and caring and the physico-chemical, microbiological and sensory characteriation of spicy “minas frescal” goat milk cheese manufactured by small producers from the microregion of Brejo paraibano, Paraíba, Brazil. The analyzed cheeses were added of garlic (0.0%; 0.1%; 0.5% and 1.0%), oregano (0.0%; 0.1%; 0.5% and 1.0%), and chili-pepper (0.01%; 0.05% and 0.1%). Average values found to moisture, protein, fat, degreased total extract, ashes and acidity were in a range of 46.79 - 53.89%; 20.79 - 27.95%; 18.83 - 30.9%; 21.95 - 30.99%; 2.45 - 4.41% and 0.03 - 0.04%, respectively. Counts of mesophilic, fungi and Staphylococcus spp. were > 6 log CFU/g for all samples. All samples presented counts of psychrothrophic < 2 log CFU/g. Results revealed no differences (p<0.05) for general aspect, texture, taste and consistence in cheeses added of different concentrations of garlic; of flavor and taste to oregano added cheeses. No differences (p<0.05) were, found in all evaluated attributes of cheeses added of different concentrations of chili-pepper but they presented the higher public preference. The general good acceptance found for the analyzed cheeses show the marketing potentiality of this product, however it is evident the necessity for improving the sanitary control during the process of manufacture.