PERFIL-FÍSICO-QUÍMICO E SENSORIAL DE DERIVADOS LÁCTEOS COM DIFERENTES TEORES DE GORDURA

Abstract

Milk and derivatives occupy important space in the human diet, serving about 30% of the daily requirement of proteins and lipids and 70% of the calcium demand. Thus, the development of dairy products with different fat contents is an important trend for healthy food supply chain with rising market niches around the world. In this sense, the objective of this study was to promote the skimming and standardization of milk to obtain products with different fat contents, by determining the physicochemical constituents and sensorial aspects for the following products: Minas frescal cheese, sweet pasty milk and natural yogurt, as well as the use of the excess cream to elaborate milk butter and clarified butter. The Dairy Cattle Laboratory of IF Goiano - Rio Verde Campus, give the raw material for this experiment. The in natura milk from the expansion tank was immediately transported to the Animal Products Laboratory of the same institution for further processing. The milk samples were fractionated in 40 mL flasks containing Bronopol ® and sent under refrigeration to the Milk Quality Laboratory of the Center for Food Research of the Veterinary and Zootechnical School of the Federal University of Goiás, Goiânia - GO, for analysis in triplicate of the physicochemical composition, divided into four treatments: in natura; skimmed, semi-skimmed and whole. For the development of the derivatives, whole milk, semi-skimmed and skimmed milk were used, each product was processed in three replicates and three repetitions of each one, totaling nine results. The CATA sensory test (Mark all that apply) was used in this study, so each assessor received samples of dairy products with different levels of fat in an individualized cabin with white light, coded with three-digit random numbers, and was requested for the volunteer to indicate in the records, all the descriptors terms that were perceived. The results were compared by Tukey's test at 5% probability using the SISVAR® software. The average values of fat for milk used in the production of dairy products were 3.32% in standardized whole milk, 1.83% in semiskimmed milk and 0.40% in skimmed milk. The fat percentages were different in the three types of cheese and presented the following results: 11.78% in whole milk cheese, 6.67% in semi-skimmed milk cheese and 1.16% in skim milk cheese. These variables when compared to each other also differed (p <0.05) for the three types of milk sampled. The physical-chemical results of the dulce de leche oscillated according to the fat content used in the raw material. The fat contents were 7.91% for sweet with whole milk, 5.26% for sweet with semi-skimmed milk and 1.14% for sweet with skimmed milk. The fat percentages were also different in the three types of yogurt, proportional to the previous standardization of the raw material, and presented average values of 2.76% in whole milk yogurt, 1.22% in semi-skimmed milk yogurt and 0.16% in skimmed milk yoghurt. The sensory analysis of dairy products with different fat contents allowed the identification of 31 attributes for Mina’s frescal cheese, 29 for pasty sweet, 27 for natural yoghurt and 19 for butters, which are attributes of no importance to the consumer in the product perception. However, it was possible to demonstrate the discriminatory capacity of consumers, with a difference (p <0.10) for several attributes such as: white color, cream color, weak yellow color, brittle, no flavor, little salt, salt at point and good for cheese, were also listed in the sweet attributes: firm, glossy appearance, opaque, soft, hard, lots of viscosity, salty, fat taste, likewise for the yogurt the attributes were: white, cream color, firm, creamy color, yellow color, weak yellow color, intense yellow color, particles presence, absence of particles, smooth appearance, appearance with brightness, presence of particles, brittle, salty , oily residual and milk flavor. These descriptor terms were used later in the matching analysis. The skimming and standardization process were able to generate standardized whole milk and semi-skimmed milk, demonstrated from the hysicochemical analyzes. The dairy products produced from the standardized milks and use of the surplus cream were compatible with the current legislation.