Abstract
The production of goat milk can become an important tool in the politics of food production and food security, thus suggesting the development of new products to add value and increase its acceptance, for example, kefir is a drink made from fermented milk at room temperature. Considering the potential about the goat milk like a food, this work was developed to create a fermented product (Kefir) with base in goat milk and to evaluate their physical-chemical characteristics and acceptance. The pasteurized goat milk received the addition of kefir unhydrated grain. Analysis of pH, acidity, humidity, ask and density, were realized. The tests were realized with sixty people that tried about preference and intention buy test with a prefer scale. Four formulations were tested, one with a natural (A) savor and three with strawberry savor with different concentrations: (B, C and D) 30, 40 and 50 %. The preference between the samples were analyzed with statistics using the variance (ANOVA) and the average comparison was determined using the Tukey Test for average comparison a level of 5 %. The results showed that had a great acceptance wish the strawberry savor (D), but some opposition about the goat milk odor.
Highlights
Introdução Em torno de 74% do rebanho mundial de caprinos encontram-se difundidos nas regiões tropicais e áridas
Summary The production of goat milk can become an important tool in the politics of food production and food security, suggesting the development of new products to add value and increase its acceptance, for example, kefir is a drink made from fermented milk at room temperature
The pasteurized goat milk received the addition of kefir unhydrated grain
Summary
O leite de cabra in natura utilizado para a realização deste trabalho foi proveniente da Embrapa Caprinos, Sobral-CE. As culturas dos grãos de Kefir foram reativadas já que o produto adquirido foi desidratado, desse modo bactérias e leveduras tiveram suas atividades interrompidas. O produto desenvolvido teve como ingredientes: leite de cabra in natura pasteurizado, grãos de kefir desidratados, contendo as seguintes culturas de Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Leuconostoc mesenteroides subs. Foi formulado ainda, após o produto pronto o kefir à base de leite de cabra sabor morango utilizando-se pó artificial sabor morango em três concentrações diferentes 30%, 40% e 50%. Os potes de vidro usados para a incubação dos grãos e preparação dos sabores foram previamente aquecidos à temperatura de 100oC, juntamente com os panos que os cobriam. Ingredientes líquidos (L) Leite de cabra in natura pasteurizado Ingredientes sólidos (g) Grão de kefir dessecados Açúcar Pó artificial sabor morango. Foram codificados 240 copinhos descartáveis com tampa, 60 por amostra com 50 mL, a fim de não influenciar na avaliação sensorial do sabor natural e do sabor morango, com três dígitos aleatórios, escritos com marcador (ou caneta) especial que não deixava resíduo de odor nos recipientes que pudessem vir a interferir no julgamento das amostras
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