PREPARATION OF CREAM CHEESE WITH THE INSERTION OF STALKS OF VEGETABLES

Abstract

The dairy market is growing rapidly due to its significant production and nutritional composition of bovine milk. With the objective of adding value to the milk, the research had as objective to elaborate a cheese called cream cheese curd added with stalks of vegetables such as jambu, coriander, cabbage and condiments. Two samples of cream cheese curd were prepared with vegetable stalks in different amounts. After preliminary tests of sensory analysis the best formulation was chosen, in which the physical and chemical analyzes were performed. We also applied the tests of preference, purchase intention and consumption intention, besides the calculation of income and cost. In the physical chemical analyzes the following values for moisture were obtained: 67.1935%, lipids: 56.9106%, proteins 11.9873%, Carbohydrates 2.6461%, acidity 0.71% and fixed mineral residue 2.4501%. In the microbiological analyzes there was no contamination. In the sensorial 62% of the judges preferred the sample with greater amount of stalks. The value found for the yield was relatively high due to the addition of stems and condiments, being 20.85%, with a cost of R $ 17.13 per kg. Therefore, there is a new and viable alternative for the industry of dairy products.