Percepção sensorial e aceitação do leite de cabra fermentado

Abstract

Goat’s Milk biofunctional components and its hipoallergenicity encourage its use as a source for production of fermented milk. This study aims to developed fermented milks from goat milk with attractive consumer sensory attributes; it analyzed sensory perception and prospects of entering the dairy market of manufactured products.Difficulties in processing of fermented goat milk were minimized by the use of soluble solids and concentration by evaporation. Probiotics and prebiotics cultures were employed in formulations development and that added a potential functional claim to developed products. The physical chemical and microbiological requirements were evaluated during storage of fermented milk and it was in accordance with Brazilian current legislation. The formulation probiotics characteristics of the three tested formulations were preserved, it had higher viable cell viáveis L. acidophilus LA-5, Bifidobacterium BB-12 and S. thermophilus count of 1 x 106 CFU/mL over 28 days of storage. The sample of fermented milk LF3 was correlated to the flavor and acidity attributes, while the samples LF1 and LF2 correlated to the attributes viscosity and aroma, by the principal component analysis. In the evaluation of sensory perception using the hedonic scale and the Collective Subject Discourse was found taste and typical aroma present in products derived from goat milk did not influence the purchase intention, which was significant for all fermented milks.The Collective Subject Discourse accessed mechanisms capable of elucidating consumer perspectives about the launch of a new product by checking the profile of consumers and the factors involved in the acquisition of fermented goat milk and its insertion in the dairy market.