Goat Coalho Cheese With Alcoholic Beverages: A First Report About Technological Aspects and Their Implications on Physicochemical Properties and Starter Culture / Queijo De Coalho Caprino Com Bebidas Alcoólicas: Um Primeiro Relato Sobre Aspectos Tecnológicos E Suas Implicações Nas Propriedades Físico-Químicas E Na Cultura Starter

Silva, Vanessa Bonfim da; Santos, Bruna Cerqueira dos; Alves, Beatriz Pinheiro de Oliveira; Maciel, Leonardo Fônseca; Filho, Emanoel Ferreira Martins; Estrela‐Lima, Alessandra; Costa, Marion Pereira da

doi:10.34117/bjdv6n10-590

Cited by 1 publication

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“…In summary, artisanal goat coalho cheeses immersed in cachaça can provide small-scale cheesemakers with a unique and profitable product to help them compete in a crowded market, preserve traditional methods, and promote cultural heritage. However, while numerous studies have examined various methods of cheese production, the effects of the immersion of cheeses in cachaça have been understudied, with only a select few experiments having explored its potential impact [15,21]. Therefore, this study aimed to evaluate the effect of cachaça immersion (gold cachaça aged in oak casks, gold cachaça stored in balsam casks, and silver cachaça) on the microbiological, color, textural, and sensory parameters of artisanal goat coalho cheeses during 60 days of storage at 4 • C.…”

Section: Introductionmentioning

confidence: 99%

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

Rosario

Vieira

Barreto

et al. 2023

Foods

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Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese’s proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.

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Section: Introductionmentioning

confidence: 99%