Physicochemical Analysis, Consumer Profile and Sensory Analysis of Goat Coalho Cheeses Seasoned With Alcoholic Beverages / Análise Fisico-Química, Perfil De Consumidor E Análise Sensorial De Queijos De Coalho De Cabra Condimentados Com Bebidas Alcoólicas

Abstract

The present study sought to characterize the physicochemical, bacteriological and sensorial effects that alcoholic beverages exert on goat Coalho cheese. For that, goat Coalho cheeses were seasoned with alcoholic beverages and physicochemical and bacteriological analyses were performed on day 0, as well as sensory analysis. The potential consumers were expected to be slightly familiar with goat dairy products. Among the seasoned cheeses, goat Coalho cheese with beer had the best acceptability and purchase intention, a result that is associated with the typical consumption of such alcoholic beverage by potential consumers. Soft and white characteristics were the most emphasized by taste testers, what is in agreement with the instrumental color and texture. According to the principal component analysis (PCA), acid and alcoholic aromas and taste were the characteristics responsible for acceptability. Therefore, it is concluded that goat cheese with alcoholic beverages can be elaborated and have good acceptability.

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

“…The cheese is produced from the enzymatic coagulation of milk, consisting of semi-hard, white-colored cheese with a typically opened texture, with mechanical eyes, and a salty, slightly acidic flavor, addressed to the direct consumption market [10]. Improvements to promote greater diversity of goat coalho cheeses in the market have been attempted, such as with the addition of probiotics [11][12][13] or aromatic herbs extract [14], and with immersion in alcoholic beverages [15]. In this context, a potential sensory strategy could be immersing cheese in alcoholic beverages, particularly those with widespread acceptance, such as cachaça.…”

“…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.…”