Avaliação sensorial e físico-química do queijo coalho produzido com leite de búfula e enriquecido com vinagreira (Hibiscus sabdariffa L.)

Abstract

Currently, buffalo milk is gaining prominence in the market, and the growth in sales of dairy products from buffalo farming reflects the investments made in the development of products that are more appreciated by consumers. In addition to the popular buffalo mozzarella, other products such as cream cheese, yogurt, ricotta, and varieties of cheese such as cottage and fresh cheese are available on the market (Ernesto, 2017). Cheese is a product derived from milk, obtained through the coagulation process, or involving specific technological procedures that use enzymes. The resulting curd has a chemical composition significantly different from the original milk, giving the cheese a high nutritional complexity. This food is rich in proteins, lipids, minerals, vitamins and polyphenolic compounds, which play beneficial roles in health, including maintaining bone health, in addition to antihypertensive and anticancer effects. The diversity of existing cheeses is due to a series of factors, such as the production method, the animal species from which the milk originates, the type of enzymatic transformation involved and the maturation period, among other aspects (McSweeney et al., 2017). Coalho cheese is one of the most traditional and widely produced dairy products in the Northeast region of Brazil, standing out as one of the main artisanal cheeses of this region. Its production and consumption are deeply rooted in the regional culture, being a centuries-old tradition passed down through generations. This cheese is highly appreciated in Northeastern cuisine, and is often consumed grilled or fried (Munck, 2004). The vinegar plant is a species classified as a Non-Conventional Food Plant (PANC) and is considered underutilized in Brazil, with its high production potential. Its different parts have several applications, covering the culinary, medicinal and ornamental sectors. The plant stands out for its high content of vitamins A and B1, in addition to the presence of organic acids, such as citric, malic and tartaric. Among its structures, the calyxes and leaves represent the most consumed parts, being widely used in food (Amaro et al., 2013). In the state of Maranhão, both foods are consumed separately and are part of the regional gastronomy. Thus, the present research acquires importance as it seeks to verify the possibility of using buffalo milk and sorrel in the production of cheeses, specifically the rennet type, with the aim of bringing new food options to the population with good nutritional quality and with typical local ingredients. In view of this, the present work aims to develop a rennet type cheese using buffalo milk and sorrel (Hibiscus sabdariffa L.), evaluating the physicochemical quality of the samples produced, as well as the sensory acceptability of the product