Comparação dos parâmetros de qualidade de queijos de leite de cabra e de leite de vaca avaliados por alunos do ensino fundamental

Abstract

This study aimed to evaluate quality parameters of different types of cheeses manufactured with goat cheese (boursin, Camembert, Minas healed and Minas fresh cheese) and cow cheese (Brie, chancliche, Minas standard and Minas fresh cheese) by students Elementary school, the cheese were selected to form four double more similar possible (cheese mines, cheese with mold White, cheeses frescais and cheeses soft). the experiment was conducted in a public school of the municipality of St. Louis-maranhão. Samples weighing 20 grams and were offered on different days, with the order of supply and treatment unknown of tasters. At the end of each tasting was delivered to each student a questionnaire to assess aaceitabilidade, attributes sensory (texture, Salt, aroma) and intention to purchase with options answers subjective which were converted into a its score. The averages were compared by test Kruskal-Wallis, 5%. According to the results obtained in this work was concluded: the tasters not distinguish, as the acceptability, the different classes of cow or goat cheese studied. The cow cheese have a better acceptability than their congeners goat chesses. Texture, aroma and amount of salt are canonicals important in studies quality goat and cow cheese. The texture of cheeses ranged from soft and rubber according to the class of cheese, regardless of animal species. The cheese prepared with cow's milk had the greater intention to purchase than the cheese prepared with goat milk. Minas fresh cheese-goat had the lowest intention to purchase among all types of cheeses. The cheese, in general, have a number of salt and aromas adequate.