Avaliação Comparativa de Queijos Portugueses de Cabra e Ovelha

Authors

  • Raquel Guiné
  • Paula Correia
  • Ana Correia

Keywords:

queijo de cabra, queijo de ovelha, textura, cor, propriedades químicas, análise sensorial

Abstract

Seis queijos portugueses produzidos unicamente com leite de ovelha ou de cabra, adquiridos numa grande superfície, foram avaliados ao nível físico (textura e cor), químico (humidade, aw, cinzas proteína e gordura) e sensorial (perfil de preferência). Ao nível químico, os resultados obtidos revelam alguma variabilidade entre amostras por tipo de queijo, sendo a amostra de queijo de ovelha V a que apresentou valores de proteína e gordura mais elevados, 29,7% e 63,5%, respetivamente. Também foi essa amostra que, ao nível dos parâmetros físicos avaliados, se destacou das restantes, sendo a mais corada, com maior dureza, mastigabilidade, gomosidade, maior firmeza da casca e da pasta. Contudo, ao nível sensorial foi a amostra com menor preferência dos provadores.

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Published

2016-01-29

How to Cite

Guiné, R., Correia, P., & Correia, A. (2016). Avaliação Comparativa de Queijos Portugueses de Cabra e Ovelha. Millenium - Journal of Education, Technologies, and Health, (49), 111–130. Retrieved from https://revistas.rcaap.pt/millenium/article/view/8081

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