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Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

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, microbiolo...

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Autores principales: Rosario, Iuri Lima dos Santos, Vieira, Carla Paulo, Barreto, Luana Sipaúba Moreno, Monteiro, Nathália Brizack, Moreira, Rodrigo Vilela de Barros Pinto, Salim, Ana Paula, Lelis, Carini Aparecida, Solca, Manuela da Silva, Mano, Sergio Borges, Conte-Junior, Carlos Adam, da Costa, Marion Pereira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217206/
https://www.ncbi.nlm.nih.gov/pubmed/37238761
http://dx.doi.org/10.3390/foods12101945
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author Rosario, Iuri Lima dos Santos
Vieira, Carla Paulo
Barreto, Luana Sipaúba Moreno
Monteiro, Nathália Brizack
Moreira, Rodrigo Vilela de Barros Pinto
Salim, Ana Paula
Lelis, Carini Aparecida
Solca, Manuela da Silva
Mano, Sergio Borges
Conte-Junior, Carlos Adam
da Costa, Marion Pereira
author_facet Rosario, Iuri Lima dos Santos
Vieira, Carla Paulo
Barreto, Luana Sipaúba Moreno
Monteiro, Nathália Brizack
Moreira, Rodrigo Vilela de Barros Pinto
Salim, Ana Paula
Lelis, Carini Aparecida
Solca, Manuela da Silva
Mano, Sergio Borges
Conte-Junior, Carlos Adam
da Costa, Marion Pereira
author_sort Rosario, Iuri Lima dos Santos
collection PubMed
description 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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spelling pubmed-102172062023-05-27 Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent Rosario, Iuri Lima dos Santos Vieira, Carla Paulo Barreto, Luana Sipaúba Moreno Monteiro, Nathália Brizack Moreira, Rodrigo Vilela de Barros Pinto Salim, Ana Paula Lelis, Carini Aparecida Solca, Manuela da Silva Mano, Sergio Borges Conte-Junior, Carlos Adam da Costa, Marion Pereira Foods Article 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. MDPI 2023-05-10 /pmc/articles/PMC10217206/ /pubmed/37238761 http://dx.doi.org/10.3390/foods12101945 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rosario, Iuri Lima dos Santos
Vieira, Carla Paulo
Barreto, Luana Sipaúba Moreno
Monteiro, Nathália Brizack
Moreira, Rodrigo Vilela de Barros Pinto
Salim, Ana Paula
Lelis, Carini Aparecida
Solca, Manuela da Silva
Mano, Sergio Borges
Conte-Junior, Carlos Adam
da Costa, Marion Pereira
Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
title Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
title_full Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
title_fullStr Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
title_full_unstemmed Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
title_short Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent
title_sort artisanal goat coalho cheese with cachaça as flavoring agent
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217206/
https://www.ncbi.nlm.nih.gov/pubmed/37238761
http://dx.doi.org/10.3390/foods12101945
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