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Abstract(s)
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.
Six portuguese cheeses made exclusively from sheep or goat milk, acquired in a hypermarket, were evaluated in relation to physical properties (texture and colour), chemical composition (moisture, aw, ashes protein and fat) and sensory characteristics (order of preference). At the chemical level the results show some variability between samples, according to type of cheese, and the sample of sheep's cheese V presented higher values of protein and fat, 29.7% and 63.5%, respectively. This sample was also the one that stood out from the others, being the most stained, with higher hardness, chewiness, gumminess, with firmer peel and pulp. However, at the sensory level this sample showed the lower preference of the panellists.
Six portuguese cheeses made exclusively from sheep or goat milk, acquired in a hypermarket, were evaluated in relation to physical properties (texture and colour), chemical composition (moisture, aw, ashes protein and fat) and sensory characteristics (order of preference). At the chemical level the results show some variability between samples, according to type of cheese, and the sample of sheep's cheese V presented higher values of protein and fat, 29.7% and 63.5%, respectively. This sample was also the one that stood out from the others, being the most stained, with higher hardness, chewiness, gumminess, with firmer peel and pulp. However, at the sensory level this sample showed the lower preference of the panellists.
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Keywords
queijo de cabra queijo de ovelha textura cor, análise sensorial propriedades químicas goat cheese sheep cheese texture colour chemical properties sensorial analysis