EVALUATION OF THE SENSORIAL CHARACTERISTIC COMPOSITION CHEMICAL AND OF LACTICS DRINKS LEAVEND ELABORATED WITH MILK OF SHEEP
Keywords:
sheep milk, milk whey of sheep, lactea drink.Abstract
The leavend lactic drink manufacture can be an excellent alternative for sheep industrial milk use and supply of a highly nutritional food, therefore this milk possesss in its composition chemical, constituent of considerable nutricional value that can be preserved in the elaboration of these products. This work had as objective to evaluate the chemical composition of lactics drinks leavend with pulp addition and different concentrations of whey, manufactured from sheep milk. The products had been elaborated in the plant pilot of Laticínios of the Department of Science of Foods of the Federal University of Lavras. The analyses had been carried through in the Laboratory of milk analyses and Laboratory of sensorial analysis, both of the same department of the same institution. The concentrations of addition of the whey?s sheep milk (proceeding from the manufacture of cheese Minas padrão) had been in the ratios of 25%, 35% and 45%. Sensorially, how much to the ? avor, they had not presented signi? cant difference for the test Scott-Knott (p<0,05), however the treatments with bigger addition of whey (35% and 45%) had gotten, sensorially, greater notice in the attribute: purchase intention. The results for lactic drinks with 25%, 35% and 45% of whey had been respectively: fat: 3,5g/100mL, 3,3g/100mL and 2,5g/100mL, protein: 5,7g/100mL, 5,1g/100mL and 4,98g/100mL, charboidrate: 15,16g/100mL, 14,94g/100mL and 13,74g/100mL, total dry extract: 25,04g/100mL, 24,01g/100mL and 21,81g/100mL. The fermentation process was folloied through the values of pH, being 4,6 pH final for all the products. One concludes that the lacteas drinks had presented differences in its compositions and sensorial preference in the attribute applied intention of purchase in the different ones.Downloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
