Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil
DOI:
https://doi.org/10.5935/2238-6416.20130017Keywords:
added value, dairy products, food technologyAbstract
The objective was to evaluate the creamy requeijão cheese of water buffalo milk supplemented with protein concentrates, T1 (control): corn and soy meal, T2: corn and soy meal and cupuaçu pie (Theobroma grandiflorum), and T3: corn and soy meal and murumuru pie (Astrocaryum murumuru), in three replications. The animals are originated the experimental herd of the Unidade de Pesquisa "Dr. Felisberto Camargo" (01º28'S e 48º27'W), Belem, Para State, Brazil, Embrapa Eastern Amazon. Analyzes were performed physicochemical, microbiological and sensory in order to detect differences in the use of milk from different diets. The nutritional composition of dairy products resulted in no significant differences (p <0.05), which indicates that milk production is feasible with use of feed where there is partial replacement of corn and soy meal, by low cost ingredients, consisting of agroindustrial by-products, and prevent them from being discarded into the environment. The derivatives produced met the standards recommended by the hygienic and sanitary legislation. Regarding the acceptability and significant difference between the treatments and the derivatives were well accepted, indicating viability of production, low cost (US$ 0.69/100 g). That way, dietary supplementation with agro-industrial residues can encourage livestock buffalo milk, generate employment and income in small farms and enable the development of the productive chainDownloads
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