Development of cottage cheese lactose free with fiber addition and reduction of sodium and fat
DOI:
https://doi.org/10.14295/2238-6416.v71i4.461Keywords:
dairy product, lactose intolerance, functional food.Abstract
The objective of this work was to develop, characterize and determine the shelf life of lactose-free cottage cheese with fiber addition and sodium and fat reduction. Experimental tests were performed to determine the final cheese formulation, which was evaluated at different storage times according to microbiological tests recommended by the current legislation and physicochemical parameters. The product developed met the physical-chemical standards when compared to the control cheese, presenting 41 and 30 % reduction of sodium and fat, respectively, and an increase of approximately 5,31 % of inulin, without altering the sensorial characteristics. The cheese presented stability during the 42 days evaluated, not suffering any physicalchemical alterations (acidity) and microbiological significant that compromised the safety and quality of the product. The addition of fiber and sodium reduction also did not negatively influence the sensoriality of the product, being an alternative of products lactose free and with functional properties for the dairy market.
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