QUEIJO DO MARAJÓ TIPO CREME: PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS

In cheeses were determined levels of moisture, fat, cholesterol, conjugated linoleic acid (CLA), protein, ash, carbohydrate, caloric value, acidity, pH and minerals (calcium, phosphorus, potassium, sodium and zinc). The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physicalchemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. The fat levels in the dry extract and of humidity they classi? ed the derivate as fat and of average humidity. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The test of acceptance indicated that the cheese was very appreciated by tasters. To properly prepare the Chesse Marajo there is need for proper use of technology, among which stands out control the acidity of milk fat and mass used for the derivative, standardization of the quantity of cream, chloride of sodium and potassium sorbate were added.