TECHNOLOGY AND SENSORY PARAMETERS OF “REQUEIJÃO CREMOSO” WITH LOW LACTOSE

Abstract

Much of the world population has problems in consuming milk and dairy products because some people are lactose intolerant. This work aim to evaluate the sensory acceptability, texture profile and lipid profile of "requeijão cremoso" with low lactose produced by two different processes (direct acidification and enzymatic coagulation) from milk added lactase enzyme, comparing to control. In the texture profile analysis only the firmness and elasticity parameters differed significantly (p<0.05) during the storage period (60 days). The lipid profile of "requeijões", the total saturated fatty acids ranged from 62.76% to 64.70%, while total unsaturated ranged from 34.36% to 38.36%. The "requeijões" were sensoring accepted, no difference was detected statistic by Tukey test. (p<0.05) in testing by a hedonic scale among treatments.