Sensorial analysis of mozzarella cheese prepared with buffalo's milk seasoned with pequi fruit

Abstract

The utilization of buffalos' milk as an ingredient in dairy product has been researched very often in many parts of the world. Because its high level of fat, total solids, proteins, calcium and phosphorus, it consequently increases cheese processing efficiency. Among products made in Brazil, one that deserves notability is mozzarella cheese; and as a way of differentiate the product and make it more attractive, it's common to add to this cheese some flavoring and savoring substances. An example of this kind of substance is pequi, a Cerrado fruit that has special taste and flavor, besides its own nutritive value. This research aimed to evaluate by sensorial analysis the acceptance of mozzarella cheese made from buffalo milk seasoned with pequi. At first, three different pequi fruit concentrations (3%, 4% and 5%) were used to assess the analysis of preference; the formulation with 5% of savoring was preferred. The results of the Acceptance Test show that processed seasoned cheeses meet the customer's requirements; and it can be seen as an incentive for those producers that want to be outstanding in the market, and also for those who want to introduce a new product on the market. In conclusion, the presence do savoring obtained from Cerrado biome increases special characteristics in processed cheeses since the local population appreciates dishes prepared with this traditional ingredient; and by the sensorial analysis' results, it is possible to see that if theses products were available on the market they would probably success.