Artisanal Goat Coalho Cheese with Cachaca as Flavoring Agent.

ABSTRACT: Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable st

SUBMITTER: Rosario ILDS 

PROVIDER: S-EPMC10217206 | biostudies-literature | 2023 May

REPOSITORIES: biostudies-literature