Desenvolvimento de creme de ricota condimentado com tomate seco e manjericão

Abstract

The demand for healthier products is increasing, fundamental market that offers a variety of options to consumers. The new products come in order to meet the needs triggered in the course of time. The dairy products are a source of calcium and protein, and have easy access to the population move a large consumer market. Among dairy products with low fat content has been the ricotta, cheese whey obtained by acidification of the heating. The manufacture of cottage cheese is one of the forms of reuse of cheese whey, this is considered waste and low economic value, and also character pollutant when released to the environment. From the ricotta, cream has the same, a product creamy, mild flavor and also low calorie. The product is new on the market and has little disclosure, where the objective is to promote it and increase its formulation with condiments, and reduce your calories. How to use condiments made of tomato, in its dehydrated form and fresh basil (fresh), both traditional Italian culture. We developed two formulations of ricotta cream, added a carboxymethylcellulose (CMC) and another with the guar gum and carrageenan, which were performed to analyze Staphyloccous coagulase positive Salmonella sp. and fecal coliform in order to validate the quality and safety of the product. Also held physical and chemical analysis, which determined fat acidity in lactic acid, pH and protein. To verify product acceptance was held market research and sensory analysis. All tests followed rules of law. Through these it was observed that medium acidity and pH of both samples was similar, and given the small difference may be due to citric acid content added. As the fat content, the samples differed, but the content of cream was added to the same. The product can be classified according to law for cheese, skimmed milk as a product due to low fat. The microbiological results are all within the standards established by the legislation of a lot of high-moisture cheeses spiced. Both market research, and in sensory analysis, there was good acceptance of the product.