DEVELOPMENT, ANALYSIS AND ACCEPTANCE OF A PETIT SUISSE CHEESE-TYPE DAIRY DESSERT DERIVED FROM EQUINE MILK (Atena Editora)

Abstract

Cow's milk allergy reaches up to 8% prevalence among children. The consumption of other types of mammalian milk is not recommended due to the high homology between cow's milk proteins, resulting in clinical cross-reactivity. However, mare's milk can be tolerated due to the low homology between proteins. This work aimed to develop and evaluate the acceptance and physical-chemical characteristics of a petit suisse cheese made from fresh equine milk cheese, as an option for people allergic to cow's milk. 14 tests were carried out to verify the best pH condition, type of yeast, fermentation and coagulation time for the production of equine quark cheese. Then, six more experiments were carried out to define the formulation of strawberry petit suisse cheese. The proximate composition and the sensory acceptance test were evaluated with a 9-point hedonic scale and a 5-point purchase scale. The best condition for the production of quark equine cheese led to an average mass yield of 2.83%±0.14. The petit suisse cheese was made with equine quark cheese, coconut oil, sugar and freeze-dried strawberries as the main ingredients. The product obtained (%m/m) 29.8±0.37 of lipids, 7.36±0.42 of proteins and 45.8±0.10 of moisture. The sensory analysis included 41 evaluators, with an average age of 22.56±5.83 years. The product was well accepted, obtaining frequent value values above 8 (I really liked it) for appearance, odor, flavor, texture and overall score. 97.56% of reviewers stated that they would probably and/or definitely buy the product. The developed petit suisse equine cheese was very well received and can be considered a new dairy dessert option for people with allergies to cow's milk protein, especially children over 2 years of age.