PHYSICOCHEMICAL AND BACTERIOLOGICAL EVALUATION OF GOAT COALHO CHEESE SEASONED WITH ALCOHOLIC BEVERAGES

Objective: The objective was to develop goat Coalho cheese seasoned with alcoholic beverages and to evaluate the effects of this condimentation on the physicochemical, bacteriological characteristics and instrumental color and texture. Methods: For this, goat Coalho cheeses seasoned with alcoholic beverages and physicochemical (fat, moisture, pH, color and instrumental texture) and bacteriological analyses (Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis count) were performed. Results: The sample T01 was the sample that presented the lowest percentages of moisture and T02 of fat in the dry extract, with the sample control being the sample that more presented significant difference between treatments. In relation to the pH, all the samples showed significant difference throughout the maturation and storage period. With the lower values for L* than those already reported in the literature, the predominance of the yellow component of b* was the one that most contributed to the color of the cheeses. Hardness and gumminess were the most variable attributes, especially for sample T01 and chewiness for sample T02. The counts of Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis showed that there was no significant difference between the seasonings used and the storage period. Conclusion: It is possible to use as seasoning technology the alcoholic beverages in goat Coalho cheeses with three days of maturing and a pressing time of 4 hours. Alcoholic beverages have a significant influence on the physicochemical, but they do not influence in the bacteriological count, making them viable with the seasoning step being after three days of maturation.