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Updated: Jul 29, 2025

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
工艺山羊 Coalho 奶酪与卡卡萨作为调味剂
Iuri Lima Dos Santos Rosario1,2,3,4,5, Carla Paulo Vieira3,4,5, Luana Sipaúba Moreno Barreto2
1Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil.
浸泡Cachaça增强了手工山羊奶酪,特别是树中老化的金色Cachaça. 这种方法为小型生产者增加了价值,而不影响奶酪质量或初始培养的生存能力.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品技术 乳制品技术
- 感官分析 感官分析
背景情况:
- 巴西烈酒Cachaça为手工奶酪制造提供了一种创新的方法.
- 工艺性山羊奶酪生产,特别是小规模和家庭农场,可以从新的增值技术中受益.
研究的目的:
- 评估cachaça浸泡对手工山羊奶酪的影响.
- 评估物理化学,微生物学,颜色,纹理和感官属性.
- 为了确定最佳的cachaça品种,以提高奶酪的质量.
主要方法:
- 工艺性山羊奶酪浸泡在三个不同的cachaça品种中.
- 分析包括近距离组成,初始培养活力,颜色,纹理和感官评估.
- 测量了感官接受度和购买意图.
主要成果:
- 浸泡Cachaça奶酪并没有对奶酪的成分或初始品种的健康状况产生负面影响.
- 在木桶中老化的黄金cachaça产生了最高的感官接受和购买意图.
- 由于cachaça浸泡,没有观察到奶酪质量的妥协.
结论:
- 浸泡Cachaça是一种可行的技术策略,用于手工山羊奶酪生产.
- 黄金cachaça为增强感官吸引力和可销售性提供了一个有希望的途径.
- 这种技术可以使小规模生产商能够提高竞争力和产品价值.
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