Características físico-químicas e microbiológicas de iogurte sabor açaí, fabricado com diferentes concentrações de leite de ovelha

Abstract

The interest of the population in new, nutritious, quality products and the concern to eat well, increases the studies and research on new alternatives. In the case of dairy products, yogurt made from sheep's milk is an interesting alternative for both consumers and small farmers. The objective was to produce yoghurt shakes, açaí flavor, with different concentrations of sheep and beef milk (100% cow milk, 100% sheep milk, 50% sheep milk + 50% cow milk and 25% milk sheep + 75% cow's milk) and to determine their physical chemical (pH, moisture, protein content, fat, total solids and non-fat solids) and microbiological (total coliforms, thermotolerant coliforms, Salmonella spp, mold and yeast and viable lactic acid bacteria) one day after manufacture. The formulations with sheep milk presented higher levels of protein, fat, total and non-fat solids when compared to the formulations with higher percentage of cow's milk. All yogurts from different formulations of sheep / bovine milk presented physicochemical and microbiological characteristics that comply with current legislation. With the use of heat treatment in sheep milk and good manufacturing and handling practices, the production of açaí yoghurt with only sheep milk or associated with bovine milk can become an alternative for small rural sheep milk producers.