PHYSICAL-CHEMICAL CHARACTERIZATION OF FRESH SHANKLISH CHEESE WITH KEFIR AND TURMERIC EXTRACT (Curcuma longa L.)

Beatriz Meireles da Silva, Luiz Gustavo de Freitas Vieira, José Mateus Beltrami, Grazielli de Fátima Serenini, Nadir Silva dos Santos, Andréia Assunção Soares, Gilberto Alves

Resumo


Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.


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DOI: https://doi.org/10.25110/arqvet.v23i2cont.2020.8265