Aproveitamento de soro de queijo para a produção de pasta de ricota sabor tucumã (Astrocaryum aculeatum MEYER)

Abstract

The whey of the milk is the most problematic by-product from the milk industry, because of the massive residual bulk and pollute potencial. The milk´s whey, as rich nutrional source, is being utilized in the industry, what induces the development of new alimentary products, as the ricota cheese. Thus, a new product was developed using basically ricotta cheese and pulp of tucumã (Astrocaryum aculeatum Meyer), a palm tree found in the State of Amazonas – Brazil. Three treatments were tested, all based in use of different amounts of pulp and cheese, respectively: 20% + 80% (TMT1), 30% + 70% (TMT2), and 40% + 60% (TMT3). The Treatments were submitted to sensory evaluation by multiple comparison tests, and also for shelf-life under 4°C, for 21 days. TMT 3 received best sensory score when compared to the other treatments (p<0.05). Presence of microorganisms, lactic acid % and pH were analyzed for 21 days. No variation in pH and lactic acid % were observed within first 14 days observation, and no microorganism spoilage was detected in the same period. The results lead to conclude that pulp of tucumã and ricotta cheese can be used for developing a new dairy product and good manufacturing practices and storage under refrigeration used were enough to grantee the new product safe for 14 days shelf-life.