Desenvolvimento e caracterização de leite fermentado tipo “Labneh” sabor pequi

Abstract

The dairy sector is among one of the most profitable areas among the food and beverage industries, where fermented milks are the products that allow greater diversification of types and flavors. Pequi is a fruit native to the Brazilian Cerrado, widely consumed in several regions of the country, it is an alternative for application in fermented milk, due to its nutritional value and its therapeutic properties. In this sense, the present study aimed to develop and characterize Labneh type fermented milk added to pequi sweet. The pequi sweet was prepared with the proportion to reach 40 ºBrix. The fermented milk was elaborated and characterized for pH, acidity, protein, fat, dry matter and ash after 2 days of manufacture. Post-acidification was evaluated during 28 days of storage refrigeration. Product present the physical-chemical parameters required by legislation. In postacidification, no significant difference in pH and acidity was observed during refrigerated storage, with mean pH values of 4.66 and acidity of 1.27% of lactic acid. The development of fermented milk type “Labneh” added with pequi sweet proved to be feasible and met the requirements demanded by Brazilian legislation, its insertion in the market is possible.