Desenvolvimento de queijo coalho A2 versus queijo plant-based com baru (Dipteryx alata)

Abstract

Growing concerns about health, sustainability and animal welfare are driving the consumption of alternatives to animal products, especially among vegetarians, vegans and flexi-vegetarians. In this context, this study aimed to develop three types of cheese: a curd cheese made from A2 milk, intended for consumers sensitive to A1 β-casein; a vegetable cheese based on Baru, intended for vegans and a hybrid truffle cheese that combines the external structure of A2 cheese with the filling of vegan cheese, thus encompassing the characteristics of both products. All steps were carried out following the principles of Good Manufacturing Practices (GMP). The formulations were initially tested to determine the composition and proportions, with physicochemical analyses (moisture, protein, lipids and ash), microbiological analyses (E. coli, Staphylococcus aureus, Salmonella, fungi and yeasts) and sensory analysis with 50 untrained tasters, using a 9-point hedonic scale and purchase intention test. The physical-chemical results showed significant differences between the samples: the A2 curd cheese had the highest protein content (21.90%) and the lowest moisture content (51.75%), indicating a higher concentration of solids. The vegan cheese stood out for its lowest lipid content (4.47%) and good sensory acceptance, even without the use of ingredients of animal origin. Microbiological analyses showed that all products comply with legal standards. Sensory evaluations showed good acceptance for all three formulations, with the A2 curd cheese attracting the most attention, while the truffled cheese was the most innovative and interested in purchasing the cheeses. It was therefore concluded that all formulations were viable from a nutritional and technological point of view and represented interesting alternatives to meet different consumer profiles. In addition, the use of Baru nuts, a fruit typical of the Cerrado, contributes to increasing the value of local ingredients and increases the potential for innovation in the dairy, vegetarian and hybrid food sectors.