Adequação da rotulagem de queijo de kefir

Abstract

Cheese is the fresh or mature product obtained by partial separation of whey or dairy whey, coagulated by the physical action of rennet, specific enzymes, specific bacterias, and organic acids, isolated or combined, all of suitable quality for food use. Kefir is a fermented milk, slightly effervescent and frothy, originating from the action of the natural microbiota present in kefir grains, can be considered a probiotic product, with living microorganisms capable of improving the health af the individual that consumes it. This study sought to define all the information tht by legislation, are mandatory in the labeling, through centesimal analyzes, pH, microbiological, and texture profile of the product. Values of 64% humidity, 2,37% embers, 12,81% protein, 7,8% lipid, 13% carbohydrate, and 337,43 mg/100g cheese sodium were found. The mean pH values were 6,41 to 4,17 over 16 days of research. To determine shelf life, microbiological analyzes and texture profile of the product are made, evidencing that on the eighth day after its production, its texture attributes began to show significant difference, concluding 8 days for its shelf life.