Inovação e valorização do queijo artesanal: creme de queijo de manteiga

Abstract

This work aimed to develop a butter cream cheese, from artisanal production; the entire butter cheese production process was mapped and where innovation could be promoted was identified; the product was manufactured in an Artisanal Cheese Factory, in the Central Mesoregion of Rio Grande do Norte (RN), all production was packaged in commercial packaging, already used in the industry; to validate its formulation, a sensory evaluation was carried out with 79 untrained evaluators, aged between 18 and 69, in which an Acceptability Index greater than 70% was obtained in all attributes; the product's shelf life was monitored using sensory, physical-chemical and microbiological analyses, which showed a shelf life of 48 days if kept refrigerated, which meets the appropriate standards for this type of dairy product; then an estimate of production costs was made; the product passed the sensory evaluation, its production costs and yield are similar to those of other artisanal dairy products and it has potential for commercialization in the local market; a market survey was carried out with the owners of cheese and dairy factories in the State of RN, which indicated their interest in manufacturing a new dairy product; thus, cream cheese butter could be an alternative that not only innovates, but also adds income to artisanal cheese factories and adds value to dairy products.