ACEITABILIDADE E INTENÇÃO DE COMPRA DO QUEIJO DE COALHO DE CABRA TEMPERADO COM CACHAÇA

Goat milk has better digestibility, high protein content and hypoallergenicity when compared to bovine milk. From this point of view, goat milk has high potential in the elaboration of dairy products, particularly cheese, and is considered an excellent substitute for cow’s milk for human consumption. One of the cheeses most produced using goat’s milk is coalho cheese, in which the use of new condiments becomes interesting to value it culturally and economically on the market. For these reasons, the objective of this work was to elaborate a goat’s Coalho cheese with cachaca, besides to verify the acceptance (global acceptance, flavor, aroma, appearance and texture) and purchase intention in a population potentially consumer. Regarding the global  acceptance, mean values ranged from 6,88 ± 1,53 to 7,51 ± 1,18 with a concept “I liked moderately”. These results are also promising when evaluating the acceptability of the sensorial attributes in absolute and percentage values. The appearance and texture were the attributes that most stood out positively, obtaining both the concept “I liked very much”, with mean values of 7,51 ± 1,18 and 7,35 ± 1,35, respectively. The flavor and aroma varied between concepts “I liked moderately” and “I liked very much”, with grades ranging from 6,88 ± 1,53 and 6,89 ± 1,63, respectively. In addition, 76,3% of the judges affirmed that they would buy the goat cheese seasoned with cachaca. Thus, the elaborated cheese obtained good acceptability and purchase intention, indicating that the cachaca can be used