Banca de QUALIFICAÇÃO: SÂMARA MONIQUE DA SILVA OLIVEIRA

Potilac: Cream of "Queijo de Manteiga"

innovation, dairy product, food, artisanal process

This work aimed to develop a butter cheese cream, based on the artisanal production process. The first stage of the project was to map the entire artisanal “Queijo de Manteiga” production process and identify where innovation could be promoted. Then the new product, a cream of “Queijo de Manteiga” , was manufactured in an Artisanal Cheese Factory, that is in the process of certification, in the Central Mesoregion of Rio Grande do Norte (RN). After manufacturing, the entire production was packaged in commercial packaging, already used in the industry and evaluated for consumer acceptance and the product's useful life. To validate the butter cheese cream formulation, a sensory evaluation was carried out with 79 untrained evaluators, between 18 and 69 years old of both sexes, which obtained an Acceptability Index greater than 70% in all attributes. Monitoring of the product's useful life (Shelf-life) was carried out with sensory, physical-chemical and microbiological analyses, which reached a validity of 48 days, if kept under refrigeration; which meets the appropriate standards for this type of dairy product. After these evaluations, a label and packaging were developed in accordance with RDC nº 429/2020 and an estimate of production costs for the butter cheese cream was made. The cream of “Queijo de Manteiga” was approved by the tasters in the sensory evaluation, its production costs and yield are similar to those of other artisanal dairy products and it has commercialization potential in the local market in the State of RN. Concomitantly with the development of  cream of “Queijo de Manteiga”, market research was carried out with the owners of cheese and dairy factories in the State of Rio Grande do Norte, which indicated their interest in manufacturing a new dairy product. Thus, cream of “Queijo de Manteiga” could result in an alternative that, in addition to innovating, adds income to artisanal cheese makers and enhances the value of dairy products manufactured in the State of Rio Grande do Norte.