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dc.contributor.authorBESSA, M. E. Dept_BR
dc.contributor.authorRODARTE, M. P.pt_BR
dc.contributor.authorOTENIO, M. H.pt_BR
dc.contributor.authorSTRINGHETA, P. C.pt_BR
dc.contributor.authorOLIVEIRA, J. M. Dept_BR
dc.contributor.authorBARBOSA, J. C.pt_BR
dc.contributor.authorPINTO, M. A. De O.pt_BR
dc.date.accessioned2017-02-17T11:11:11Zpt_BR
dc.date.available2017-02-17T11:11:11Zpt_BR
dc.date.created2017-02-17pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationFood Science and Technology, v. 36, n. 3, p. 406-412, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1064648pt_BR
dc.descriptionGoat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers? expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo ? DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus acidophilus LA-5, Bifidobacterium BB-12, and Streptococcus thermophilus higher than 1x106 CFU/mL, along 28 days of storage. The Discourse of the Collective Subject results have shown that the typical taste and flavor, present in products derived from caprine milk, did not influence the purchase intention, which was expressive for all fermented milks. The Discourse of the Collective Subject has elucidated the consumers? perspective, determining then both, the consumers? profile and the factors interfering on the acquisition of fermented caprine milk.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectDiscourse of the Collective Subjectpt_BR
dc.subjectCaprine milkpt_BR
dc.subjectConsumerpt_BR
dc.titleSensory perception of the fermented goat milk: potential application of the DSC method.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-02-24T11:11:11Zpt_BR
riaa.ainfo.id1064648pt_BR
riaa.ainfo.lastupdate2017-02-24pt_BR
dc.contributor.institutionMartha Eunice de Bessa, CES/JF; Miriam Pereira Rodarte, UFJF; MARCELO HENRIQUE OTENIO, CNPGL; Paulo Cesar Stringheta, UFV/VIÇOSA; Juliana Mauricio de Oliveira, UFJF; Jucélia Silva Barbosa, UFJF; Miriam Aparecida de Oliveira Pinto, UFJF.pt_BR
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