This study aimed to carry out the physicochemical, microbiological and sensory characterization of coalho-like goat's milk cheese with added coumarou (Amburana cearensis A.C. Smith), manufactured in the Cariri region, Paraíba State, Brazil. The average values obtained for moisture, protein, fat, fat in the dry extract, ash and acidity as lactic acid were 46.5; 23.9; 25.3; 47.5; 3.8 and 0.09%, respectively. All the samples analyzed presented total coliform counts > 2.4 x 10³ MPN.g-1, while the faecal coliforms ranged between 0.3 x 10¹ - > 2.0 x 10³ MPN.g-1. Salmonella was not found in any of the samples. The mesophilic, fungal and coagulase-positive Staphylococcal counts were between 3.7 x 10(4)-5.6 x 10(8); 4.6 x 10²-5.2 x 10(9); and > 10¹-8.0 x 10(5) CFU.g-1, respectively. The sensory tests showed good acceptance of the product assessed and satisfactory results for purchasing intent. The good acceptance of the cheeses evaluated showed the potential for increased consumption. However, the results of the microbiological analyses showed the need for better monitoring of the steps involved in its processing, in order to obtain a product with better microbiological quality.
Goat's milk; Cheese; Quality assessing
