Evaluation of the influence of orange and lemon essential oil on the quality of type B coalho cheese

Coalho cheese is a typical product of Northeastern Brazil, a dairy concentrate rich in proteins, lipids, mineral salts mainly calcium, phosphorus and vitamins, with emphasis on types A and B. This product is classified in Type A (produced with pasteurized milk) and B (with fresh milk), the latter is susceptible to several contaminations of microbiological origin and physical - chemical changes that promote changes in sensory quality and mainly in flavor. Therefore, it is important to develop alternatives that allow improvements in the referred product, so the objective of this work was to evaluate the profile of the microbiological characteristics and sensory of type B coalho cheeses produced with the addition of the essential oil of Pineapple orange peel and of the Tahiti lemon. The results showed a reduction in the contents of the tested microorganisms and in some even elimination, as in the Staphylococcus aureus test. Orange oil showed better results.