Martins, António Pedro LouroRodrigues, António Manuel NogueiraFernandes, Duarte Luís Esteves2013-06-172013-06-172013Fernandes, D.L.E. - Composição química e propriedades organoléticas do leite de cabra de raça Charnequeira. Lisboa: ISA, 2013http://hdl.handle.net/10400.5/5675Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de AgronomiaWith the objective for better understand the Charnequeira (Ch) goat milk and its potential for acceptance by the consumer as a possible new drinking milk, a study was conducted involving two components: evaluate of the chemical composition of milk Ch created in BIS (Beira Interior Sul), comparing it with cow's milk produced in the same Region; conducting a organoleptic test. The chemical composition of Ch milk is as follows: fat 5.78% (± 1.80); protein 3.79% (± 0.68); lactose 4.74% (± 0.29); TS 15.03 % (± 2.16); SNF 9.25% (± 0.76). For organoleptic test was constituted a panel of 63 tasters with a mean age of 48.1 years (15.3 ±) who evaluated on a scale 0 to 6 color, smell and flavor of four types of Ch milk, Saanen goat (Sa), commercial UHT goat (C UHT) and UHT cow commercial (V UHT). The overall average results for color, smell and taste were Ch 3.74, Sa 3.74, C UHT 3.81 and UHT V 4.16, having been found a significant positive correlation between age and the results for the evaluated. It was concluded that goat's milk scored less favorable than cow milk and the Ch milk chemical composition, is much superior to values reported by literature for the goat milkporgoat milkCharnequeira breedorganoleptic evaluationchemical compositionmaster thesis201921812