Abstract

The demand for natural and less processed products is one of the major trends for the agrifood sector. This project is expected to develop a traditional product, produced with the use of natural compounds, nutritionally richer, with differentiating flavors and functional characteristics not yet available on the market, and especially a safe product. Through the production of new products, free of synthetic preservatives, through the use of natural compounds, nutritionally richer, with differentiating flavors and functional characteristics not yet available on the market, obtaining a product with high added value and contributing to obtaining products that follow the trend of the agrifood sector internationally, will be benefits that can be expected from this project. The present project will also have other direct and / or induced benefits and impacts, such as: national and international, of new safe products, with long, exempt validity periods, with low content in chemical preservatives and high nutritional and sensory quality.

This project has as main objective to develop a curd with incorporated essential oils, to be applied in the future as a way of controlling the bacterium Listeria monocytogenes and other pathogens. The basic idea of this project is based on the possibility of using extracts of aromatic herbs (for example, oregano, basil, thyme, laurel) which, when present in adequate amounts, have inhibitory properties against pathogenic bacteria, while giving a different and innovative taste to the product.

Keywords

Requeijão, Probiotics, Aromatic Herbs, Functional Foods