Among the products obtained from whey, we have ricotta cream, a food with a high protein content, high digestibility, low fat content and absence or reduction of salt, produced from the coagulation of serum and pasteurized, acidified milk And heat treated. A formulation of ricotta cream with fine herbs and curry is elaborated with the objective of creating a new product, evaluating a sensory acceptance, a buying attitude and a microbiological and physicochemical quality. An innovation in food and a challenge for those who want to diversify and get quality products and consumer acceptance for business success. To do this, work with a standard sample of ricotta cream (Formulation A) and a target sample, ricotta cream added with fine herbs and curry (Formulation B - 0.06% and 0.08% respectively with respect to whey Of milk).
In the physical-chemical part, samples were submitted to acidity analysis by means of titration, pH using pH meter and fat using the butyrometer. Regarding the microbiological analyzes, samples were evaluated for the presence and quantity of Salmonella sp., Coliforms positive for coagulase of Sthaphylococcus aureus coagulase at 45ºC (NPM / mL). The two formulations were found to have met the standards set out in the legislation. In the case of sensory analysis, 60 untrained testers were tested at the University Restaurant of the Federal University of Ceará, obtaining approval for the formulated product. Formulation B excelled in the sensorial and physical chemical analyzes, obtaining good acceptance and results of 10% of Fat, 0.998 of acidity and pH of 6.29. It can be concluded that it is possible to innovate in such a competitive sector, giving the consumer a hygienic - sanitary product, physicochemical and microbiological parameters in accordance with current legislation and good sensorial acceptance.