Development of petit suisse cheese with native fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)

Considering the valorization and importance of the native fruits as food ingredients, in development of new products, the objective this work was to evaluate formulations of petit suisse cheese with blackberry and guabiroba pulps and their sensory and physical-chemical characteristics.