Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR

Brazilian Journal of Food Research

Leila Matsunaga Oshiro¹  Naiara Ramos Ricardo¹  Marly Sayuri Katsuda¹  Lorena Fernandes Abrantes¹  Luciana Fulaneto Maia¹ 

关键词: Current law;    Street market;    Supermarkets;    Minas Frescal cheese.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The artisan cheese production is an important income source for family farmers, however the lack of standardization and negligence in the preparation of the product generates a low quality cheese. The production of cheese of good quality finds some obstacles, because milk does not contribute in many ways to ensure the characteristics of the product. The aim of this study was to evaluate the physico-chemical characteristics of 20 Minas Frescal cheeses, of which 10 samples were artisanal and 10 have industrial production. The handmade cheeses were sold in street markets and all the samples had no labeling and sanitary inspection seal. The industrialized were obtained in supermarkets, all the 20 samples were acquired in Londrina-PR. The analyses performed were  moisture, fat (d.b.), pH and acidity. The fat analysis showed that 50% of samples from artisanal cheeses and 40% of industrialized ones violate the current laws. The pH of artisanal cheese samples ranged between 5.2 and 6.7 and the acidity ranged between 0.06 and 2.41%. The variation in acidity showed that the cheeses are made without standard and quality control of raw material. In industrialized cheeses the pH ranged between 5.3 and 6.5 and acidity between 0.2 and 1.4%. With this work we concluded that the small producers and industries do not pay attention to physico-chemical parameters essential to the quality of the cheese. DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.48

【 授权许可】

Unknown