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Avaliação química de queijos Minas artesanais frescos e curados em Uberaba, MG

2015; Editora MV Valero; Volume: 6; Issue: 16 Linguagem: Inglês

10.22256/pubvet.v6n16.1358

1982-1263

Nayara Cristina da Silva, Risia May Matos Tunes, Márcio Ferraz Cunha,

Food, Nutrition, and Cultural Practices

The artisan Minas cheese is made by the use of raw milk, milk culture, natural rennet and salt, and its production, traditional, is a major source of income for small producers in the Minas State. With the need for information to enrich and deepen the knowledge of artisan Minas cheese, in particular chemical characteristics, was collected 24 samples of Minas cheese (12 fresh and 12 ripened cheese) in the city of Uberaba-MG for subsequent assessment of acidity, lactose, protein, sodium chloride, moisture and salt in moisture, nitrogen compounds of proteolysis of products and extension and depth of maturation. On average the results of acidity, lactose, protein, total nitrogen (NT), nitrogen soluble at pH 4.6 (SN pH 4.6) and soluble nitrogen in TCA 12% (SNTCA), sodium chloride, moisture, salt in moisture (S/M) for the artisanal cheese fresh and cured were respectively: 1.03/1.10%; 5,2g/100grams/ 4, 6g/100grams; 21.68/26.07%; 3.52/3.73%; 0.30/0.47%; 0.27/0.42%; 1.43%/1.98%, 47.4/32.81%, 2.86/6.37%. The extension (EM) and depth of maturation (DM) presented values equal to 8.51% and 7.61% for fresh cheeses and for cheeses ripened the values were 13.41% and 11.49, respectively. There was no significant difference between the values of acidity, lactose, protein and NT, however, significant difference for the moisture parameters, sodium chloride, S/U, NS pH4 .6, NSTCA, and DM between fresh cheese and ripened. The average values of nitrogen compounds, sodium chloride, S/U, EM and DM indexes were greater value in ripened cheeses. The moisture content of ripened cheeses were lower than the fresh cheese.