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

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...

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Principais autores: Ricardo, Naiara Ramos, Katsuda, Marly Sayuri, Maia, Luciana Fulaneto, Abrantes, Lorena Fernandes, Oshiro, Leila Matsunaga
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2013
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3349
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spelling peri-article-33492015-11-20T13:06:02Z Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR Ricardo, Naiara Ramos Katsuda, Marly Sayuri Maia, Luciana Fulaneto Abrantes, Lorena Fernandes Oshiro, Leila Matsunaga Current law; Street market; Supermarkets; Minas Frescal cheese. 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 Universidade Tecnológica Federal do Paraná (UTFPR) 2013-03-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3349 10.14685/rebrapa.v2i2.48 Brazilian Journal of Food Research; v. 2, n. 2 (2011) Brazilian Journal of Food Research; v. 2, n. 2 (2011) 2448-3184 10.14685/rebrapa.v2i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3349/2272
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Ricardo, Naiara Ramos
Katsuda, Marly Sayuri
Maia, Luciana Fulaneto
Abrantes, Lorena Fernandes
Oshiro, Leila Matsunaga
spellingShingle Ricardo, Naiara Ramos
Katsuda, Marly Sayuri
Maia, Luciana Fulaneto
Abrantes, Lorena Fernandes
Oshiro, Leila Matsunaga
Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR
author_sort Ricardo, Naiara Ramos
title Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR
title_short Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR
title_full Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR
title_fullStr Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR
title_full_unstemmed Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR
title_sort physico-chemical analysis of artisanal and industrialized minas frescal cheese commercialized in londrina-pr
description 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
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2013
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3349
_version_ 1805294400538935296
score 10,814766

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