Physical, physic-chemical and sensorial characteristics of the Canastra artisan Minas cheese / CaracterÃsticas fÃsicas, fÃsico-quÃmicas e sensoriais do queijo Minas artesanal da Canastra

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

With the necessity to get information that allow one to enrich and deepen the knowledge on the artisan cheese and its relationship with the origin region, 120 rural properties in the âCanastraâ region were visited, with the objective to get information of the involvement of the agricultural families in the production of those cheeses, dairy herd genetic profile, handling and feeding systems, milking, cheese plant installations, drinking water, manufacturing process, utensils and equipments utilized in manufacturing of cheese and the commercialization process. It was evidenced that all the factors, above mentioned interfere in the composition of the artisan cheese âMinas Canastraâ. Samples of cheeses were collected, considering variations in the technology of manufacturing processes, and two periods of the year (period 1: wet; period 2: drought) in all the cities that belong to the referred region. It was verified that cheeses experienced variations in its physical, physic-chemical and chemical characteristics. The chloride and acid lactic contents as well as the index and extension of proteolysis were the attributes that presented greater variation coefficients. To determine the sensory profile of cheese, a selected and trained panel was utilized to evaluate the sensory attribute by employing the Quantitative Descriptive Analysis Modified - ADQM. The artisan cheese presented high variation coefficient, for all its sensory attributes, being the artisan starter culture responsible for the constancy of the sensory profile of the cheese in different periods. It was verified that exist an artisan cheese, with comprises the following characteristics: physic, chemical and physic-chemical standards, sensory attributes. These attributes and their associations showed important tool to establish standards for artisan-made cheeses

ASSUNTO(S)

canastra caracterÃsticas fÃsico-quÃmicas queijo artesanal technology sensorial physic-chemical characteristic tecnologias sensorial characteristics artesan cheese ciencia de alimentos canastra

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