Changes in composition of artisanal minas cheese from the "Canastra" area im four seasons

• Autor(a) principal: Costa Junior, Luiz Carlos Gonçalves
• Data de Publicação: 2013
• Outros Autores: Costa, Renata Golin Bueno, Magalhães, Fernando Antonio Resplande, Vargas, Paula Isabelita Reis, Fernandes, Alisson José Martins, Pereira, Aline Soares
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/101
• topic: Minas artisanal cheese: Canastra cheese; centesimal composition, physico-chemical.; queijo minas artesanal; queijo canastra; composição centesimal; físico-química; sazonalidade

Many studies have been conducted with artisanal cheese producing in regions of Minas Gerais state, and particularly from the "Canastra" area, however, they are still lacking studies to improve their quality, greater standardization among producers and the seasonal variations that happen along the year. This work studied the composition in artisanal Minas cheese from a sample of a typical and traditional "Canastra" area cheese factory over 60 days in each of the four seasons. Few differences in temperature and relative humidity could be found among the seasons that show a distortion among them, but still resulted in significant differences in composition cf cheese and also reflected in significant differences in composition of cheeses, also due to seasonality of milk production and variation in the "pingo", and also due to the nonstandardized quality of milk for cheesemaking even the manufacturing process was well standardized.