RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS

Detalhes bibliográficos
Autor(a) principal: Carlos Gonçalves Costa Júnior, Luiz
Data de Publicação: 2014
Outros Autores: José Moreno, Victor, Antonio Resplande Magalhães, Fernando, Golin Bueno Costa, Renata, Campos Resende, Eliane, Beatriz Almeida Carvalho, Karla
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/326
Resumo: There is an expressive artisanal cheeses production in Brazil, manufacturedfrom raw milk, and within this context, the state of Minas Gerais has a highlight inthis activity with its five micro regions officially recognized. Within these, “Campodas Vertentes” was the last to have recognition. Evaluating the effect of dry andwet periods during the ripening of artisanal Minas cheese of the micro regionabove mentioned was the main objective of this study, which also related aspects ofphysicochemical composition of 10 to 30 days of ripening. Four registered dairieswere selected and who attended legal requirements and good manufacturing practiceto compose the experiment. The analysis of moisture content, moisture to the non fatsubstance (MNFS) and pH showed that these values varied greatly among cheesesand were highest in the dry season. Indexes of proteolysis behaved with variationbetween samples and advanced in the period of ripening, however, they were higherin the wet season. Even aware that the moisture content of the cheeses exerts stronginfluence on proteolysis, as well as other factors such as dosage of coagulant and“drop”, the room temperature observed in two periods of ripening was also veryimportant for the advancement of proteolysis.
id EPAMIG-1_20ae6c41f088afad0ba5059d1682a2cd
oai_identifier_str oai:oai.rilct.emnuvens.com.br:article/326
network_acronym_str EPAMIG-1
network_name_str Revista do Instituto de Laticínios Cândido Tostes
repository_id_str
spelling RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODSMATURAÇÃO DO QUEIJO MINAS ARTESANAL DA MICRORREGIÃO CAMPO DAS VERTENTES E OS EFEITOS DOS PERÍODOS SECO E CHUVOSOproteolysis; endogenous starter; artisanal cheese; “drop”; raw milkproteólise; fermento endógeno; queijo artesanal; pingo; leite cru.There is an expressive artisanal cheeses production in Brazil, manufacturedfrom raw milk, and within this context, the state of Minas Gerais has a highlight inthis activity with its five micro regions officially recognized. Within these, “Campodas Vertentes” was the last to have recognition. Evaluating the effect of dry andwet periods during the ripening of artisanal Minas cheese of the micro regionabove mentioned was the main objective of this study, which also related aspects ofphysicochemical composition of 10 to 30 days of ripening. Four registered dairieswere selected and who attended legal requirements and good manufacturing practiceto compose the experiment. The analysis of moisture content, moisture to the non fatsubstance (MNFS) and pH showed that these values varied greatly among cheesesand were highest in the dry season. Indexes of proteolysis behaved with variationbetween samples and advanced in the period of ripening, however, they were higherin the wet season. Even aware that the moisture content of the cheeses exerts stronginfluence on proteolysis, as well as other factors such as dosage of coagulant and“drop”, the room temperature observed in two periods of ripening was also veryimportant for the advancement of proteolysis.Existe no Brasil expressiva produção de queijos artesanais fabricados a partir de leite cru, e dentro deste contexto, Minas Gerais tem destaque nessa atividade com suas cinco microrregiões reconhecidas oficialmente. Dentro destas, a do Campo das Vertentes foi a última a ter reconhecimento. Avaliar o efeito dos períodos seco e chuvoso durante a maturação de queijos Minas artesanais (QMA) da microrregião supracitada foi o principal objetivo deste estudo, que também relacionou aspectos da composição físico-química dos 10 aos 30 dias de maturação. Foram selecionadas quatro queijarias cadastradas e que atenderam às exigências legais e de boas práticaspara comporem o experimento. As análises do teor de umidade, umidade na massa desengordurada do queijo (UMDQ) e pH demonstraram que estes valores variaram muito entre os queijos e foram mais elevados no período seco. Índices de extensãoe profundidade da proteólise comportaram-se com variação entre as amostras e avançaram no período de maturação, porém, foram maiores no período chuvoso.Mesmo sabendo que a umidade dos queijos exerce forte influência na proteólise, assim como outros fatores tais como doses de coagulante e pingo, a temperaturaambiente observada nos dois períodos da maturação também foi muito importante para o avanço da proteólise.ILCTCarlos Gonçalves Costa Júnior, LuizJosé Moreno, VictorAntonio Resplande Magalhães, FernandoGolin Bueno Costa, RenataCampos Resende, ElianeBeatriz Almeida Carvalho, Karla2014-05-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/32610.14295/2238-6416.v69i2.326Journal of Candido Tostes Dairy Institute; v. 69, n. 2 (2014); 111-120Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 2 (2014); 111-1202238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/326/304Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-05-06T18:56:42Zoai:oai.rilct.emnuvens.com.br:article/326Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-05-06T18:56:42Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
MATURAÇÃO DO QUEIJO MINAS ARTESANAL DA MICRORREGIÃO CAMPO DAS VERTENTES E OS EFEITOS DOS PERÍODOS SECO E CHUVOSO
title RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
spellingShingle RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
Carlos Gonçalves Costa Júnior, Luiz
proteolysis; endogenous starter; artisanal cheese; “drop”; raw milk
proteólise; fermento endógeno; queijo artesanal; pingo; leite cru.
title_short RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
title_full RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
title_fullStr RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
title_full_unstemmed RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
title_sort RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
author Carlos Gonçalves Costa Júnior, Luiz
author_facet Carlos Gonçalves Costa Júnior, Luiz
José Moreno, Victor
Antonio Resplande Magalhães, Fernando
Golin Bueno Costa, Renata
Campos Resende, Eliane
Beatriz Almeida Carvalho, Karla
author_role author
author2 José Moreno, Victor
Antonio Resplande Magalhães, Fernando
Golin Bueno Costa, Renata
Campos Resende, Eliane
Beatriz Almeida Carvalho, Karla
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Carlos Gonçalves Costa Júnior, Luiz
José Moreno, Victor
Antonio Resplande Magalhães, Fernando
Golin Bueno Costa, Renata
Campos Resende, Eliane
Beatriz Almeida Carvalho, Karla
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv proteolysis; endogenous starter; artisanal cheese; “drop”; raw milk
proteólise; fermento endógeno; queijo artesanal; pingo; leite cru.
topic proteolysis; endogenous starter; artisanal cheese; “drop”; raw milk
proteólise; fermento endógeno; queijo artesanal; pingo; leite cru.
description There is an expressive artisanal cheeses production in Brazil, manufacturedfrom raw milk, and within this context, the state of Minas Gerais has a highlight inthis activity with its five micro regions officially recognized. Within these, “Campodas Vertentes” was the last to have recognition. Evaluating the effect of dry andwet periods during the ripening of artisanal Minas cheese of the micro regionabove mentioned was the main objective of this study, which also related aspects ofphysicochemical composition of 10 to 30 days of ripening. Four registered dairieswere selected and who attended legal requirements and good manufacturing practiceto compose the experiment. The analysis of moisture content, moisture to the non fatsubstance (MNFS) and pH showed that these values varied greatly among cheesesand were highest in the dry season. Indexes of proteolysis behaved with variationbetween samples and advanced in the period of ripening, however, they were higherin the wet season. Even aware that the moisture content of the cheeses exerts stronginfluence on proteolysis, as well as other factors such as dosage of coagulant and“drop”, the room temperature observed in two periods of ripening was also veryimportant for the advancement of proteolysis.
publishDate 2014
dc.date.none.fl_str_mv 2014-05-05
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/326
10.14295/2238-6416.v69i2.326
url https://www.revistadoilct.com.br/rilct/article/view/326
identifier_str_mv 10.14295/2238-6416.v69i2.326
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/326/304
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 69, n. 2 (2014); 111-120
Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 2 (2014); 111-120
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
_version_ 1809738131666108416

Registros relacionados