Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
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/818 |
Resumo: | Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat inside, slightly acidic flavor, reminiscent of bottled butter, brown color, rigid and without cracks, and cooked pasta. Much appreciated for its unique flavor and cultural and gastronomic richness, this product has empirical and artisanal manufacturing technology. In order to avoid the extinction of the manufacturing technology of this cheese of centenary origin, this work aimed to describe technically and scientifically its manufacturing steps and to characterize the physical-chemical and microbiological aspects of this cheese. The fat content in the dry matter (FDM), acidity, pH, ash, moisture, and total protein content were analyzed. Thus, Macururé cheese can be classified as semi-fat and of medium humidity, according to current legislation. The levels of acidity, total dry extract and fat varied significantly between the batches analyzed, indicating a lack of standardization in manufacturing or in the raw material used. Microbiological analyzes showed the absence of Salmonella sp. and the counting of thermotolerant coliforms and Staphylococcus aureus within the standards established by legislation. This study contributed to the characterization process of a cheese typically from Alagoas, with attributes that add value through the rescue of history, cultural and gastronomic origin, being it possible, with the regulation of "Selo Arte", to sell it outside the clandestine market. |
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Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristicsQueijo Macururé fabricado em Jacaré dos Homens, AL: características físico-químicas, microbiológicas e de produçãoartisanal cheese; raw milk; Alagoas gastronomy; intangible heritage.queijo artesanal; leite cru; gastronomia alagoana; patrimônio imaterial.Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat inside, slightly acidic flavor, reminiscent of bottled butter, brown color, rigid and without cracks, and cooked pasta. Much appreciated for its unique flavor and cultural and gastronomic richness, this product has empirical and artisanal manufacturing technology. In order to avoid the extinction of the manufacturing technology of this cheese of centenary origin, this work aimed to describe technically and scientifically its manufacturing steps and to characterize the physical-chemical and microbiological aspects of this cheese. The fat content in the dry matter (FDM), acidity, pH, ash, moisture, and total protein content were analyzed. Thus, Macururé cheese can be classified as semi-fat and of medium humidity, according to current legislation. The levels of acidity, total dry extract and fat varied significantly between the batches analyzed, indicating a lack of standardization in manufacturing or in the raw material used. Microbiological analyzes showed the absence of Salmonella sp. and the counting of thermotolerant coliforms and Staphylococcus aureus within the standards established by legislation. This study contributed to the characterization process of a cheese typically from Alagoas, with attributes that add value through the rescue of history, cultural and gastronomic origin, being it possible, with the regulation of "Selo Arte", to sell it outside the clandestine market.O queijo Macururé é produzido há cerca de 100 anos por uma única família, no povoado Caititu, localizado na cidade de Jacaré dos Homens, AL. É fabricado a partir de leite cru, por fermentação natural por meio de bactérias autóctones. Possui formato cilíndrico, textura macia, massa fechada, contendo gordura líquida no seu interior, sabor levemente ácido, lembrando manteiga de garrafa, coloração marrom, casca rígida e sem trincas, e massa cozida. Muito apreciado por seu sabor único e pela riqueza cultural e gastronômica, tal produto possui tecnologia de fabricação empírica e artesanal. Visando impedir a extinção da tecnologia de fabricação deste queijo de origem centenária, este trabalho objetivou descrever, de forma técnica e científica, suas etapas de fabricação e caracterizar os aspectos físico-químicos e microbiológicos desse queijo. Foram analisados teores de gordura no extrato seco (GES), acidez, pH, cinzas, umidade e teor de proteína total. Assim, o queijo Macururé pode ser classificado como semigordo e de média umidade, segundo legislação vigente. Os teores de acidez, extrato seco total e gordura variaram significativamente entre os lotes analisados, indicando falta de padronização na fabricação ou da matéria-prima utilizada. As análises microbiológicas demonstraram ausência de Salmonella sp. e contagem de coliformes termotolerantes e Staphylococcus aureus dentro dos padrões estabelecidos pela legislação. Este estudo contribuiu para o processo de caracterização de um queijo tipicamente alagoano, com atributos que agregam valor por meio do resgate da história e origem cultural e gastronômica, sendo possível, com o regulamento do “Selo Arte”, sua comercialização fora da clandestinidade.ILCTSilva, Lara Fabian CordeiroSilva, Shaiane Maria Abreu Pastor daMelo, Filipe de OliveiraFernandes, Patrícia ÉricaCypriano de Souza, Luana2020-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/81810.14295/2238-6416.v75i2.818Journal of Candido Tostes Dairy Institute; v. 75, n. 2 (2020); 115-125Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 2 (2020); 115-1252238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/818/532https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/359https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/360https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/361https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/362https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/363Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-12-17T20:18:00Zoai:oai.rilct.emnuvens.com.br:article/818Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-12-17T20:18Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics Queijo Macururé fabricado em Jacaré dos Homens, AL: características físico-químicas, microbiológicas e de produção |
title |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
spellingShingle |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics Silva, Lara Fabian Cordeiro artisanal cheese; raw milk; Alagoas gastronomy; intangible heritage. queijo artesanal; leite cru; gastronomia alagoana; patrimônio imaterial. |
title_short |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
title_full |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
title_fullStr |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
title_full_unstemmed |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
title_sort |
Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
author |
Silva, Lara Fabian Cordeiro |
author_facet |
Silva, Lara Fabian Cordeiro Silva, Shaiane Maria Abreu Pastor da Melo, Filipe de Oliveira Fernandes, Patrícia Érica Cypriano de Souza, Luana |
author_role |
author |
author2 |
Silva, Shaiane Maria Abreu Pastor da Melo, Filipe de Oliveira Fernandes, Patrícia Érica Cypriano de Souza, Luana |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Silva, Lara Fabian Cordeiro Silva, Shaiane Maria Abreu Pastor da Melo, Filipe de Oliveira Fernandes, Patrícia Érica Cypriano de Souza, Luana |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
artisanal cheese; raw milk; Alagoas gastronomy; intangible heritage. queijo artesanal; leite cru; gastronomia alagoana; patrimônio imaterial. |
topic |
artisanal cheese; raw milk; Alagoas gastronomy; intangible heritage. queijo artesanal; leite cru; gastronomia alagoana; patrimônio imaterial. |
description |
Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat inside, slightly acidic flavor, reminiscent of bottled butter, brown color, rigid and without cracks, and cooked pasta. Much appreciated for its unique flavor and cultural and gastronomic richness, this product has empirical and artisanal manufacturing technology. In order to avoid the extinction of the manufacturing technology of this cheese of centenary origin, this work aimed to describe technically and scientifically its manufacturing steps and to characterize the physical-chemical and microbiological aspects of this cheese. The fat content in the dry matter (FDM), acidity, pH, ash, moisture, and total protein content were analyzed. Thus, Macururé cheese can be classified as semi-fat and of medium humidity, according to current legislation. The levels of acidity, total dry extract and fat varied significantly between the batches analyzed, indicating a lack of standardization in manufacturing or in the raw material used. Microbiological analyzes showed the absence of Salmonella sp. and the counting of thermotolerant coliforms and Staphylococcus aureus within the standards established by legislation. This study contributed to the characterization process of a cheese typically from Alagoas, with attributes that add value through the rescue of history, cultural and gastronomic origin, being it possible, with the regulation of "Selo Arte", to sell it outside the clandestine market. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-17 |
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/818 10.14295/2238-6416.v75i2.818 |
url |
https://www.revistadoilct.com.br/rilct/article/view/818 |
identifier_str_mv |
10.14295/2238-6416.v75i2.818 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/818/532 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/359 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/360 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/361 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/362 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/818/363 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
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. 75, n. 2 (2020); 115-125 Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 2 (2020); 115-125 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 |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
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