Caracterização física e química de queijos parmesão ralado comercializados na Região Sul de Minas Gerais

• Autor(a) principal: Justus, Ariana
• Data de Publicação: 2011
• Outros Autores: Ferrari, L. M. B., Rodrigues, Leonardo Reis, Ferreira, M. L., Pinto, Sandra Maria, Abreu, Luiz Ronaldo de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/10882
• topic: Queijo ralado; Queijo - Legislação; Queijo - Qualidade; Grated cheese; Cheese - Legislation; Cheese - Quality

The grated cheese can be obtained by crumbling or grating one or up to four varieties of low moisture cheeses for human consumption. It is classified as dehydrated or not, and/or the predominance of the type of cheese. It is important to analyze the parameters that are not in the Technical Regulations of Identity and Quality established by the Ministry of Agriculture, Livestock and Supply to characterize the products marketed in Brazil, as few legislation establishes requirements, quality of products offered to the consumers across the country may be compromised. The purpose of this study was to characterize and compare the differences among the physical and chemical composition of seven different samples of grated parmesan cheese and a parmesan cheese sample that was taken as standard, both commercialized in the southern region of Minas Gerais state. It was observed from the analysis of variance a significant difference (p <0.05) among all samples. Through physical, chemical and multivariate analysis it was feasible to conclude that 87.5% samples showed significant differences from the standard sample. This discrepancy can be attributed, within other factors, to differences in raw material composition, technology and maturation times among the various manufacturers of grated parmesan cheese.