Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais

• Autor(a) principal: Souza, Handray Fernandes de
• Data de Publicação: 2019
• Outros Autores: Pereira, Gabriel Sthefano Lourenço, Guimarães, Fernanda, Neves, Lílian Ferreira, Soares, Sandro Braga, Carvalho, Bruna Mara Aparecida de, Brandi, Igor Viana
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055
• topic: Norte de Minas Gerais; Produção queijeira; Produção artesanal; Derivado do leite; North of Minas Gerais; Cheese production; Artisanal production; Derived from milk

The Minas Frescal cheese represents the majority of cheeses marketed in fairs and grocery stores as a consequence of their high production yield and affordable price for the population. Therefore, the objective of this work was to evaluate the physico-chemical characteristics of this cheese marketed in fairs in the city of Montes Claros, North of Minas Gerais. After the cheese collection in five different fairs, the characteristics related to pH, acidity, moisture, protein and fat were evaluated. There was a lack of standardization in production associated with variation in moisture contents (32.62 to 54.06%), proteins (34.21 to 49.43%) and fat in the dry extract (41.30 to 58.41%). In relation to the pH values and acidity of the products, the storage temperature can make them more acidic in consequence the time of exposure in the places of sale. It has concluded that the application of adequate operational and technological procedures can improve the quality of products, whose greater origin is handmade.