Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
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 |
Resumo: | 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. |
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Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas GeraisCaracterísticas físico-químicas do queijo Minas Frescal comercializados em feiras livres da cidade de Montes Claros, Minas GeraisNorte de Minas GeraisProdução queijeiraProdução artesanalDerivado do leiteNorth of Minas GeraisCheese productionArtisanal productionDerived from milkThe 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.O queijo Minas Frescal representa a maioria dos queijos comercializados em feiras e mercearias em consequência do alto rendimento na fabricação e preço acessível à população. Diante disso, o objetivo com este trabalho foi avaliar as características físico-químicas deste queijo comercializado em feiras livres na cidade de Montes Claros, Norte de Minas Gerais. Após a coleta de queijos em cinco diferentes feiras, foram avaliadas as características referentes ao pH, acidez, umidade, proteína e gordura. Observou-se falta de padronização na produção associada a variação nos teores de umidade (32,62 a 54,06%), proteínas (34,21 a 49,43%) e gordura no extrato seco (41,30 a 58,41%). Em relação aos valores de pH e acidez dos produtos, a temperatura de armazenamento pode torná-los mais ácidos em consequência do tempo de exposição nos locais de venda. Conclui-se que a aplicação de procedimentos operacionais e tecnológicos adequados pode melhorar a qualidade dos produtos, cuja maior procedência é artesanal.Universidade Federal de Minas Gerais2019-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/305510.35699/2447-6218.2019.3055Agrarian Sciences Journal; Vol. 11 (2019); 1-5Caderno de Ciências Agrárias; v. 11 (2019); 1-52447-62181984-6738reponame:Caderno de Ciências Agrárias (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGporhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055/12044https://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055/12156Copyright (c) 2019 Caderno de Ciências Agráriasinfo:eu-repo/semantics/openAccessSouza, Handray Fernandes dePereira, Gabriel Sthefano LourençoGuimarães, FernandaNeves, Lílian FerreiraSoares, Sandro BragaCarvalho, Bruna Mara Aparecida deBrandi, Igor Viana2020-10-05T16:32:16Zoai:periodicos.ufmg.br:article/3055Revistahttps://periodicos.ufmg.br/index.php/ccaufmgPUBhttps://periodicos.ufmg.br/index.php/ccaufmg/oaiccaufmg@ica.ufmg.br2447-62181984-6738opendoar:2020-10-05T16:32:16Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais Características físico-químicas do queijo Minas Frescal comercializados em feiras livres da cidade de Montes Claros, Minas Gerais |
title |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais |
spellingShingle |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais Souza, Handray Fernandes de Norte de Minas Gerais Produção queijeira Produção artesanal Derivado do leite North of Minas Gerais Cheese production Artisanal production Derived from milk |
title_short |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais |
title_full |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais |
title_fullStr |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais |
title_full_unstemmed |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais |
title_sort |
Physico-chemical characteristics of Minas Frescal cheese marketed in fairs of the city Montes Claros, Minas Gerais |
author |
Souza, Handray Fernandes de |
author_facet |
Souza, Handray Fernandes de Pereira, Gabriel Sthefano Lourenço Guimarães, Fernanda Neves, Lílian Ferreira Soares, Sandro Braga Carvalho, Bruna Mara Aparecida de Brandi, Igor Viana |
author_role |
author |
author2 |
Pereira, Gabriel Sthefano Lourenço Guimarães, Fernanda Neves, Lílian Ferreira Soares, Sandro Braga Carvalho, Bruna Mara Aparecida de Brandi, Igor Viana |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Handray Fernandes de Pereira, Gabriel Sthefano Lourenço Guimarães, Fernanda Neves, Lílian Ferreira Soares, Sandro Braga Carvalho, Bruna Mara Aparecida de Brandi, Igor Viana |
dc.subject.por.fl_str_mv |
Norte de Minas Gerais Produção queijeira Produção artesanal Derivado do leite North of Minas Gerais Cheese production Artisanal production Derived from milk |
topic |
Norte de Minas Gerais Produção queijeira Produção artesanal Derivado do leite North of Minas Gerais Cheese production Artisanal production Derived from milk |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-08-26 |
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://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055 10.35699/2447-6218.2019.3055 |
url |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055 |
identifier_str_mv |
10.35699/2447-6218.2019.3055 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055/12044 https://periodicos.ufmg.br/index.php/ccaufmg/article/view/3055/12156 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Caderno de Ciências Agrárias info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Caderno de Ciências Agrárias |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.source.none.fl_str_mv |
Agrarian Sciences Journal; Vol. 11 (2019); 1-5 Caderno de Ciências Agrárias; v. 11 (2019); 1-5 2447-6218 1984-6738 reponame:Caderno de Ciências Agrárias (Online) instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Caderno de Ciências Agrárias (Online) |
collection |
Caderno de Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
ccaufmg@ica.ufmg.br |
_version_ |
1797042443435114496 |