Caracterização físico-química de queijo artesanal produzido pela agricultura familiar

• Autor(a) principal: Conchy, Juli Magali
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/723
• topic: CNPQ::CIENCIAS AGRARIAS::AGRONOMIA; Qualidade; Padronização; Produção; Quality; Standardization; Production

The milk and its derivatives, as well as meat and eggs, correspond to most of the protein portion of the animal consumed by humans. Among the various products derived from milk, cheese stands out for being one of the most consumed. The cheese frescal mines is one of the most popular in Brazil, but its high moisture content associated with artisanal processing method make it very perishable and without standardization of its chemical composition, as prescribed by law. This study aimed to characterize the artisan fresh cheese produced in Sinop-MT by the following physicochemical parameters: moisture content, fat, sodium chloride, protein, ash, pH and acidity. artisanal cheese produced in rural settlement Gleba Mercedes in the city of Sinop-MT were analyzed. Samples were collected in triplicate, about 250 grams of unripened cheese, randomly selected from eight different farms, with a total of 24 samples of cheese. The physico-chemical analyzes were performed in Food Technology Laboratory, UFMT - Sinop. The moisture content and ash was measured by the gravimetric method, the pH potentiometrically, acidity and chloride content by volume and protein by the Kjeldahl method. It was observed that all cheeses analyzed were within fat levels required by law, while for the moisture content no cheese fell within the Identity Technical Regulation and Quality Minas Frescal cheeses. It is essential to establish processing and legal requirements criteria, aiming at obtaining standardized products, with consequent added value.