Estudo do tempo mínimo de maturação do queijo Minas Artesanal do Cerrado

• Autor(a) principal: Stival, Isabela de Pádua
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/19602
• topic: Queijo Minas artesanal do cerrado; Tempo mínimo de maturação; Segurança alimentar; CNPQ::ENGENHARIAS

In Brazil the production of artisanal cheeses made from non-pasteurized Milk is growing and, within this context, the Minas Gerais state has highlighted this activity with seven regions traditionally characterized as producers: Serro, Canastra, Araxá, Cerrado, Campo das Vertentes, Serra do Salitre and Triangulo Mineiro. The artesian cheeses have productive processes that, traditionally, have been passed from generation to generation and all the cheese production phase is important so that the final product be of high quality. The maturation is the cheese’s final production stage and its time varies depending on the type. It is in this process that sensory characteristics are developed, characteristics of each one. There is a specific legislation for each cheese and in the case of the artesian cheese the Ministry of Agriculture requires a minimal time of 22 days of maturation so that food safety is guaranteed, although research already made with cheeses from other regions of Minas Gerais ensure the quality of cheese in a shorter time. The following paper has the purpose of perform a bibliography research about the maturation time the artisanal Minas cheese from Cerrado based on researches made with cheeses from other regions of Minas Gerais.