Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR

Abstract

<p>The artisan cheese production is an important income source for family farmers, however the lack of standardization and negligence in the preparation of the product generates a low quality cheese. The production of cheese of good quality finds some obstacles, because milk does not contribute in many ways to ensure the characteristics of the product. The aim of this study was to evaluate the physico-chemical characteristics of 20 Minas Frescal cheeses, of which 10 samples were artisanal and 10 have industrial production. The handmade cheeses were sold in street markets and all the samples had no labeling and sanitary inspection seal. The industrialized were obtained in supermarkets, all the 20 samples were acquired in Londrina-PR. The analyses performed were  moisture, fat (d.b.), pH and acidity. The fat analysis showed that 50% of samples from artisanal cheeses and 40% of industrialized ones violate the current laws. The pH of artisanal cheese samples ranged between 5.2 and 6.7 and the acidity ranged between 0.06 and 2.41%. The variation in acidity showed that the cheeses are made without standard and quality control of raw material. In industrialized cheeses the pH ranged between 5.3 and 6.5 and acidity between 0.2 and 1.4%. With this work we concluded that the small producers and industries do not pay attention to physico-chemical parameters essential to the quality of the cheese.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.48</p>

Influence of the different times milk clotting in production artisanal Minas Frescal cheese

“…The law did not establish values for pH to Minas Frescal cheese (Brasil. Ministério da Agricultura, Pecuária e Abastecimento, 1997). The means of the samples analyzed ranged from 5.83 to 6.47, being stable during shelf life if compared to the results presented by Ricardo et al (2011) studying artisanal Minas Frescal cheese in which pH varied from 5.20 to 6.78. The non-addition of lactic culture in cheese-making reflected higher values for pH, because they ferment the lactose to lactic acid causing pH values decrease.…”

“…microorganism fermentation) (Gomes et al, 2011). The titratable acidity in the artisanal Minas Frescal cheese in the study by Ricardo et al (2011) presented lack of quality in milk and production, possibly due to the fact that many producers do not use lactic cultures favoring microbial development and acidifying the cheese.…”

“…The pH affects a lot of properties of dairy products, so this is used to control many technologies (Ricardo et al, 2011). In Table II is showed that, during the shelf life, the treatments did not influence significantly the pH results.…”

Shelf life study of handmade and industrially processed Minas frescal cheese

“…However, as gravity and paste weight suffice to shape the product, the pressing step is not a requirement in Minas frescal cheese-making. Ricardo et al (2011) determined that 40 per cent of the handmade Minas frescal cheeses tested for total dry extract content met the product classification criteria for very high moisture, ranging from 55.03 to 68.96 g/100 g.…”

Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

“…Although the law did not establish values for pH to Minas frescal cheese (Brasil. Ministério da Agricultura, Pecuária e Abastecimento, 1997), the pH affects a lot of properties of dairy products; therefore, it is used to control many technologies (Ricardo et al , 2011).…”