RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
There is an expressive artisanal cheeses production in Brazil, manufactured from raw milk, and within this context, the state of Minas Gerais has a highlight in this activity with its five micro regions officially recognized. Within these, “Campo das Vertentes” was the last to have recognition. Eva...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2014-04-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | http://www.revistadoilct.com.br/rilct/article/view/326/304 |
| _version_ | 1818927449915785216 |
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| author | Luiz Carlos Gonçalves Costa Júnior Victor José Moreno Fernando Antonio Resplande Magalhães Renata Golin Bueno Costa Eliane Campos Resende Karla Beatriz Almeida Carvalho |
| author_facet | Luiz Carlos Gonçalves Costa Júnior Victor José Moreno Fernando Antonio Resplande Magalhães Renata Golin Bueno Costa Eliane Campos Resende Karla Beatriz Almeida Carvalho |
| author_sort | Luiz Carlos Gonçalves Costa Júnior |
| collection | DOAJ |
| description | There is an expressive artisanal cheeses production in Brazil, manufactured from raw milk, and within this context, the state of Minas Gerais has a highlight in this activity with its five micro regions officially recognized. Within these, “Campo
das Vertentes” was the last to have recognition. Evaluating the effect of dry and wet periods during the ripening of artisanal Minas cheese of the micro region above mentioned was the main objective of this study, which also related aspects of
physicochemical composition of 10 to 30 days of ripening. Four registered dairies were selected and who attended legal requirements and good manufacturing practice
to compose the experiment. The analysis of moisture content, moisture to the non fat substance (MNFS) and pH showed that these values varied greatly among cheeses
and were highest in the dry season. Indexes of proteolysis behaved with variation between samples and advanced in the period of ripening, however, they were higher in the wet season. Even aware that the moisture content of the cheeses exerts strong influence on proteolysis, as well as other factors such as dosage of coagulant and “drop”, the room temperature observed in two periods of ripening was also very important for the advancement of proteolysis. |
| first_indexed | 2024-12-20T03:13:12Z |
| format | Article |
| id | doaj.art-30ea1c60657340b2bf3e07e86e556530 |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-20T03:13:12Z |
| publishDate | 2014-04-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-30ea1c60657340b2bf3e07e86e5565302022-12-21T19:55:25ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162014-04-0169211112010.14295/2238-6416.v69i2.326RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODSLuiz Carlos Gonçalves Costa Júnior0Victor José MorenoFernando Antonio Resplande MagalhãesRenata Golin Bueno CostaEliane Campos ResendeKarla Beatriz Almeida CarvalhoEPAMIG/ILCTThere is an expressive artisanal cheeses production in Brazil, manufactured from raw milk, and within this context, the state of Minas Gerais has a highlight in this activity with its five micro regions officially recognized. Within these, “Campo das Vertentes” was the last to have recognition. Evaluating the effect of dry and wet periods during the ripening of artisanal Minas cheese of the micro region above mentioned was the main objective of this study, which also related aspects of physicochemical composition of 10 to 30 days of ripening. Four registered dairies were selected and who attended legal requirements and good manufacturing practice to compose the experiment. The analysis of moisture content, moisture to the non fat substance (MNFS) and pH showed that these values varied greatly among cheeses and were highest in the dry season. Indexes of proteolysis behaved with variation between samples and advanced in the period of ripening, however, they were higher in the wet season. Even aware that the moisture content of the cheeses exerts strong influence on proteolysis, as well as other factors such as dosage of coagulant and “drop”, the room temperature observed in two periods of ripening was also very important for the advancement of proteolysis.http://www.revistadoilct.com.br/rilct/article/view/326/304proteolysisendogenous starterartisanal cheese“drop”raw milk |
| spellingShingle | Luiz Carlos Gonçalves Costa Júnior Victor José Moreno Fernando Antonio Resplande Magalhães Renata Golin Bueno Costa Eliane Campos Resende Karla Beatriz Almeida Carvalho RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS Revista do Instituto de Latícinios Cândido Tostes proteolysis endogenous starter artisanal cheese “drop” raw milk |
| title | RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS |
| title_full | RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS |
| title_fullStr | RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS |
| title_full_unstemmed | RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS |
| title_short | RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS |
| title_sort | ripening of artisanal minas cheese from the campo das vertentes region and the effects of dry and wet periods |
| topic | proteolysis endogenous starter artisanal cheese “drop” raw milk |
| url | http://www.revistadoilct.com.br/rilct/article/view/326/304 |
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