Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics
Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat insid...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2020-12-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
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| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/818 |
| _version_ | 1819061813395849216 |
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| author | Lara Fabian Cordeiro Silva Shaiane Maria Abreu Pastor da Silva Filipe de Oliveira Melo Patrícia Érica Fernandes Luana Cypriano de Souza |
| author_facet | Lara Fabian Cordeiro Silva Shaiane Maria Abreu Pastor da Silva Filipe de Oliveira Melo Patrícia Érica Fernandes Luana Cypriano de Souza |
| author_sort | Lara Fabian Cordeiro Silva |
| collection | DOAJ |
| description | Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat inside, slightly acidic flavor, reminiscent of bottled butter, brown color, rigid and without cracks, and cooked pasta. Much appreciated for its unique flavor and cultural and gastronomic richness, this product has empirical and artisanal manufacturing technology. In order to avoid the extinction of the manufacturing technology of this cheese of centenary origin, this work aimed to describe technically and scientifically its manufacturing steps and to characterize the physical-chemical and microbiological aspects of this cheese. The fat content in the dry matter (FDM), acidity, pH, ash, moisture, and total protein content were analyzed. Thus, Macururé cheese can be classified as semi-fat and of medium humidity, according to current legislation. The levels of acidity, total dry extract and fat varied significantly between the batches analyzed, indicating a lack of standardization in manufacturing or in the raw material used. Microbiological analyzes showed the absence of Salmonella sp. and the counting of thermotolerant coliforms and Staphylococcus aureus within the standards established by legislation. This study contributed to the characterization process of a cheese typically from Alagoas, with attributes that add value through the rescue of history, cultural and gastronomic origin, being it possible, with the regulation of "Selo Arte", to sell it outside the clandestine market. |
| first_indexed | 2024-12-21T14:48:51Z |
| format | Article |
| id | doaj.art-f3f6916bcdcc43768c58af54efde384d |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-21T14:48:51Z |
| publishDate | 2020-12-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-f3f6916bcdcc43768c58af54efde384d2022-12-21T18:59:57ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162020-12-0175211512510.14295/2238-6416.v75i2.818453Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristicsLara Fabian Cordeiro SilvaShaiane Maria Abreu Pastor da SilvaFilipe de Oliveira MeloPatrícia Érica FernandesLuana Cypriano de SouzaMacururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat inside, slightly acidic flavor, reminiscent of bottled butter, brown color, rigid and without cracks, and cooked pasta. Much appreciated for its unique flavor and cultural and gastronomic richness, this product has empirical and artisanal manufacturing technology. In order to avoid the extinction of the manufacturing technology of this cheese of centenary origin, this work aimed to describe technically and scientifically its manufacturing steps and to characterize the physical-chemical and microbiological aspects of this cheese. The fat content in the dry matter (FDM), acidity, pH, ash, moisture, and total protein content were analyzed. Thus, Macururé cheese can be classified as semi-fat and of medium humidity, according to current legislation. The levels of acidity, total dry extract and fat varied significantly between the batches analyzed, indicating a lack of standardization in manufacturing or in the raw material used. Microbiological analyzes showed the absence of Salmonella sp. and the counting of thermotolerant coliforms and Staphylococcus aureus within the standards established by legislation. This study contributed to the characterization process of a cheese typically from Alagoas, with attributes that add value through the rescue of history, cultural and gastronomic origin, being it possible, with the regulation of "Selo Arte", to sell it outside the clandestine market.https://www.revistadoilct.com.br/rilct/article/view/818queijo artesanalleite crugastronomia alagoanapatrimônio imaterial. |
| spellingShingle | Lara Fabian Cordeiro Silva Shaiane Maria Abreu Pastor da Silva Filipe de Oliveira Melo Patrícia Érica Fernandes Luana Cypriano de Souza Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics Revista do Instituto de Latícinios Cândido Tostes queijo artesanal leite cru gastronomia alagoana patrimônio imaterial. |
| title | Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
| title_full | Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
| title_fullStr | Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
| title_full_unstemmed | Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
| title_short | Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics |
| title_sort | macurure cheese manufactured in jacare dos homens al physical chemical microbiological and production characteristics |
| topic | queijo artesanal leite cru gastronomia alagoana patrimônio imaterial. |
| url | https://www.revistadoilct.com.br/rilct/article/view/818 |
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