PHYSICOCHEMICAL CHARACTERIZATION OF PETIT-SUISSE CHEESE SOLD IN LAVRAS-MG AND ADEQUACY OF LABELS UNDER THE LEGISLATION
Keywords:
Petit suisse, nutritional value, physical chemistry, Tukey test.Abstract
This study aimed to evaluate the physicochemical composition, and nutricional information conformity for five brands of petit-suisse cheese (A,B,C,D and E) marketed in Lavras - MG according to the current legislation. Analyses were done in triplicate in the laboratory of the Depar tment of Dai ry Food Science, Federal University of Lavras. Was evaluated: Fat, total protein, moisture, solids, acidity, ash, carbohydrates, pH, qualitative research of starch and sodium levels in all different batches of products. After, statistical analysis were performed, and the software SISVAR was used to apply the average Tukey test. Statistically significant (p <0.05) between the samples with respect to the physicalchemical was found (p <0.05). The analysis of proteins, fats, carbohydrates and sodium were compared with the nutritional information on labels. Protein content ranged from 5.39% (B) to 6.59% (C), and the marks A, B, D and E disagree with reported on the labels, and brands B (5.39%) and E (5.89%) a re in disagreement with the legislation (6%). The fat content ranged from 2% (B and C) to 4% (A, D and E), and brands B, C, D and E are not consistent with their proper labels. For the attribute carbohydrates, all brands were in disagreement with their proper labels. Sodium levels of all brands are not in accordance with their nutri tional information and ranged from 22 mg/100g (A) to 74 mg/100g (E). Quantitative research of starch proved negative for all samples.Downloads
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