PHYSICAL AND CHEMICAL CHARACTERIZATION OF COLONIAL CHEESE PRODUCED IN DIFFERENT SEASONS OF THE YEAR
DOI:
https://doi.org/10.5935/2238-6416.20120038Keywords:
Cheese colonial, chemical and physical characteristics, seasonality.Abstract
The cheese produced in colonial south west region Parana state is important in the economic life or the population living in rural areas. In order to verify the physical and chemical composition and learn the nutritional quality of these cheeses colonial, forty eight samples were collected and evaluated, and twenty four of the 2010 harvest and twenty four of the 2011 harvest. Analysis were performed in moisture content, ash, proteins, lipids, carbohydrates, index of acidity, alkalinity, chlorides, total solids, fat in dry matter, caloric value, pH (potential hydrogen) and AW (water activity). The averages of the results indicated differences in values between the different seasons, an between brands of cheese analyzed, demonstrating a interference possible of seasonality in the physical-chemical composition and the need for standardization of the techniques used in the production of cheese colonial.
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