RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
DOI:
https://doi.org/10.14295/2238-6416.v69i2.326Keywords:
proteolysis, endogenous starter, artisanal cheese, “drop”, raw milkAbstract
There is an expressive artisanal cheeses production in Brazil, manufacturedfrom 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.
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