Butter cheese produced in Parintins - AM: processing and physicochemical characteristics
DOI:
https://doi.org/10.14295/2238-6416.v78i2.926Keywords:
Amazon region, manteiga da terra, regional cheese.Abstract
Butter cheese is one of the most consumed and produced dairy products in Parintins city, State of Amazonas. This food product, in addition to contributing to rent of local milk producers, may in the future be recognized as a local intangible food heritage and contribute to the sustainable development of communities that hold this traditional knowledge. For this to happen, it is necessary that the way of making this food is known and documented. Therefore, this work was developed to carry out a diagnosis of the way of making, the processing conditions, and the physical-chemical composition of butter cheeses produced by producers in the municipality of Parintins. The difference observed in the physical-chemical composition of the cheeses is due to the diversity of knowledge and flavors of each producer who, based on historical and cultural characteristics, builds his traditional know-how. It is a food heritage that needs to be preserved, but important elements to produce safe food must be modified, such as the conditions of the milking place, processing, utensils, water quality, and packaging.
Downloads
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
