Characterization Requeijao Marajoara and Minas Frescal produced with buffalo milk in Para State, Brazil/ Caracterizacao de Requeijao Marajoara e Minas Frescal produzidos com leite de bufalas no estado do para, brasil

Thirty samples of Requeijao Marajoara cheese and thirty samples of Minas Frescal cheese, made both with buffalo milk, were analyzed to determine main components levels and physicochemical characteristics. The cheeses were obtained from industrial establishments located in the municipalities of Salva...

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Bibliographic Details
Published in:Ciência rural 2013-09, Vol.43 (9), p.1687
Main Authors: Bittencourt, Ruth Helena Falesi Palha de Moraes, Cortez, Marco Antonio Sloboda, Marisco, Eliane Teixeira, Rosa, Rosa Maria Souza Santa, Taxi, Cristina Maria Araujo Dib, Faturi, Cristian, Ermita, Pedro Ancelmo Nunes
Format: Article
Language:Spanish
Subjects:
Analysis
Milk
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Summary:Thirty samples of Requeijao Marajoara cheese and thirty samples of Minas Frescal cheese, made both with buffalo milk, were analyzed to determine main components levels and physicochemical characteristics. The cheeses were obtained from industrial establishments located in the municipalities of Salvaterra, Marajo Island, and Moju, northeastern of Para State. The data were statistically analyzed by Descritive Analyses, using the SAS[R] system. For the Requeijao Marajoara, the average results obtained were: pH 5.15 ([+ or -] 0.13); acidity 0.62% ([+ or -] 0,08); moisture 43% ([+ or -] 1.64); fat 31.57% ([+ or -] 3.13); fat on dry extract (FDE) 55.84% ([+ or -] 4.38); protein 34.59 % ([+ or -] 1.68); and ash 2.45% ([+ or -] 0.47). For the Minas Frescal pH 6.26 ([+ or -] 0.69); acidity 0.15% ([+ or -] 0.14); moisture 60.99% ([+ or -]2.58); fat 25.09% ([+ or -] 1.68); fat on dry extract (FDE) 62.95% ([+ or -]4.38); protein 11.06% ([+ or -] 1.65);and ash 2.09% ([+ or -] 0.32). The variation between macronutrients and physicochemical characteristics revealed standardization lack in the technology used in the processing, what can be related to the inexistence of specific legislations for the elaboration of these flowed from buffalo milk. It ' crucial the establishment of criteria for processing and legal requirements, aiming to obtain standardized products, with consequent aggregation of values. Key words: buffalo milk, Minas Frescal, physicochemical analysis, Requeijao Marajoara. Trinta amostras de queijo tipo Requeijao Marajoara e trinta de Minas Frescal, elaborados com leite bubalino foram analisadas, visando a caracterizar os teores dos principais componentes e caracteristicas fisico-quimicas. Os queijos foram obtidos de estabelecimentos industriais localizados nos municipios de Salvaterra, Ilha de Marajo e Moju, nordeste do Estado do Para. Os dados obtidos foram analisados por meio de Analise Descritiva, utilizando o pacote estatistico SAS[R]. Para o Requeijao Marajoara, os resultados medios foram: pH de 5,15 ([+ or -] 0,13); acidez 0,62% ([+ or -] 0,08); umidade 43% ([+ or -] 1,64); gordura 31,57% ([+ or -] 3,13); gordura no extrato seco (GES) 55,84% ([+ or -] 4,38); proteina 34,59% ([+ or -] 1,68); e cinzas 2,45% ([+ or -] 0,47). Para o Minas Frescal, o pH foi de 6,26 ([+ or -] 0,69), acidez 0,15% ([+ or -] 0,14), umidade 60,99% ([+ or -] 2,58), gordura 25,09% ([+ or -] 1,68), GES 62,95% ([+ or -] 4,38), proteina 11,06% ([+ or -] 1,65) e as cinzas 2,09% ([+
ISSN:0103-8478
1678-4596