Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil

被引：3
|
作者：
Nogueira Silva, Naaman Francisco [1 ]
de Aguiar, Ketilin Siqueira [1 ]
Pimentel Filho, Natan de Jesus [1 ]
de Paula Ferreira, Iuri Emmanuel [1 ]
Lanzoni Troiani, Caetano Afonso [1 ]
Lima Tribst, Alline Artigiani [2 ]
de Carvalho, Antonio Fernandes [3 ]
机构：
[1] Fed Univ Sao Carlos UFSCar, Ctr Nat Sci, BR-18290000 Buri, SP, Brazil
[2] Univ Campinas Unicamp, Ctr Food Studies NEPA, BR-13083862 Campinas, SP, Brazil
[3] Fed Univ Vicosa UFV, Dept Food Technol, BR-36570900 Vicosa, MG, Brazil
来源：
JOURNAL OF DAIRY RESEARCH | 2020年 / 87卷 / 04期
关键词：
Cheese; mozzarella cheese; physicochemical properties; raw milk;
D O I：
10.1017/S0022029920001016
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of Sao Paulo, Brazil. The objectives of this Research Communication were to evaluate the quality of raw milk used to make Porungo cheese, to characterize its production process, and to determine its chemical composition. The results showed that the raw milk met both Brazilian and international quality requirements. Chemically, Porungo can be classified as a medium to full fat semi-hard fresh cheese. Our study has allowed the first standards and regulations for Porungo to be established in Brazil. By virtue of this, the local producers are able to formalize their activity while consumers can have access to a safe and certified product.
引用
收藏
页码：480 / 483
页数：4
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