Abstract
This study aimed to evaluate the influence of sanitary inspection on the physicochemical characteristics, colour and texture of coalho cheese commercialised in the semiarid region of Brazil. One hundred and thirty-eight coalho cheese samples from commercial establishments in 46 Brazilian cities were evaluated, and physicochemical analyses (acidity, moisture, fat content, pH and ashes), as well as colour and texture tests were performed. The averages for the parameters in cheeses without the official sanitary inspection seal were 4,31, 0.34%, 50.34%, 55.9 and 4.83, for ash, relative acidity, moisture, fat content and pH and in samples with the official sanitary inspection seals we found values of 4,41, 0.32%, 51.51%, 55.37 and 4.92, for the same parameters, respectively. There was no difference in the colour and texture parameters, which for the samples with the official seal were 71.15, 1.43, 13.52 and 1.65; and for the ones without the official seal were 69.58, 1.50, 13.15 and 1.71 for L*, a*, b* and texture, respectively. The fact that the coalho cheese was commercialised with an official inspection seal did not influence the physicochemical, texture or colour analyses.
Highlights
Cheese is a source of protein, vitamins and minerals, especially calcium and phosphorus which are essentialAbrantes et al Acta Veterinaria Brasilica June 14 (2020) 36-40Cheese was traditionally produced on small scale and manually, while currently most of the cheese production worldwide happens on a commercial scale in large dairies (SABIKHI; BHONGLE; SATHISH KUMAR, 2015)
The aim of this study was to evaluate the influence of sanitary inspection on the physicochemical characteristics, colour and texture of the coalho cheese marketed in the semiarid region of Brazil
138 coalho cheese samples were randomly collected from commercial establishments located in 46 cities and towns of the semiarid region of Brazil
Summary
Cheese is a source of protein, vitamins and minerals, especially calcium and phosphorus which are essentialAbrantes et al Acta Veterinaria Brasilica June 14 (2020) 36-40Cheese was traditionally produced on small scale and manually, while currently most of the cheese production worldwide happens on a commercial scale in large dairies (SABIKHI; BHONGLE; SATHISH KUMAR, 2015). Physicochemical parameters (MAGENIS et al, 2014), texture (LTEIF et al, 2014) and colour (YASIN; SHALABY, 2013) are used to assess the quality of the cheese. The aim of this study was to evaluate the influence of sanitary inspection on the physicochemical characteristics, colour and texture of the coalho cheese marketed in the semiarid region of Brazil.
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