Requeijão do sertão fabricado na microrregião de Guanambi, Bahia: características físico-químicas, microbiológicas e de produção

• Ano de defesa: 2011
• Autor(a) principal: Aquino, Aureluci Alves de
• Orientador(a): Carvalho, Antônio Fernandes de
• Banca de defesa: Pinto, Maximiliano Soares , Martins, José Manoel
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Bactérias láticas; Requeijão do sertão; Segurança alimentar
• Palavras-chave em Inglês: Lactic bacteria; Requeijão do Sertão; Food security
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/445

The Requeijão do Sertão is a typical handmade cheese in Northeastern of Brazil, with flavor and texture a lot appreciable by local consumers. Due to the wide variation in quality and lack of scientific data, this study was based on a survey of information regarding the identity, characteristics, sanitary conditions and processing techniques. It also aimed to apply new technology in the manufacturing process, seeking to preserve the traditional characteristics of the product. The Requeijão do Sertão was characterized physico-chemically and microbiologically and the results showed the following critical ranges: pH between 5.17 and 5.93; acidity between 0.27 and 0.55 (% w / w); Fat between 20.12 28.78 (% w / w); dry matter total between 52.05 and 61.27 (% w / w; Protein between 24.70 and 30.66 (% w / w); Chlorides between 0.81 and 1.41 (% w / w); Ash between 1.97 and 3.05 (% w / w) and water activity between 0.96 and 0.98. The product could also be classified as medium humidity (between 38.74 and 47.94) and half fat (fat in dry matter between 35.00 and 50.88). On the diagnosis of the production chain, accomplished through a questionnaire applied to producers and traders, the producing properties studied were characterized as low-tech. On the study of biodiversity in the productive chain, which involved non-processing milk, Requeijão do Sertão and equipment surface, a total of 935 isolates was obtained with 782 strains of lactic acid bacteria confirmed. It was assessed as the Good Manufacturing Practices, through a check-list, five small family producers of Requeijão do Sertão , which were classified as "regular" second law. New technology was applied to the manufacture of Requeijão do Sertão from pasteurized milk / inoculated with lactic acid bacteria. The results obtained by means of sensorial analysis, presented an index of acceptance and purchase intent satisfactory, but lower than the result obtained by the Requeijão do Sertão made from non-processing milk.