殖民地奶酪的特征:欣赏来自巴西南部的传统产品

IF 0.8 4区农林科学 Q3 AGRONOMY

Ciencia Rural Pub Date : 2023-02-17 DOI:10.1590/0103-8478cr20220277

Bruna Bresolin Roldan, L. Ambrosini, C. Bremm, D. Kroeff

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引用次数: 0

摘要

摘要:巴西南部根据意大利移民食谱生产殖民时期的奶酪。这项研究的特点是殖民奶酪生产在里约热内卢格兰德州南。采用砾石取样法。共采访293名农村生产者;他们还为理化和微生物学分析提供奶酪。为了对殖民地奶酪进行表征，选择了与牛奶、工艺、社会方面、物理方面和成分相关的参数，并进行了聚类分析。结果表明，殖民地奶酪由全脂牛奶、凝乳酶和盐制成，形状圆形，平均重1.22 kg，平均成熟时间9.4天，高水分、高脂肪，使用生奶或巴氏杀菌奶。这道菜的配方很熟悉，代代相传，而且是直接卖给消费者的。

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Characterization of colonial cheese: appreciation a traditional product from southern Brazil

ABSTRACT: South Brazil produces colonial cheese based on Italian immigration recipes. This study characterized colonial cheese produced in the state of Rio Grande do Sul. The sampling method was by conglomerate. A total of 293 rural producers were interviewed; they also provided cheeses for physicochemical and microbiologicanalyses. For the characterization of colonial cheese, parameters related to milk, processes, social aspects, physical aspects and ingredients were selected and cluster analysis was performed. Results showed that the colonial cheese is made with whole milk, rennet and salt, with a round shape, weighing an average of 1.22 kg, with an average maturation of 9.4 days, high moisture, fat, using raw or pasteurized milk. The recipe is familiar, passed down through generations and the sale is made directly to the consumer.

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来源期刊

Ciencia Rural AGRONOMY-

CiteScore

1.70

自引率

0.00%

发文量

233

审稿时长

2-4 weeks

期刊介绍： The purpose of Ciência Rural is to publish the results of original research, note and reviews which contribute significantly to knowledge in Agricultural Sciences. Preference will be given to original articles that develop news concepts or experimental approaches and are not merely repositories of scientific data. The decison of acceptance for publication lies with the Editors and is based on the recommendations of Editorial Comission, Area Committee and/ or ad hoc reviewers. The editors and reviewers are external to the institution.