Comparação das características do Queijo Minas Artesanal produzido na região do Campo das Vertentes submetidos à prensagem manual e prensa inox

Abstract

The culture of Minas Artisanal Cheese (MAC) is characterized by keeping the traditionality of the process as well as the regional characteristics in which its production takes place. During the process, pressing is performed manually, requiring physical effort on the part of the handler. It may generate repetitive stress injuries (RSI). The use of the mechanical press is not allowed by the law. The present study has the objective to carry out a comparison between two types of pressing (manual and with a mechanical stainless steel press) in Minas Artisanal Cheeses produced in the microrregion of Campo das Vertentes - MG. Samples analyzes were carried out at 4 ripening times (7, 14, 22 and 30 days), wich were: physical-chemical, microbiological, color and texture profile (TPA) analyses, to verify the influence of the pressing technique on the characteristics of the MAC. There was no significant difference (P>0.05) detected in most parameters between pressing types. Only in some texture aspects it was observed difference. Even without significative difference between the two types of treatment (hand press or steel press) the hardness increased in both, due to the moisture loss in the cheeses. The chewability had significative difference between the types of treatement. In the steel press, the force aplied to chewab needs to be lower as in the hand pressing. The parameters of cohesivity and elasticity, hand pressing cheese were more cohesiv and elastics compared to the steel press. Both parameters decreased overtime because of the proteolysis. Therefore, under the conditions tested, it is feasible to use this type of pressing in the production of QMA without altering the intrinsic characteristics of the cheeses. Therefore, the use of this type of pressing in the QMA production process is recommended, to bring benefits to the health of the producer, as well as to optimize the QMA production itself.