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

Published online by Cambridge University Press:  02 December 2020

Naaman Francisco Nogueira Silva ,
Ketilin Siqueira de Aguiar ,
Natan de Jesus Pimentel Filho ,
Iuri Emmanuel de Paula Ferreira ,
Caetano Afonso Lanzoni Troiani ,
Alline Artigiani Lima Tribst  and
Antônio Fernandes de Carvalho
Naaman Francisco Nogueira Silva*
Affiliation:
Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil
Ketilin Siqueira de Aguiar
Affiliation:
Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil
Natan de Jesus Pimentel Filho
Affiliation:
Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil
Iuri Emmanuel de Paula Ferreira
Affiliation:
Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil
Caetano Afonso Lanzoni Troiani
Affiliation:
Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil
Alline Artigiani Lima Tribst
Affiliation:
Center for Food Studies (NEPA), University of Campinas (Unicamp), Campinas, SP, 13083-862, Brazil
Antônio Fernandes de Carvalho
Affiliation:
Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, MG, 36570-900, Brazil
*
Author for correspondence: Naaman Francisco Nogueira Silva, Email: [email protected]
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Abstract

Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of São 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.

Keywords

Cheesemozzarella cheesephysicochemical propertiesraw milk
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 480 - 483
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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