Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?

Sobral, D.; Costa, R.G.B.; Moreira, G.M.M.; Teodoro, V.A.M.; Paula, J.C.J.; Costa Júnior, L.C.G.; Gomes, M.S.; Nascimento, T.A.G.; Pinto, M.S.; Miguel, E.M.

doi:10.1590/1678-4162-13128

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Original Article - Technology and Inspection of Products of Animal • Arq. Bras. Med. Vet. Zootec. 76 (03) • May-Jun 2024 • https://doi.org/10.1590/1678-4162-13128 copy

Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?

[A prensa coletiva manual altera as características do Queijo Minas Artesanal da região do Campo das Vertentes?]

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

The production of Minas Artesanal Cheese (MAC) is a centuries-old activity that involves a great deal of physical effort on the part of the producer, especially during the pressing stage, which is carried out by hand. Inspection agencies do not allow manual stainless-steel presses in MAC production. Studies are still needed to prove whether this technique changes the cheese characteristics. Therefore, this study tested two types of MAC production in the Campo das Vertentes region: traditional hand pressing and a new technology, a stainless-steel press. After the cheeses were made, analyses of their physicochemical composition and microbiological analysis were made, as well as their texture profile and instrumental color, over four ripening periods (7, 14, 22, and 30 days) to see if the pressing interfered with the characteristics of the MAC from the Campo das Vertentes-MG region. Pressing in a stainless-steel press did not change the main characteristics of the MAC studied, with changes only observed in some texture profile attributes. Therefore, a stainless-steel press is recommended in manufacturing and pressing MAC due to the health benefits for producers.

Keywords:
equipment; technology; innovation; quality

Parameter	Ripening (days)	Treatment
		Hand-pressed	Press-pressed
Moisture (% w/w)	7	42.90 ± 0.14 ^aA	44.80 ± 1.36 ^aA
	14	39.10 ± 1.34 ^aB	39.28 ± 1.70 ^aB
	22	33.80 ± 1.67 ^aC	36.34 ± 1.47 ^aC
	30	30.31 ± 2.70 ^aD	32.99 ± 3.10 ^aD
Protein (%w/w)	7	24.53 ± 1.03 ^aB	23.37 ± 0.84 ^aB
	14	26.24 ± 2.51 ^aB	26.02 ± 1.06 ^aB
	22	26.77 ± 4.38 ^aBA	27.76 ± 2.53 ^aBA
	30	31.51 ± 2.38 ^aA	29.73 ± 2.95 ^aA
Fat (%w/w)	7	31.60 ± 0.29 ^aB	30.02 ± 1.56 ^aB
	14	34.20 ± 3.39 ^aA	35.60 ± 2.97 ^aA
	22	36.17 ± 0.85 ^aA	36.25 ±1.77 ^aA
	30	37.50 ± 1.41 ^aA	36.53 ± 2.17 ^aA
FDM¹	7	54.34 ± 0.66 ^aA	54.38 ± 1.92 ^aA
	14	56.15 ± 6.33 ^aA	58.63 ± 6.57 ^aA
	22	54.64 ± 1.10 ^aA	56.94 ± 2.85 ^aA
	30	53.81 ± 3.92 ^aA	54.52 ± 1.50 ^aA
A_w (water activity)	7	0.96 ± 0.01 ^aA	0.96 ± 0.01 ^aA
	14	0.95 ± 0.01 ^aA	0.96 ± 0.01 ^aA
	22	0.95 ± 0.01 ^aAB	0.95 ± 0.02 ^aAB
	30	0.93 ± 0.02 ^aB	0.93 ± 0.00 ^aB
Salt (%w/w)	7	1.08 ± 0.58 ^aA	1.12 ± 0.41 ^aA
	14	1.44 ± 0.89 ^aA	1.90 ± 0.86 ^aA
	22	1.48 ± 0.38 ^aA	1.32 ± 0.13 ^aA
	30	1.33 ± 0.24 ^aA	1.46 ± 0.39 ^aA
Salt in moisture (%)	7	2.49 ± 1.28 ^aB	2.43 ± 0.81 ^aB
	14	3.56 ± 2.29 ^aAB	4.61 ± 2.19 ^aAB
	22	4.19 ± 1.18 ^aA	3.51 ± 0.34 ^aA
	30	4.29 ± 1.02 ^aA	4.24 ± 1.34 ^aA
pH	7	5.16 ± 0.07 ^aB	5.08 ± 0.03 ^aB
	14	5.18 ± 0.07 ^aB	5.12 ± 0.05 ^aB
	22	5.30 ± 0.11 ^aA	5.29 ± 0.15 ^aA
	30	5.37 ± 0.11 ^aA	5.26 ± 0.08 ^aA
Extent of proteolysis index (%)	7	10.95 ± 1.88 ^aB	11.61 ± 2.20 ^aB
	14	14.82 ± 1.01 ^aAB	14.96 ± 1.98 ^aAB
	22	16.67 ± 1.89 ^aA	17.82 ± 2.33 ^aA
	30	15.70 ± 4.76 ^aA	18.38 ± 5.94 ^aA
Depth of proteolysis index (%)	7	6.09 ± 0.88 ^aB	6.56 ± 0.91 ^aB
	14	9.32 ± 0.74 ^aAB	9.41 ± 1.09 ^aAB
	22	10.70 ± 1.81 ^aA	11.10 ± 2.74 ^aA
	30	9.81 ± 3.55 ^aA	13.10 ± 4.79 ^aA

Parameter	Ripening (days)	Treatment
		Hand-pressed	Press-pressed
LAB¹ (log CFU/g)	7	8.38 ± 0.58 ^aA	8.42 ± 1.12 ^aA
	14	8.63 ± 0.21 ^aA	8.44 ± 0.14 ^aA
	22	8.29 ± 0.26 ^aA	8.21 ± 0.15 ^aA
	30	8.37 ± 0.13 ^aA	8.64 ± 0.50 ^aA
Staphylococcus aureus (log CFU/g)	7	3.69 ± 0.65 ^aA	3.43 ± 0.50 ^aA
	14	3.50 ± 0.47 ^aA	2.90 ± 0.59 ^aA
	22	1.59 ± 1.17 ^aB	1.43 ± 1.02 ^aB
	30	1.57 ± 1.14 ^aB	1.33 ± 0.94 ^aB
Coliforms at 35°C (log CFU/g)	7	3.87 ± 1.17 ^aA	3.44 ± 0.89 ^aA
	14	4.55 ± 0.35 ^aA	4.23 ± 0.27 ^aA
	22	4.05 ± 0.42 ^aA	4.42 ± 1.45 ^aA
	30	2.76 ± 1.95 ^aA	4.49 ± 0.58 ^aA
Coliforms at 45°C (log CFU/g)	7	3.58 ± 0.85 ^aA	2.90 ± 0.14 ^aA
	14	3.73 ± 0.61 ^aA	3.73 ± 0.53 ^aA
	22	4.03 ± 0.52 ^aA	3.52 ± 0.25 ^aA
	30	2.67 ± 1.88 ^aA	3.79 ± 0.41 ^aA
Moulds and yeast (log CFU/g)	7	6.38 ± 0.53 ^aA	6.18 ± 0.27 ^aA
	14	5.48 ± 1.40 ^aA	5.71 ± 1.38 ^aA
	22	5.90 ± 1.10 ^aA	5.91 ± 1.23 ^aA
	30	5.68 ± 0.86 ^aA	5.59 ± 1.11 ^aA
Listeria spp.	7	Absence	Absence
	14	Absence	Absence
	22	Absence	Absence
	30	Absence	Absence
Salmonella spp.	7	Absence	Absence
	14	Absence	Absence
	22	Absence	Absence
	30	Absence	Absence

Parameter	Ripening (days)	Treatment
		Hand-pressed	Press-pressed
L*	7	82.59 ± 2.55 ^aA	83.86 ± 1.27 ^aA
	14	80.86 ± 1.01 ^aA	84.29 ± 1.12 ^aA
	22	80.19 ± 3.49 ^aA	83.44 ± 1.53 ^aA
	30	76.05 ± 1.30 ^aB	77.97 ± 2.98 ^aB
a*	7	3.24 ± 0.44 ^aB	2.98 ± 0.10 ^aB
	14	3.79 ± 0.14 ^aAB	2.73 ± 0.66 ^aAB
	22	3.88 ± 0.70 ^aAB	3.08 ± 0.41 ^aAB
	30	4.58 ± 0.59 ^aA	4.26 ± 1.09 ^aA
b*	7	29.58 ± 3.12 ^aA	28.20 ± 1.32 ^aA
	14	31.92 ± 0.31 ^aA	26.94 ± 2.16 ^aA
	22	32.21 ± 2.08 ^aA	28.32 ± 1.14 ^aA
	30	33.25 ± 0.86 ^aA	31.98 ± 2.58 ^aA

Universidade Federal de Minas Gerais, Escola de Veterinária Caixa Postal 567, 30123-970 Belo Horizonte MG - Brazil, Tel.: (55 31) 3409-2041, Tel.: (55 31) 3409-2042 - Belo Horizonte - MG - Brazil
E-mail: abmvz.artigo@gmail.com

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[1] Corresponding author: denisesobral@epamig.br