Evaluación de los parámetros químicos de quesos tipo sándwich

ACOSTA, LAURA INÉS; MERCANTI, DIEGO JAVIER; CANDIOTI, MARIO CÉSAR; MEINARDI, CARLOS ALBERTO

Porto Alegre, Brasil

Congreso; 9º Congresso Pan-Americano do Leite; 2006

Associaçao Gaúcha de Laticinistas (AGL) - Federaçao Pan-americana do Leite (FEPALE) - Embrapa Gado de Leite

(Modalidad de la Presentación: PÓSTER, Trabajo completo publicado en CD-ROM)RESUMENSemi-hard cheeses known as Sandwich cheese are widely used as ingredients in sandwich and many fast foods, in which cheese must be sliced. Since the cutting ability depends on the chemical properties of the cheese, in the present work we assessed the gross composition of 40 commercial Barra cheeses: 38 from Argentinean factories and 2 from Brazilian factories. The samples were distributed as following: Tybo 42.5%, Dambo 17.5%, Prato 5%, and the final 35% was identified as Barra cheese. Results showed a large variation in the gross composition, probably owing to the different cheese-making technologies. Five per cent of the samples had moisture levels higher than 45%, and therefore they did not adjust to the specifications for Barracheese. Finally, the high fat content indicated that all cheeses were full fat cheeses and inaccurately labelled as Tybo cheese.Keywords: Sandwich cheese, moisture levels, degree of ripening