Assessment of proteolysis in artisanal minas cheese making of the dairy producer of the "Canastra" area in the four seasons

Abstract

Although many studies have been conducted with artisanal cheese from the "Canastra" area, they are still lacking in studies to improve their quality, greater standardization between producers and along the seasonal variations in the region. Studied the ripening of Minas cheese artisanal from choice of a tradicional unity of production of this cheese typical of the the Canastra area over 60 days in each of the four seasons. Few differences in temperature and humidity relative could be found between the seasons that show a distortion between them and also reflected in few differences in the proteolysis of these cheeses. The period of ripening was able to change the characteristics of these cheeses.