RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS

There is an expressive artisanal cheeses production in Brazil, manufactured from raw milk, and within this context, the state of Minas Gerais has a highlight in this activity with its five micro regions officially recognized. Within these, “Campo das Vertentes” was the last to have recognition. Evaluating the effect of dry and wet periods during the ripening of artisanal Minas cheese of the micro region above mentioned was the main objective of this study, which also related aspects of physicochemical composition of 10 to 30 days of ripening. Four registered dairies were selected and who attended legal requirements and good manufacturing practice to compose the experiment. The analysis of moisture content, moisture to the non fat substance (MNFS) and pH showed that these values varied greatly among cheeses and were highest in the dry season. Indexes of proteolysis behaved with variation between samples and advanced in the period of ripening, however, they were higher in the wet season. Even aware that the moisture content of the cheeses exerts strong influence on proteolysis, as well as other factors such as dosage of coagulant and “drop”, the room temperature observed in two periods of ripening was also very important for the advancement of proteolysis.