The quality of cheeses analysed in Adolfo Lutz Institute, Ribeirão Preto, Brazil
Vol. 53 No. 1-2 (1993), ORIGINAL ARTICLE
Vol. 53 No. 1-2 (1993)

The quality of cheeses analysed in Adolfo Lutz Institute, Ribeirão Preto, Brazil

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1993.53.35980
Published 1993-12-30
Zara Miguel Laicini
Seções de Bromatologia, Química e Bacteriologia Alimentar do Laboratório I de Ribeirão Preto - Instituto Adolfo Lutz, SP, Brasil
Adriana Foz Parmezzani
Seções de Bromatologia, Química e Bacteriologia Alimentar do Laboratório I de Ribeirão Preto - Instituto Adolfo Lutz, SP, Brasil
Sonia Rodrigues de Paula
Seções de Bromatologia, Química e Bacteriologia Alimentar do Laboratório I de Ribeirão Preto - Instituto Adolfo Lutz, SP, Brasil
Nina Turko Carlucci
Seções de Bromatologia, Química e Bacteriologia Alimentar do Laboratório I de Ribeirão Preto - Instituto Adolfo Lutz, SP, Brasil
pdf (Português (Brasil))

Keywords

Cheeses
Frauds
Quality and Standards

How to Cite

1.
Laicini ZM, Parmezzani AF, Paula SR de, Carlucci NT. The quality of cheeses analysed in Adolfo Lutz Institute, Ribeirão Preto, Brazil. Rev Inst Adolfo Lutz [Internet]. 1993 Dec. 30 [cited 2025 Jan. 10];53(1-2):17-20. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/35980
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Abstract

With the purpose of estimate the quality of the cheeses commercialized in Ribeirão Preto, were analysed the laboratorial results from the period of 1989-1990, in this Institute. Were studied 61 cheeses analysis of the kinds: "Minas" Fresh, Mozzarella, Swiss Type and Cream cheese. From these, 6 were related to frauds, 10 were approved and 45 condemned, among these, 13 were type "Minas" Fresh for what only one (7,70%) was approved. From 9 samples of Mozzarela cheeses, only 2 (22,22%) were approved. From 25 samples of Swiss Type, only 1 (4,0% was approved and 24 (96,0%) were condemned. By other way, from 8 samples of Cream Cheeses, 6 (75,0%) were aproved or the majotity. Then, from the 55 samples studied, with exception of the frauds, only 10 (18,18%) were approved, so we concluded not to be satisfatory the quality of cheeses in this period of time.

https://doi.org/10.53393/rial.1993.53.35980
pdf (Português (Brasil))

References

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6. SÃO PAULO, Instituto Adolfo Lutz – Normas Analíticas do Instituto Adolfo Lutz - vol. I: Métodos Físicos e Químicos para Análise de Alimentos. 3ª. ed. São Paulo, 1985 p. 231-234.

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Copyright (c) 1993 Instituto Adolfo Lutz Journal

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