02085naa a2200361 a 450000100080000000500110000800800410001910000190006024501090007926000090018852010410019765000130123865000300125165000110128165000200129265000270131265300300133965300170136965300110138665300110139765300280140865300260143665300180146265300250148065300270150565300250153265300130155770000220157070000260159270000190161870000290163777300570166620198272015-07-15       2014    bl uuuu     u00u1 u    #d1 aMAGENIS, R. B.  aRheological, physicochemical and authenticity assessment of Minas Frescal cheese.h[electronic resource]  c2014  aAbstract: This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/?-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products.  arheology  aProduto derivado do leite  aQueijo  aQueijo de Minas  aTecnologia de alimento  aAutenticidade de alimento  aAuthenticity  aCheese  aColour  aElectrophoretic profile  aEletroforese SDS-PAGE  aMilk products  aMinas Frescal cheese  aPerfil eletroforético  aQueijo Minas Frescal  aReologia1 aPRUDÊNCIO, E. S.1 aFRITZEN-FREIRE, C. B.1 aSTEPHAN, M. P.1 aVASCONCELOS, A. S. do E.  tFood Control, Guildfordgv. 45, p. 22-28, Nov. 2014.