Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, SP, 18290-000, Brazil.
Center for Food Studies (NEPA), University of Campinas (Unicamp), Campinas, SP, 13083-862, Brazil.
J Dairy Res. 2020 Nov;87(4):480-483. doi: 10.1017/S0022029920001016. Epub 2020 Dec 2.
Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of São Paulo, Brazil. The objectives of this Research Communication were to evaluate the quality of raw milk used to make Porungo cheese, to characterize its production process, and to determine its chemical composition. The results showed that the raw milk met both Brazilian and international quality requirements. Chemically, Porungo can be classified as a medium to full fat semi-hard fresh cheese. Our study has allowed the first standards and regulations for Porungo to be established in Brazil. By virtue of this, the local producers are able to formalize their activity while consumers can have access to a safe and certified product.
波隆戈奶酪是一种传统的意大利乳清干酪，采用巴西圣保罗州西南部地区的生牛乳制成。本研究通讯的目的是评估用于制作波隆戈奶酪的原料奶的质量，描述其生产工艺，并确定其化学成分。结果表明，原料奶符合巴西和国际质量要求。从化学角度来看，波隆戈奶酪可以归类为中脂到全脂半硬质新鲜奶酪。本研究首次在巴西为波隆戈奶酪制定了标准和法规。凭借这些标准和法规，当地生产商能够使他们的活动合法化，而消费者则可以获得安全和经过认证的产品。
