Surveillance In Low-fat Cheese Processing

Seventy samples of various types of low-fat cheeses were submitted to physical-chemical analyses to determine the total dry extract, fat and the fat contained in the dry extract. Significant differences were found for all the parameters analysed for fresh minas-type cheese, prato-type cheese and ricotta (p<0.05), except for the fat (F) and the fat contained in the total dry extract (F/TDE) of the standard minas cheese, which did not show such behaviour (p>0.05). The 100% of the labels failed to conform with respect to the fat content, the cheeses presenting values 40-60% above those declared on the label. The results obtained in the present study suggest a lack of uniformity in the composition of these products, indicating the need for more constant inspection by the Sanitary Surveillance to guarantee the identity of these products, such that the correct information is provided and the consumers can acquire products that truly attend their expectations. © 2008 Academic Journals Inc.34200204(1996) Technical rule of cheese, , www.agricultura.gov.br, Brasil, Instruction No. 146, May 7, 1996(1998) Rules concerning disclosure supplementary nutrition (Statements related to the content of nutrients), , www.anvisa.gov.br, Brasil, Instruction No. 27, January 13(1998) Technical rule for foods for special purposes, , www.anvisa.gov.br, Brasil, Instruction No. 29, January 13, 1998(2003) Official analytical physical-chemical methods for control of milk and dairy products, , www.agricultura.gov.br, Brasil, Instruction No. 22, April 14, 2003Cruz, C.D., Gomes, M.I.F.V., Evaluation of fat content of processed and hand-made minas frescal cheese and ricota marketed in city of botucatu (2001) Rev. Instit. Adolfo Lutz., 60, pp. 109-112de Souza, Rangel, F.F., Penna, M.M., Cerqueira, O.P., de Souza, M.R., Evaluation of physical-chemical and microbiology features of low-fat minas frescal cheese marketed in Belo Horizonte (2002) Rev. Inst. Lat. Cand. Tostes., 327, pp. 289-291Duarte, M., Saruwtari, J.C., Souza, R.J., Reduced fat cheese marketed são paulo: Evaluation of labels emphasizing cholesterol e total fat contents (2005) Proceeding of the 20 Brazilian Dairy Foods, pp. 54-61. , Juiz de Fora, July 11-18, EPAMIGEsper, L.M.R., Bonnets, P.A., Kuaye, A.K., Physical-chemical characteristics of the ricotta cheese samples on sale in the local markets of campinas city, sp, Brazil and the compliance of the nutritional information on the labels assessment (2007) Rev. Instit. Adolfo Lutz., 66, pp. 299-304Fadine, A., Sensory and texture characteristics of panned sugarless chewing gum, produced with different kinds of polyols (2005) Braz. J. Food Technol., 8, pp. 113-119Kilcawley, K.N., O'Connell, P.B., Hickey, D.K., Sheenan, E.M., Beresford, T.P., Influence of composition on the biochemical and sensory characteristics of commercial cheddar cheese of variable quality and fat content (2007) Int. J. Dairy Technol., 60, pp. 81-88Koca, N., Mustafa, M., Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers (2004) Int. Dairy J., 14, pp. 365-373Madadlou, A., Khosroshahi, A., Mousavi, M.E., Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet (2005) J. Dairy Sci., 88, pp. 3052-3062Mistry, V., Low fat cheese technology (2001) Int. Dairy J., 11, pp. 413-422Nelson, B.K., Barbano, D.M., Reduced-fat cheddar cheese manufactured using a novel fat removal process (2004) J. Dairy Sci., 87, pp. 841-853Oliveira, S.P., Assumpção, B.V., Low/Reduced fat foods (2000) Evol. Concept Cons. Hig. Alim., 14, pp. 36-41Rangel, F.F., Souza, R.M.B., Penna, C.F.A.M., Cerqueira, M.M.O.P., de Souza, M.R., Evaluation of physical-chemical features of cottage cheese and ricota marketed in Belo Horizonte (2002) Rev. Inst. Lat. Cand. Tostes., 57, pp. 291-293Silva, C.A.B., Fernandez, A.R., (2003) Projects in Food Industry: Products of Animal Origin, , 1st Edn, Editora da UFV., ISBN: 85-7269-161-8Silva, V., Furlaneto, F.P.B., Trade balance of dairy products: Performance and implications (2005) Inform. Econ., 35, pp. 63-6