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|Type:||Artigo de periódico|
|Title:||Surveillance In Low-fat Cheese Processing|
da Cruz A.G.
|Abstract:||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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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