Minas Frescal Cheese

Cheese production is a method of preserving milk, therefore it deserves our mention, after all, it is a delicious art that arises, like charcuterie, from the need to preserve food during the evolution and expansion of civilization.

Let's talk a little about Queijo Minas Frescal, which is classified as a white cheese and is one of the most consumed in Brazil. It is a "modern" cheese because it contains a lot of moisture and for this reason has a short shelf life. It can be considered modern because it broke the original rules for cheeses, which valued durability through heavy and extensive salting and long moisture loss. It carries with it the history of cheese but has adapted to the more modern world, which allows the production and sale of a more perishable product. This break from its origins brings great advantages, because it is a cheese that, precisely because it does not undergo curing, can contain reduced salt and cholesterol concentrations, as well as more proteins, vitamins, minerals and calcium.

On the list of cheeses, white cheeses are the champions in nutrients, which is why they are the only ones recommended by nutrition and health experts. They are very nutritious and, among the other cheeses, they have the least cholesterol (a heart disease villain), they contain proteins (helps build muscle), vitamins A (antioxidant), D (helps immunity) and B (healthy for eyes, skin and hair), and minerals such as phosphorus and calcium. Therefore, they are repeatedly suggested by nutritionists.

It is possible to find Minas Frescal Cheese enriched with probiotics, live microorganisms that balance bacteria and protect flora. Since most vitamins and minerals are absorbed by the intestine, consuming these cheeses helps the organ function properly.

Features

It is generally whitish in color, has a soft consistency, a closed texture and a flavor that ranges from slightly acidic to mild. Its weight varies from 0.5 to 3.0 kg, and it is generally sold in packages ranging from 0.4 kg to 0.5 kg.

This cheese requires a lot of hygiene during production, as it is highly perishable. Pasteurization usually improves the final flavor of the cheese, as it prevents an acidic, bitter taste. It also prevents bubbles and swelling, as it eliminates the proliferation of bacteria.

Ultrafiltered Cheese

Recently, the production of Minas Frescal cheese began using an ultrafiltration process, which prevents the Minas Frescal cheese from draining, considerably modifying its characteristics and distancing it from the original model. I don't think it should even be called Minas Frescal. This process is profitable, as the product retains much more whey and results in a cheese with a much higher moisture content, even having a gelatinous texture.

Dairy Culture

A dairy culture may or may not be added to add flavor to the cheese, but it is not usually used in industrialized products as it can reduce shelf life and create bubbles in the product. In homemade productions, natural yogurt can be used after pasteurization.

Pasteurization

Method 1) Quick, using specific equipment, at a temperature of 75ºC for approximately 15 seconds.
Method 2) Slowly, keeping the milk heated to 65ºC for 5 minutes.

During pasteurization, it is recommended to add calcium chloride, as calcium is lost during heating.

General characteristics

– Raw dough;
– Soft consistency;
– High humidity;
– Classification as semi-fat;
– Must be consumed fresh;
– Wide variety of flavors.

The milk used in production must be of good microbiological and physical-chemical quality. It may or may not be standardized as to its fat content (approximately 3% of fat).