Efeito dos tempos de maturação sobre a composição lipídica e de compostos voláteis em queijo minas artesanal das regiões de Araxá e Canastra

Abstract

The study on the effects of ripening periods on the lipid profile, volatile compounds, and physicochemical parameters of artisanal Minas cheese (AMC) from the regions has significantly contributed to the appreciation of these traditional products. It has reinforced the cultural identity of these regions and elevated the recognition of these cheeses as an essential part of Brazil's gastronomic heritage. The extensionist nature of this work is evident, with active involvement from local producers, cooperatives, and research institutions. The research was conducted in close collaboration with rural communities, strengthening the relationship between the Federal University of Lavras (UFLA) and the broader society, particularly the AMC producers. The study had a direct impact on the Araxá and Canastra regions, both of which are renowned for their tradition in artisanal cheese production. The research benefited the producers, consumers and the regional market by enhancing the identity, quality, and understanding of how ripening time affects these aspects. The impacts of this work can be categorized into two thematic areas of the National Policy on Extension: Culture, and Technology and Production. In the realm of Culture, the research highlighted the importance of artisanal cheeses as part of the intangible heritage of the studied regions. In Technology and Production, recent findings on the influence of ripening on the quality of AMC cheeses were introduced. Furthermore, the research aligns with several of the United Nations Sustainable Development Goals (SDGs). SDG 8 (Decent Work and Economic Growth) was addressed by enhancing the value of these cheeses and improving production practices. SDG 12 (Responsible Consumption and Production) was reinforced through the promotion of ripening techniques that ensure sustainability and safety in cheese production. Thus, the study on the artisanal Minas cheeses from Araxá and Canastra has contributed to both technical-scientific knowledge and the cultural valorization of these regions.