The objective of this study was characterize the sensorial and physico-chemical properties of the artisanal Minas cheese produced in the region of Serro, Minas Gerais. Twenty samples were analysed. For the sensory analysis, it has been used the nine points hedonic verbal scale acceptance test. The result was an average score of 6.03±2.04, wich was attributed by thirty judges, and so that it has been defined as "I like the product slightly". The physico-chemical parameters average values found were: fat content-29.22g/100g; pH-4.98; moisture content-50.84g/100g; ashes-3.79g/100g; chlorides-4.39g/100g; lactose-0.55g/100g; titrable acidity-0.28 (g/100g of lactic acid); non-proteic nitrogen-0.27g/100g; total nitrogen-2.94g/100g; true protein-17.06g/100g; depth of proteolysis-9.18; diameter-13.60cm; height-5.58cm; weight-927.30g. There was no significant difference (p>0,05) between the great and small producers, considering those physico-chemical and sensory evaluation. These cheeses are not adjusted to the following denomination "medium moisture content" (between 36.0 and 45.9g/100g) defined for the Serro's Minas cheese by the Brazilian Department of Agriculture and Supplying in the Resolution number 7 (28 November 2000). Thus, Minas cheese of Serro is characterized as a high moisture content cheese (between 46.0 and 54.9g/100g).
Minas cheese; Serro; artisanal
