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Um projeto de pesquisa desenvolvido pelo Instituto de Laticínios Cândido Tostes da Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG ILCT) tem avaliado as características e o processamento de queijos Azuis. No Brasil, todos os queijos produzidos com o fungo comestível Penicillium roqueforti são denominados queijos Azuis, como informa a pesquisadora Gisela de Magalhães Machado Moreira, coordenadora do trabalho: “Vários tipos de queijos estão dentro dessa categoria – Gorgonzola, Roquefort, Stilton e Danablu são os mais famosos. Gorgonzola é uma denominação de origem, válida para os queijos fabricados especificamente em regiões da Itália”, detalha a professora da EPAMIG ILCT. A pesquisa tem como objetivo encontrar as melhores condições e processos capazes de inibir a formação de aminas biogênicas sem comprometer as características originais dos queijos azuis, como aroma, sabor e textura. Para isso, estão sendo analisados fatores, como embalagens, quantidade de sal e temperatura de maturação. As aminas biogênicas são moléculas que, quando consumidas em excesso, podem causar problemas como hipertensão arterial e enxaquecas.
Embora haja poucas informações sobre mercado é perceptível que os queijos azuis têm conquistado cada vez mais espaço na gastronomia nacional. “Sabemos que a demanda por queijos finos é crescente no País. A produção de queijos azuis ocorre tradicionalmente em indústrias de pequeno e médio porte, mas também tem espaço entre grandes indústrias, que diversificam o seu portfólio, e entre os queijos artesanais autorais”, afirma Gisela Machado.
Para a produção desses queijos há um processo meticuloso desde a seleção e coagulação do leite. “Durante a fabricação, estes queijos são furados para permitir a entrada de ar e o crescimento do fungo Penicillium roqueforti, que confere as características próprias dessa variedade ao longo da maturação”, destaca a pesquisadora. O projeto “Efeito do tipo de embalagem, teor de sal e temperatura de maturação na formação de aminas biogênicas, características físico-químicas e de textura de queijo Gorgonzola”, é financiado pela Fundação de Amparo à Pesquisa do Estado de Minas Gerais (Fapemig) e será concluído no final deste ano.
Além da coordenadora Gisela Machado, fazem parte da equipe os pesquisadores da EPAMIG ILCT Denise Sobral, Junio César Jacinto de Paula, Elisângela Michele Miguel, Renata Golin Bueno Costa, Carolina Carvalho Ramos Viana, as bolsistas Sarah Pereira Lima, Taline Amorim Santos e Daiana Aparecida Cardoso, a professora da Universidade Federal de Juiz de Fora (UFJF) Vanessa Aglaê Martins Teodoro, os professores da Universidade Federal de Minas Gerais (UFMG) Maria Beatriz Abreu Glória, José Eduardo Gonçalves e Flávia Beatriz Custódio.
Fonte: Assessoria de Comunicação EPAMIG/ILCT
