The main objective of the present work is the development of chemical, physical and sensory methodologies in a food safety laboratory. The first step consisted in the selection of the methodologies to be used, in accordance with existing legislation. Subsequently, characteristic cheeses of the Beira Interior region were tested. Accordingly, it was possible to verify the adequacy of the methodology used as well as to make a brief characterisation of the cheeses and to establish the differences between the three brands under analysis. The results obtained have shown that the methods used were appropriate since they feature a high reproducibility, confirmed by the very low standard deviation values observed. Regarding the trade brands analysed, we can conclude that, when compared, they present very different chemical and physical parameters. The sensory analysis and its relationship to the parameters instrumentally obtained have shown the need to perform this type of tests with a panel of trained tasters, in order to obtain consistent associations. The multivariate analysis of the chemical and sensory parameters allows us to conclude that the three brands of cheeses are quite homogeneous among themselves, since they constitute and belong to the same class.

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia