Revisão: características físico-químicas de iogurtes industriais e artesanais

Abstract

The present study aimed to compare physical-chemical characteristics (acidity, fat and protein) of industrial and artisanal yogurts, through a review of bibliographical references, through theses, dissertations and articles that are available on the internet in virtual libraries, and check with what is required by Normative Instruction 46/2007 (BRASIL, 2007). Eight articles were chosen to be evaluated and compared, identified between industrial and artisanal. Of the four studies of industrial yogurts, two of them had Greek yogurts as samples, one natural and the other with fruit (fruit salad, plum and strawberry). Among the four artisanal yogurts, one had added fruit (mangosteen), one with fruit (xique-xique), one was prepared with sheep's milk and the other was prepared with coconut sugar. It was possible to conclude that between the analyzed industrial and artisanal yogurts, differences were detected in the physicochemical characteristics studied, even with the strict requirements established in Brazilian legislation (IN 46/2007).