Moisture content and the presence of starch in grated parmesan-type cheese

Cheese is a very important food in the Brazilian consumption habits due to nutritional, gastronomic and cultural issues. The grated Parmesan-type cheese is one of the most consumed and also most defrauded in the country, since the grating facilitates the incorporation of adulterants. This study aimed to evaluate the addition of starch in different grated Parmesan-type cheese of brands traded in the state of Parana, and its adaptation to the humidity standards required by its technical regulations identity and quality for the product. Forty-five samples were obtained from the regions of Curitiba and Paranavai. The moisture concentrations varied between 12 and 26%, being 11% of the samples above the limit established by legislation. Addition of starch was not detected in any of the samples. The results of this study indicate that grated Parmesan-type cheese are mostly in adequacy with Brazilian legislation; however, the presence of high moisture content poses a risk of growth of spoiling and/or pathogenic micro-organisms, besides it is considered to be a fraud.