02182nas a2200181   4500000000100000000000100001008004100002100002400043700002100067700001600088700002300104700001200127245012500139300001200264490000700276520170300283022001401986                                       d1 aLara Cordeiro Silva1 aShaiane da Silva1 aFilipe Melo1 aPatricia Fernandes1 aLuana y00aMacurure cheese manufactured in Jacare dos Homens, AL: physical-chemical, microbiological and production characteristics  a115-1250 v753 aMacurure cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacare dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, soft texture, closed dough, containing liquid fat inside, slightly acidic flavor, reminiscent of bottled butter, brown color, rigid and without cracks, and cooked pasta. Much appreciated for its unique flavor and cultural and gastronomic richness, this product has empirical and artisanal manufacturing technology. In order to avoid the extinction of the manufacturing technology of this cheese of centenary origin, this work aimed to describe technically and scientifically its manufacturing steps and to characterize the physical-chemical and microbiological aspects of this cheese. The fat content in the dry matter (FDM), acidity, pH, ash, moisture, and total protein content were analyzed. Thus, Macurure cheese can be classified as semi-fat and of medium humidity, according to current legislation. The levels of acidity, total dry extract and fat varied significantly between the batches analyzed, indicating a lack of standardization in manufacturing or in the raw material used. Microbiological analyzes showed the absence of Salmonella sp. and the counting of thermotolerant coliforms and Staphylococcus aureus within the standards established by legislation. This study contributed to the characterization process of a cheese typically from Alagoas, with attributes that add value through the rescue of history, cultural and gastronomic origin, being it possible, with the regulation of "Selo Arte", to sell it outside the clandestine market.  a0100-3674