Natural starter culture on artisanal cheese
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFMG |
Texto Completo: | http://hdl.handle.net/1843/40748 |
Resumo: | The use of natural starter culture in the manufacture of artisanal Minas cheeses is required by the government legislation in Brazil. However, there are no scientific support on role of the natural starter culture in these cheeses. The aim of this work was to compare artisanal Minas cheeses produced with and without natural starter culture to verify the influence on the physico-chemical and microbiological characteristics during the ripening process. The use of natural starter culture did not have a significant effect on the physico-chemical (dry matter, humidity, fat, pH, chlorides, water activity, ash, total protein, depth and extent of proteolysis) and microbiological (Escherichia coli, coliforms and Staphylococcus aureus) properties of the cheeses. The significant changes that occurred in the cheeses were mainly because of the ripening time. According to obtained results, natural starter has shown to be innocuous to traditional Minas Serro cheese. The present study is pioneering in the scientific literature and opens new horizons for the understanding of the requirement to use natural starter culture. |
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2022-04-04T20:57:22Z2022-04-04T20:57:22Z202091011610.33448/rsd-v9i10.86042525-3409http://hdl.handle.net/1843/40748The use of natural starter culture in the manufacture of artisanal Minas cheeses is required by the government legislation in Brazil. However, there are no scientific support on role of the natural starter culture in these cheeses. The aim of this work was to compare artisanal Minas cheeses produced with and without natural starter culture to verify the influence on the physico-chemical and microbiological characteristics during the ripening process. The use of natural starter culture did not have a significant effect on the physico-chemical (dry matter, humidity, fat, pH, chlorides, water activity, ash, total protein, depth and extent of proteolysis) and microbiological (Escherichia coli, coliforms and Staphylococcus aureus) properties of the cheeses. The significant changes that occurred in the cheeses were mainly because of the ripening time. According to obtained results, natural starter has shown to be innocuous to traditional Minas Serro cheese. The present study is pioneering in the scientific literature and opens new horizons for the understanding of the requirement to use natural starter culture.A utilização da cultura starternatural na fabricação de queijos Minas artesanais é exigida pela legislação governamental no Brasil. No entanto, não há suporte científico sobre o papel da cultura starternatural nesses queijos. O objetivo deste trabalho foi comparar os queijos Minas artesanais produzidos com e sem cultura starternatural para verificar a influência nas características físico-químicas e microbiológicasdurante o processo de maturação. O uso da cultura starternatural não teve efeito significativo sobre as propriedades físico-químicas (matéria seca, umidade, gordura, pH, cloretos, atividade de água, cinzas, proteína total, profundidade e extensão da proteólise) e microbiológicas (Escherichia coli, coliformes e Staphylococcus aureus) dos queijos. As mudanças significativas que ocorreram nos queijos foram principalmente devido ao tempo de maturação. De acordo com os resultados obtidos, a cultura starternatural tem se mostrado inócua ao queijo Minas Serro tradicional. O presente estudo é pioneiro na literatura do campo científico e abre novos horizontes para a compreensão da necessidade de usar a cultura natural starter.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSVET - DEPARTAMENTO DE TECNOLOGIA E INSPEÇÃO DE PRODUTOS DE ORIGEM ANIMALResearch, Society and DevelopmentQueijosEndogenous natural starterFood safetyRaw milkNatural starter culture on artisanal cheeseCultura starter natural em queijo artesanalCultivo iniciador natural en queso artesanalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://rsdjournal.org/index.php/rsd/article/view/8604Marcus Welbert LempkAfonso de Liguori OliveiraRoberto Gonçalves JunqueiraEliara Acipreste HudsonAna Clarissa dos Santos PiresDaniel Arantes PereiraKely Tatianne Costa SantanaRoberta Ribeiro da Cruz CangussuJanaína Teles de FariaMaximiliano Soares Pintoapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40748/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALNatural starter culture on artisanal cheese.pdfNatural starter culture on artisanal cheese.pdfapplication/pdf441593https://repositorio.ufmg.br/bitstream/1843/40748/2/Natural%20starter%20culture%20on%20artisanal%20cheese.pdfe84915de858299d62b72fd2c0292252fMD521843/407482022-04-04 17:57:22.725oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-04T20:57:22Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.pt_BR.fl_str_mv |
Natural starter culture on artisanal cheese |
dc.title.alternative.pt_BR.fl_str_mv |
Cultura starter natural em queijo artesanal Cultivo iniciador natural en queso artesanal |
title |
Natural starter culture on artisanal cheese |
spellingShingle |
Natural starter culture on artisanal cheese Marcus Welbert Lempk Endogenous natural starter Food safety Raw milk Queijos |
title_short |
Natural starter culture on artisanal cheese |
title_full |
Natural starter culture on artisanal cheese |
title_fullStr |
Natural starter culture on artisanal cheese |
title_full_unstemmed |
Natural starter culture on artisanal cheese |
title_sort |
Natural starter culture on artisanal cheese |
author |
Marcus Welbert Lempk |
author_facet |
Marcus Welbert Lempk Afonso de Liguori Oliveira Roberto Gonçalves Junqueira Eliara Acipreste Hudson Ana Clarissa dos Santos Pires Daniel Arantes Pereira Kely Tatianne Costa Santana Roberta Ribeiro da Cruz Cangussu Janaína Teles de Faria Maximiliano Soares Pinto |
author_role |
author |
author2 |
Afonso de Liguori Oliveira Roberto Gonçalves Junqueira Eliara Acipreste Hudson Ana Clarissa dos Santos Pires Daniel Arantes Pereira Kely Tatianne Costa Santana Roberta Ribeiro da Cruz Cangussu Janaína Teles de Faria Maximiliano Soares Pinto |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Marcus Welbert Lempk Afonso de Liguori Oliveira Roberto Gonçalves Junqueira Eliara Acipreste Hudson Ana Clarissa dos Santos Pires Daniel Arantes Pereira Kely Tatianne Costa Santana Roberta Ribeiro da Cruz Cangussu Janaína Teles de Faria Maximiliano Soares Pinto |
dc.subject.por.fl_str_mv |
Endogenous natural starter Food safety Raw milk |
topic |
Endogenous natural starter Food safety Raw milk Queijos |
dc.subject.other.pt_BR.fl_str_mv |
Queijos |
description |
The use of natural starter culture in the manufacture of artisanal Minas cheeses is required by the government legislation in Brazil. However, there are no scientific support on role of the natural starter culture in these cheeses. The aim of this work was to compare artisanal Minas cheeses produced with and without natural starter culture to verify the influence on the physico-chemical and microbiological characteristics during the ripening process. The use of natural starter culture did not have a significant effect on the physico-chemical (dry matter, humidity, fat, pH, chlorides, water activity, ash, total protein, depth and extent of proteolysis) and microbiological (Escherichia coli, coliforms and Staphylococcus aureus) properties of the cheeses. The significant changes that occurred in the cheeses were mainly because of the ripening time. According to obtained results, natural starter has shown to be innocuous to traditional Minas Serro cheese. The present study is pioneering in the scientific literature and opens new horizons for the understanding of the requirement to use natural starter culture. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020 |
dc.date.accessioned.fl_str_mv |
2022-04-04T20:57:22Z |
dc.date.available.fl_str_mv |
2022-04-04T20:57:22Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1843/40748 |
dc.identifier.doi.pt_BR.fl_str_mv |
10.33448/rsd-v9i10.8604 |
dc.identifier.issn.pt_BR.fl_str_mv |
2525-3409 |
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10.33448/rsd-v9i10.8604 2525-3409 |
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http://hdl.handle.net/1843/40748 |
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eng |
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eng |
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Research, Society and Development |
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openAccess |
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application/pdf |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
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FAR - DEPARTAMENTO DE ALIMENTOS VET - DEPARTAMENTO DE TECNOLOGIA E INSPEÇÃO DE PRODUTOS DE ORIGEM ANIMAL |
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Universidade Federal de Minas Gerais |
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