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: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8604 |
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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Natural starter culture on artisanal cheeseCultivo iniciador natural en queso artesanalCultura starter natural em queijo artesanalEndogenous natural starterFood safetyRaw milk.Cultivo iniciador natural endógenoSeguridad alimenticiaLeche cruda.Cultura starter endógena naturalSegurança alimentarLeite cru.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.El uso del cultivo iniciador natural en la fabricación de queso artesanal de Minas es requerido por la legislación del gobierno de Brasil. Sin embargo, no hay respaldo científico para el papel del cultivo iniciador natural en estos quesos. El objetivo de este trabajo fue comparar los quesos artesanales de Minas elaborados con y sin cultivo iniciador natural para verificar la influencia sobre las características físico-químicas y microbiológicas durante el proceso de maduración. El uso del cultivo iniciador natural no tuvo un efecto significativo sobre las propiedades fisicoquímicas (materia seca, humedad, grasa, pH, cloruros, actividad del agua, cenizas, proteína total, profundidad y extensión de la proteólisis) y microbiológicas (Escherichia coli, coliformes y Staphylococcus aureus) de quesos. Los cambios significativos que se produjeron en los quesos se debieron principalmente a la época de maduración. Según los resultados obtenidos, el cultivo iniciador natural se ha mostrado inofensivo para el queso tradicional Minas Serro. El presente estudio es pionero en la literatura científica y abre nuevos horizontes para comprender la necesidad de utilizar cultivos iniciadores naturales.A utilização da cultura starter natural na fabricação de queijos Minas artesanais é exigida pela legislação governamental no Brasil. No entanto, não há suporte científico sobre o papel da cultura starter natural nesses queijos. O objetivo deste trabalho foi comparar os queijos Minas artesanais produzidos com e sem cultura starter natural para verificar a influência nas características físico-químicas e microbiológicas durante o processo de maturação. O uso da cultura starter natural 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 starter natural 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.Research, Society and Development2020-09-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/860410.33448/rsd-v9i10.8604Research, Society and Development; Vol. 9 No. 10; e3039108604Research, Society and Development; Vol. 9 Núm. 10; e3039108604Research, Society and Development; v. 9 n. 10; e30391086042525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8604/7627Copyright (c) 2020 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 Pintohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLempk, Marcus Welbert Oliveira, Afonso de Liguori Junqueira, Roberto Gonçalves Hudson, Eliara Acipreste Pires, Ana Clarissa dos Santos Pereira, Daniel Arantes Santana, Kely Tatianne Costa Cangussu, Roberta Ribeiro da Cruz Faria, Janaína Teles de Pinto, Maximiliano Soares 2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8604Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:02.543092Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Natural starter culture on artisanal cheese Cultivo iniciador natural en queso artesanal Cultura starter natural em queijo artesanal |
title |
Natural starter culture on artisanal cheese |
spellingShingle |
Natural starter culture on artisanal cheese Lempk, Marcus Welbert Endogenous natural starter Food safety Raw milk. Cultivo iniciador natural endógeno Seguridad alimenticia Leche cruda. Cultura starter endógena natural Segurança alimentar Leite cru. |
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 |
Lempk, Marcus Welbert |
author_facet |
Lempk, Marcus Welbert Oliveira, Afonso de Liguori Junqueira, Roberto Gonçalves Hudson, Eliara Acipreste Pires, Ana Clarissa dos Santos Pereira, Daniel Arantes Santana, Kely Tatianne Costa Cangussu, Roberta Ribeiro da Cruz Faria, Janaína Teles de Pinto, Maximiliano Soares |
author_role |
author |
author2 |
Oliveira, Afonso de Liguori Junqueira, Roberto Gonçalves Hudson, Eliara Acipreste Pires, Ana Clarissa dos Santos Pereira, Daniel Arantes Santana, Kely Tatianne Costa Cangussu, Roberta Ribeiro da Cruz Faria, Janaína Teles de Pinto, Maximiliano Soares |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Lempk, Marcus Welbert Oliveira, Afonso de Liguori Junqueira, Roberto Gonçalves Hudson, Eliara Acipreste Pires, Ana Clarissa dos Santos Pereira, Daniel Arantes Santana, Kely Tatianne Costa Cangussu, Roberta Ribeiro da Cruz Faria, Janaína Teles de Pinto, Maximiliano Soares |
dc.subject.por.fl_str_mv |
Endogenous natural starter Food safety Raw milk. Cultivo iniciador natural endógeno Seguridad alimenticia Leche cruda. Cultura starter endógena natural Segurança alimentar Leite cru. |
topic |
Endogenous natural starter Food safety Raw milk. Cultivo iniciador natural endógeno Seguridad alimenticia Leche cruda. Cultura starter endógena natural Segurança alimentar Leite cru. |
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.none.fl_str_mv |
2020-09-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8604 10.33448/rsd-v9i10.8604 |
url |
https://rsdjournal.org/index.php/rsd/article/view/8604 |
identifier_str_mv |
10.33448/rsd-v9i10.8604 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8604/7627 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 10; e3039108604 Research, Society and Development; Vol. 9 Núm. 10; e3039108604 Research, Society and Development; v. 9 n. 10; e3039108604 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052740720918528 |