Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/301 |
Resumo: | This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented the lowest contents of protein, fat, and ash. Bovine milk coalho and Minas fresh cheeses were characterized as source of zinc. Manteiga cheese was characterized by the yellow color (higher b* values). Goat milk coalho cheese was characterized by the white color (higher L* values) and presented the highest concentration of minerals (potassium, iron, magnesium, calcium, manganese, and phosphorus). Part of the typical Brazilian cheeses did not agree with the legislation for moisture (5.9%) and fat in the dry matter (11.8%) classifications, as well as, did not have adequate concentrations of protein (65.4%) and fat (44.9%) stated in the label, being the non-conformity dependent on the cheese type. Furthermore, 30% of the cheeses (30%) disagreed with the microbiological Brazilian legislation, as they presented coliforms and/or coagulase-positive Staphylococcus counts above the limits. It can be concluded that the Brazilian cheeses are nutritive, but the microbial quality and nutritional labels need improvement. |
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Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labelingCurd cheeseButter cheeseMicrobial qualityLegislationThis study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented the lowest contents of protein, fat, and ash. Bovine milk coalho and Minas fresh cheeses were characterized as source of zinc. Manteiga cheese was characterized by the yellow color (higher b* values). Goat milk coalho cheese was characterized by the white color (higher L* values) and presented the highest concentration of minerals (potassium, iron, magnesium, calcium, manganese, and phosphorus). Part of the typical Brazilian cheeses did not agree with the legislation for moisture (5.9%) and fat in the dry matter (11.8%) classifications, as well as, did not have adequate concentrations of protein (65.4%) and fat (44.9%) stated in the label, being the non-conformity dependent on the cheese type. Furthermore, 30% of the cheeses (30%) disagreed with the microbiological Brazilian legislation, as they presented coliforms and/or coagulase-positive Staphylococcus counts above the limits. It can be concluded that the Brazilian cheeses are nutritive, but the microbial quality and nutritional labels need improvement.CAPES / CNPqMessias, Tayanna Bernardo Oliveira Nunes; et. al.2022-05-17T19:00:57Z2022-05-17T19:00:57Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Sci. Technol, Campinas, v. 42, e37121, 2022.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/301reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:31Zoai:http://repositorio.ital.sp.gov.br:123456789/301Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:31Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
title |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
spellingShingle |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling Messias, Tayanna Bernardo Oliveira Nunes; et. al. Curd cheese Butter cheese Microbial quality Legislation |
title_short |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
title_full |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
title_fullStr |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
title_full_unstemmed |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
title_sort |
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling |
author |
Messias, Tayanna Bernardo Oliveira Nunes; et. al. |
author_facet |
Messias, Tayanna Bernardo Oliveira Nunes; et. al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Messias, Tayanna Bernardo Oliveira Nunes; et. al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Curd cheese Butter cheese Microbial quality Legislation |
topic |
Curd cheese Butter cheese Microbial quality Legislation |
description |
This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented the lowest contents of protein, fat, and ash. Bovine milk coalho and Minas fresh cheeses were characterized as source of zinc. Manteiga cheese was characterized by the yellow color (higher b* values). Goat milk coalho cheese was characterized by the white color (higher L* values) and presented the highest concentration of minerals (potassium, iron, magnesium, calcium, manganese, and phosphorus). Part of the typical Brazilian cheeses did not agree with the legislation for moisture (5.9%) and fat in the dry matter (11.8%) classifications, as well as, did not have adequate concentrations of protein (65.4%) and fat (44.9%) stated in the label, being the non-conformity dependent on the cheese type. Furthermore, 30% of the cheeses (30%) disagreed with the microbiological Brazilian legislation, as they presented coliforms and/or coagulase-positive Staphylococcus counts above the limits. It can be concluded that the Brazilian cheeses are nutritive, but the microbial quality and nutritional labels need improvement. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-17T19:00:57Z 2022-05-17T19:00:57Z 2022 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Sci. Technol, Campinas, v. 42, e37121, 2022. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/301 |
identifier_str_mv |
Food Sci. Technol, Campinas, v. 42, e37121, 2022. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/301 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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|
publisher.none.fl_str_mv |
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dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1813095545636388864 |