Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling

• Autor(a) principal: MESSIAS,Tayanna Bernardo Oliveira Nunes
• Data de Publicação: 2022
• Outros Autores: MAGNANI,Marciane, PIMENTEL,Tatiana Colombo, SILVA,Luana Martiniano da, ALVES,Juliane, GADELHA,Tatiane Santi, MORGANO,Marcelo Antônio, PACHECO,Maria Teresa Bertoldo, OLIVEIRA,Maria Elieidy Gomes de, QUEIROGA,Rita de Cássia Ramos do Egypto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100692
• topic: curd cheese; butter cheese; microbial quality; legislation; mineral content; nutrition

Abstract 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.