Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
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 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labelingcurd cheesebutter cheesemicrobial qualitylegislationmineral contentnutritionAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100692Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37121info:eu-repo/semantics/openAccessMESSIAS,Tayanna Bernardo Oliveira NunesMAGNANI,MarcianePIMENTEL,Tatiana ColomboSILVA,Luana Martiniano daALVES,JulianeGADELHA,Tatiane SantiMORGANO,Marcelo AntônioPACHECO,Maria Teresa BertoldoOLIVEIRA,Maria Elieidy Gomes deQUEIROGA,Rita de Cássia Ramos do Egyptoeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100692Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)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 curd cheese butter cheese microbial quality legislation mineral content nutrition |
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 |
author_facet |
MESSIAS,Tayanna Bernardo Oliveira Nunes 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
MESSIAS,Tayanna Bernardo Oliveira Nunes 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 |
dc.subject.por.fl_str_mv |
curd cheese butter cheese microbial quality legislation mineral content nutrition |
topic |
curd cheese butter cheese microbial quality legislation mineral content nutrition |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100692 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100692 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.37121 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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