Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrão, Prato and Coalho, n = 200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (>15% RDI/30 g), with low atherogenic and thrombogenic indices, with ethanol as the main alcohol and butanoic acid as the main acid, and moderate to high sodium content. Minas Frescal cheese presented lower nutritional value (proteins, lipids, and minerals), while Prato cheese had a higher fatty acids concentration, including conjugated linoleic acid (0.013 g 100 g). Coalho cheese had a higher acetic acid level, while citric acid and lactic acid predominated in Minas Padrão cheese. The results provide essential information for Brazilian consumers, demonstrated that the manufacturing conditions are heterogeneous and suggested that a standardized manufacturing protocol for dairy processors is needed.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2018.03.014 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enzyme-assisted extraction of aflatoxin M1 in Brazilian artisanal cheese using reversed-phase liquid chromatography.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
January 2025
Institute of Food Technology (ITAL), Campinas, São Paulo, Brazil.
Brazil is an influential and successful food-producing country, where we can highlight artisanal cheeses gaining visibility in foreign markets. Some of these cheeses are made from raw milk, making them susceptible to contamination by microorganisms, including fungi, which can produce harmful mycotoxins. Feed contaminated with aflatoxin B1, when consumed by dairy animals, is metabolized and transformed into aflatoxin M1 (AFM1), which is excreted in milk.
View Article and Find Full Text PDFYeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production.
Food Res Int
November 2024
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil. Electronic address:
Article Synopsis
- Yeasts play a crucial role in artisanal cheese production by inhibiting harmful species and contributing to flavor development.
- The study extensively mapped the yeast diversity in 582 central Brazilian artisanal cheese samples, identifying over 300 clusters, including key species like Torulaspora delbrueckii and Yarrowia lipolytica.
- Findings highlight the diverse yeast populations in Brazilian cheeses and suggest potential for developing origin designation policies founded on microbiological insights.
Association between sleep timing and meal and snack patterns in schoolchildren in southern Brazil.
Br J Nutr
November 2024
Post-Graduation Program in Nutrition, Center of Health Sciences, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
This study aimed to identify meal and snack patterns and assess their association with sleep timing in schoolchildren. This is a cross-sectional study carried out in 2018/2019 with 1333 schoolchildren aged 7-14 years from public and private schools in Florianópolis, Brazil. Previous-day dietary intake data for breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner and evening snack were collected using a validated online questionnaire.
View Article and Find Full Text PDFGoat Cheese Produced with Sunflower ( L.) Seed Extract and a Native Culture of : Characterization and Probiotic Survival.
Foods
September 2024
Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, R. Juvêncio Arruda, s/n, Campina Grande 58429-600, PB, Brazil.
The microbiological and biochemical properties of a goat cheese produced using (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period.
View Article and Find Full Text PDFEpidemiology, Virulence and Antimicrobial Resistance of Isolated from Small Brazilian Farms Producers of Raw Milk Fresh Cheese.
Microorganisms
August 2024
Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, 3200 rue Sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada.
Article Synopsis
- The study investigated contamination in raw milk and cheese from small farms in Brazil, focusing on various pathogenic bacteria and their characteristics.
- Pathogenic strains, including EPEC, STEC, and ExPEC, were found in both milk and cheese, with high antimicrobial resistance to several common antibiotics.
- Genetic analysis showed that identical virulence genes appeared at different production stages, indicating widespread contamination risks and the urgent need for improved hygiene practices.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!