| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach
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| Autores: |
Pereira,Antonio Carlos Prestes
Judacewski,Priscila
Coelho,Gabriel
Salem,Renata Dinnies Santos
Marinho,Marina Tolentino
Alberti,Aline
Zielinski,Acácio Antonio Ferreira
Demiate,Ivo Mottin
Nogueira,Alessandro
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| Data: |
2020-01-01
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| Ano: |
2020
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| Palavras-chave: |
Cheese quality
Chemometrics
Camembert-type cheese
Brie-type cheese
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| Resumo: |
ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other microbiological parameters were in accordance with the current legislation, RDC no 12/2001 of Anvisa. The comparative assessments between these two cheeses indicated that they are different. In addition, the wide range of results indicated a lack of processing standardization. The mean values of the physicochemical and textural parameters should be considered as recommended for these cheeses in Brazil.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100752
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20190595
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.50 n.1 2020
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| Direitos: |
info:eu-repo/semantics/openAccess
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