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| Jaster,Henrique; Campos,Anna Carolina Leonelli Pires de; Auer,Luciellen Bach; Los,Francine Gomes Basso; Salem,Renata Dinnies Santos; Esmerino,Luís Antônio; Nogueira,Alessandro; Demiate,Ivo Mottin. |
| Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated or in wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of processing standardization and, since the ripening period is fundamental for the quality of this hard, semi-fat cooked cheese, this stage seems to be the thin line between low and high quality products. It is important to note that the Italian Parmegiano Reggiano is matured for a period of twelve months, as well as its rival Grana Padano, and this long ripening period causes changes making them gourmet, highly-valued cheeses. In the present study, twelve different Parmesan-type cheeses were purchased from the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Microbiology; Chemical composition; Texture; PCA; HCA. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100026 |
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| 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. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese quality; Chemometrics; Camembert-type cheese; Brie-type cheese. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100752 |
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