A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

Margalho, Larissa P.; Kamimura, Bruna A.; Pimentel, Tatiana Colombo; Balthazar, Celso F.; Araujo, Jasmim Valéria Arcanjo; Silva, Ramón; Conté-Júnior, Carlos Adam; Raices, Renata S.L.; Cruz, Adriano G.; Sant’Ana, Anderson S.

doi:10.1016/j.jfca.2021.103955

Cited by 23 publications

(19 citation statements)

References 43 publications

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“…In its gross composition (g/100 g ± SD), the Araxá cheese contains 40.1 ± 2.1 moisture, 23.7 ± 1.3 protein, 27.3 ± 1.3 fat, 3.75 ± 0.46 ash, 5.04 ± 0.51 carbohydrates, and 45.7 fat in dry matter, according to Margalho et al [39].…”

Section: Araxá Cheesementioning

confidence: 99%

“…Marajó cheese presents lower ash and protein content, and higher fat content and monounsaturated fatty acid level, if compared to other Brazilian artisanal cheeses; consequently, it has lower atherogenic and thrombogenic indices and higher desired fatty acids, such as palmitoleic and oleic [39,40]. Additionally, Marajó cheese's microbiota presents a high prevalence of Enterococcus spp.…”

Section: Marajó Cheesementioning

confidence: 99%

“…The gross composition (g/100 g ± SD) of Coalho cheese includes 42.5 ± 4.0 moisture, 23.8 ± 2.9 protein, 25.6 ± 3.5 fat, 4.02 ± 0.69 ash, 4.12 ± 0.38 carbohydrates, and 44.4 fat in dry matter. Regarding the fatty acids (FA, in mg/100 g ± SD of total fat), the cheese shows 145.3 ± 0.3 short-chain saturated FA, 172.0 ± 0.5 medium-chain saturated FA, 356.7 ± 0.4 long-chain saturated FA, 212.0 ± 0.3 monounsaturated FA, 117.3 ± 0.3 polyunsaturated FA, 2.0 ± 1.0 atherogenic index, 2.8 ± 0.8 thrombogenic index, 463 ± 9 desirable hypocholesterolemic FA and 378 ± 6 hypercholesterolemic saturated FA [39]. This cheese is consumed fresh as an appetizer, paired with sweet desserts or used as an ingredient in recipes [1].…”

Section: Coalho Cheesementioning

confidence: 99%

“…The evaluation of Canastra cheese's gross composition (g/100 g ± SD) shows 41.7 ± 6.7 moisture, 23.7 ± 2.4 protein, 27.0 ± 4.7 fat, 4.00 ± 0.76 ash, 3.57 ± 0.42 carbohydrates, and 46.3 fat in dry matter. The fatty acids profile (FA, in mg/100 g ± SD of total fat) shows 162 ± 0 short-chain saturated FA, 171 ± 0 medium-chain saturated FA, 410 ± 1 long-chain saturated FA, 174 ± 0 monounsaturated FA, 132 ± 1 polyunsaturated FA, 2.4 ± 1.0 atherogenic index, 3.5 ± 0.9 thrombogenic index, 458 ± 10 desirable hypocholesterolemic FA, and 391 ± 7 hypercholesterolemic saturated FA [39].…”

Section: Canastra Cheesementioning

confidence: 99%

“…Even though some Serrano cheeses can be ripened, most consumers prefer to consume this cheese after about 15-30 days after production, when its main characteristics are: intense taste, semi-hard curd and yellowish color [14]. Its gross composition (g/100 g ± SD) is 39.2 ± 2.1 moisture, 25.0 ± 1.3 protein, 28.1 ± 2.4 fat, 4.02 ± 0.38 ash, 3.64 ± 0.42 carbohydrates, and 46.3 fat in dry matter [39].…”

Section: Serrano Cheesementioning

confidence: 99%

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Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Penna

Gigante

Todorov

2021

Foods

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This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.

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Section: Araxá Cheesementioning

confidence: 99%

Section: Marajó Cheesementioning

confidence: 99%

Section: Coalho Cheesementioning

confidence: 99%

Section: Canastra Cheesementioning

confidence: 99%

Section: Serrano Cheesementioning

confidence: 99%

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