Evaluation of traditional semi‐hard Brazilian cheeses using chemometric tools to identify possible denomination fraud-Reference-Cited by-同舟云学术

Evaluation of traditional semi‐hard Brazilian cheeses using chemometric tools to identify possible denomination fraud

Published:2023-05-02 Issue:3 Volume:76 Page:616-626
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Fitztum Amanda Carneiro¹,Lima Larissa Siqueira²,Judacewski Priscila¹^ORCID,Salem Renata Dinnies Santos¹²,De Dea Lindner Juliano³^ORCID,Demiate Ivo Mottin¹²,Zielinski Acácio Antonio Ferreira⁴,Alberti Aline¹²,Nogueira Alessandro¹²^ORCID

Affiliation:

1. Graduate Program in Food Science and Technology UEPG Av. General Carlos Cavalcanti 4748 CEP 84.030‐900 Ponta Grossa PR Brazil

2. Department of Food Engineering State University of Ponta Grossa (UEPG) Av. General Carlos Cavalcanti 4748 CEP 84.030‐900 Ponta Grossa PR Brazil

3. Department of Food Science and Technology Federal University of Santa Catarina (UFSC) CEP 88.040‐900 Florianópolis SC Brazil

4. Department of Chemical Engineering and Food Engineering UFSC CEP 88.040‐900 Florianópolis SC Brazil

Abstract

This study aimed to evaluate and classify some of the main traditional Brazilian semi‐hard cheeses, using multivariate tools to determine possible denomination fraud. Fifty‐six samples of Minas Artisanal (MA), Colonial (AC), Minas Padrão (MP) and Meia Cura (MC) cheeses were analysed. All the evaluated parameters indicated high variability. PCA and HCA confirmed two groupings (AC and MP; and MA and MC) with high similarity. The DD‐SIMCA method classified the cheeses with 83% accuracy. AC (48%) and MA (20%) cheeses were the most well classified in their respective denomination. These results were efficient in classifying groups and demonstrating the lack of authenticity regarding the denominations of these cheeses.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12954

Reference37 articles.

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2. Brasil(2020a)Ministério da Agricultura Pecuária e Abastecimento – MAPA. Instrução Normativa n° 66 de 21 de julho de 2020.Dispõe sobre a identidade e os requisitos de qualidade que deve apresentar o produto denominado queijo minas padrão. Brasília DF: Diário Oficial da União.

3. Brasil(2020b)Ministério da Agricultura Pecuária e Abastecimento – MAPA. Instrução Normativa n° 74 de 24 de julho de 2020. Instrução Normativa n° 74 de 24 de julho de 2020.Dispõe sobre a identidade e os requisitos de qualidade que deve apresentar o produto denominado queijo minas meia cura. Brasília DF: Diário Oficial da União.

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