Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach

Author:

Pereira Antonio Carlos Prestes1ORCID,Judacewski Priscila1ORCID,Coelho Gabriel1ORCID,Salem Renata Dinnies Santos1ORCID,Marinho Marina Tolentino1ORCID,Alberti Aline1ORCID,Zielinski Acácio Antonio Ferreira2ORCID,Demiate Ivo Mottin1ORCID,Nogueira Alessandro1ORCID

Affiliation:

1. Universidade Estadual de Ponta Grossa (UEPG), Brazil

2. Universidade Federal de Santa Catarina (UFSC), Brazil

Abstract

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.

Publisher

FapUNIFESP (SciELO)

Subject

General Veterinary,Agronomy and Crop Science,Animal Science and Zoology

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