SciELO journals
Browse
1/1
2 files

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

dataset
posted on 2020-01-15, 04:35 authored by Antonio Carlos Prestes Pereira, Priscila Judacewski, Gabriel Coelho, Renata Dinnies Santos Salem, Marina Tolentino Marinho, Aline Alberti, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Alessandro Nogueira

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.

History

Usage metrics

    Ciência Rural

    Licence

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC