Características físico-químicas de queijo Minas artesanal do Serro fabricados com pingo e com rala

Oliveira, Sâmya Petrina Pessoa; Martins, José Manoel; Nogueira, Cristina Henriques; Vale, Rosana Campos do; Rodrigues, Maria Paula Jensen; Galleti, Aline Nogueira

doi:10.14295/2238-6416.v73i4.717

Cited by 12 publications

(7 citation statements)

References 5 publications

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“…Artisanal Minas cheese is ripened without packaging, and over time, it loses moisture due to dehydration, affecting its chemical composition (Lourenço Neto, 2013). This decrease in moisture is frequent in artisanal cheeses and is related to ripening carried out without packaging and in an environment without humidity and temperature control (Oliveira et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?

Sobral,

Costa,

Moreira

et al. 2024

Arq. Bras. Med. Vet. Zootec.

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The production of Minas Artesanal Cheese (MAC) is a centuries-old activity that involves a great deal of physical effort on the part of the producer, especially during the pressing stage, which is carried out by hand. Inspection agencies do not allow manual stainless-steel presses in MAC production. Studies are still needed to prove whether this technique changes the cheese characteristics. Therefore, this study tested two types of MAC production in the Campo das Vertentes region: traditional hand pressing and a new technology, a stainless-steel press. After the cheeses were made, analyses of their physicochemical composition and microbiological analysis were made, as well as their texture profile and instrumental color, over four ripening periods (7, 14, 22, and 30 days) to see if the pressing interfered with the characteristics of the MAC from the Campo das Vertentes-MG region. Pressing in a stainless-steel press did not change the main characteristics of the MAC studied, with changes only observed in some texture profile attributes. Therefore, a stainless-steel press is recommended in manufacturing and pressing MAC due to the health benefits for producers.

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Section: Resultsmentioning

confidence: 99%

Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?

Sobral,

Costa,

Moreira

et al. 2024

Arq. Bras. Med. Vet. Zootec.

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“…Regarding the acidity parameter during storage (days 3 and 6), lower means for the treatment containing only Kombucha extract were found when compared to treatments with BioRich® and combination of BioRich® with Kombucha (Table 3). Oliveira et al (2018) used cheeses without lactic acid bacteria, and obtained acid values of 0.78 for 3 days of maturation and 0.65 for 10 d.…”

Section: The Antimicrobial Action Ofmentioning

confidence: 99%

Antibacterial activity of Kombucha against Escherichia coli and Staphylococcus aureus and Minas Frescal cheese production with Scoby

Coelho

Saraiva

Rodrigues

et al. 2022

RSD

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Functional ingredients have become common in food products. The fermented Kombucha drink stands out for its probiotic and antimicrobial properties that beneficially contribute to food use. The present study aimed at assessing the antimicrobial activity of Kombucha in experimentally contaminated cheeses. Therefore, Minas Frescal cheeses were prepared, inoculated with Escherichia coli and divided into three treatments: 1) lactic acid bacteria (BioRich®); 2) lactic bacteria (BioRich ®) and 10 g of Scoby (symbiotic culture of bacteria and yeasts); 3) 10 g of Scoby. The gelatinous film (Scoby) was used to produce the Kombucha extract. The experimental design was a 3 x 4 factorial arrangement with three treatments and four evaluation times. Data was analyzed with ANOVA, and treatments means were compared with the Tukey test (p £ 0.05). The parameters of minimum inhibitory concentration, color, texture, pH, acidity, water activity, counting of yeasts, lactobacilli, and total coliforms were evaluated on days 0, 3, 6, and 9 of storage. Antibacterial action of Kombucha was compared against Escherichia coli and Staphylococcus aureus bacteria for minimum inhibitory concentration. Acidity, bacterial counting, yeasts, coliforms, lactobacilli, hardness, and gumminess showed significant changes with the addition of Kombucha to cheeses (p £ 0.05). However, However, the addition of Kombucha to the cheeses did not reduce the coliform content and negatively altered the texture parameters.

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“…Additionally, a portion of the cheese that is grated after the ripening process and known as rala could be considered as a substitute for pingo . It is used to reduce cheese microbial contamination and improve its consistency [ 10 , 11 ]. Both pingo and rala are used to give a unique and peculiar flavor, aroma, and texture to each type of traditional cheese.…”

Section: Introductionmentioning

confidence: 99%

Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

de Albuquerque,

Campos,

d’Ovidio

et al. 2024

Foods

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Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk and undergo a relatively short ripening period, sometimes ranging from 4 to 8 days, though it is usually shorter than the period stated by law. Moreover, there is insufficient evidence regarding the efficacy of a short ripening period in reducing certain zoonotic foodborne pathogens, such as Brucella spp., Coxiella burnetiid, and Mycobacterium bovis (as part of the Mycobacterium tuberculosis complex). Additionally, a literature analysis revealed that the usual ripening conditions of Brazilian artisanal cheeses made with raw milk may be inefficient in reducing the levels of some hazardous bacterial, including Brucella spp., Listeria monocytogenes, coagulase-positive Staphylococcus, Salmonella, and Coxiella burnetti, to the acceptable limits established by law, thus failing to ensure product safety for all cheese types. Moreover, the assessment of the microbiological safety for this type of cheese should be broader and should also consider zoonotic pathogens commonly found in bovine herds. Finally, a standardized protocol for evaluating the effectiveness of cheese ripening must be established by considering its peculiarities.

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Características físico-químicas de queijo Minas artesanal do Serro fabricados com pingo e com rala

Cited by 12 publications

References 5 publications

Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?

Does the collective manual press change Minas Artisanal Cheese characteristics from Campo das Vertentes region?

Antibacterial activity of Kombucha against Escherichia coli and Staphylococcus aureus and Minas Frescal cheese production with Scoby

Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments

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