Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano

Seixas, Vitória Nazaré Costa; Félix, Mayara Rocha; Silva, Guilherme Mendes da; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de

doi:10.1590/0103-8478cr20140463

Cited by 10 publications

(12 citation statements)

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“…To guarantee consumer's right, the detection of fraud in cheese has great relevance, and mPCR can be used as an instrument to verify the authenticity of this product, since this is a technique capable of detecting bovine DNA in buffalo cheese sample (López-Calleja et al, 2007;Seixas et al, 2015). Therefore, the present data suggest that surveillance for the identification of fraud in buffalo cheese should be performed mainly in places with greater concentration of commercial spots and where there are a greater number of consumers.…”

Section: Discussionmentioning

confidence: 89%

“…In addition to general health risk and the nutritional losses caused by fraud, changes in sensory parameters such as texture and color of cheese can also be determined, since buffalo milk has a higher amount of lactose, calcium, and vitamins A and C. Moreover, there is presence of β-carotene in bovine milk, which is absent in buffalo milk, and for this reason, bovine cheese has a more yellowish hue, while buffalo cheese has white coloration. In addition, buffalo milk has a higher concentration of protein than bovine milk, which gives buffalo cheese a firmer texture (ABD El-Salam and El-Shibiny, 2011; Medhammar et al, 2012;Seixas et al, 2015). All these factors can influence the commercialization of the product, which ends up not having a sensorial pattern, and therefore, not pleasing to some consumers.…”

Section: Discussionmentioning

confidence: 99%

“…One factor that may be causing cheese production fraud is the direct effect of season on dairy production of animals that is directly influenced by the seasons, and this may be one of the reasons growers use buffalo and bovine milk during the production of cheeses (Seixas et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Although some authors have reported the effect of season on the physical-chemical and microbiological characteristics of buffalo cheese (Seixas et al, 2015), there are few studies on the association between season and increase in bovine milk use during cheese production. Although buffalo cheese fraud is a worldwide reality (Gupta et al, 2011), few authors have reported their effect on the quality of the produced derivatives.…”

Section: Introductionmentioning

confidence: 99%

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Detection of fraud by addition cow s milk in cheese buffalo and its connection with seasonality

Cardoso¹,

Oliveira²,

Silva³

et al. 2019

Revista Brasileira De Ciência Veterinária

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The seasons influence the production of buffalos' milk. Because of this, the producers may produce a mixture of buffalo and bovine milk during cheese production in periods of low production. Therefore, the present work aimed to investigate fraud in buffalo cheese and the relationship between seasonality and different physicochemical properties of buffalo cheeses produced and marketed in eastern Amazonia. We obtained commercial samples of buffalo cheese during two Amazonian climatic periods from commercial points of Marajó-Pará, Brazil. After collection, there were lipid, protein, ash, and humidity analyses. Determination of carbohydrates and energy values was also performed for the nutritional characterization of samples, as well as for mPCR analysis to detect buffalo and/or bovine DNA. DNA extraction protocol of the samples was standardized and two pairs were used for the mPCR reaction, amplifying fragments of approximately 220 bp for Bubalus bubalis DNA and 346 bp fragments for Bos taurus DNA. Among the samples acquired in the rainy season, we observed that 33% were inadequately labeled, indicating fraud from cow's milk incorporation and fraud from substitution of raw material. From the nine samples obtained in the dry season, all the samples showed cow's milk incorporation fraud. The highest fraud rate coincided with the period of low milk production from buffalo and there was a difference in composition between fraudulent and non-fraudulent cheeses. Therefore, seasonality influences increase in cattle milk for the production of buffalo cheese, and this adulteration may decrease the nutritional content of the product.

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Section: Discussionmentioning

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Detection of fraud by addition cow s milk in cheese buffalo and its connection with seasonality

Cardoso¹,

Oliveira²,

Silva³

et al. 2019

Revista Brasileira De Ciência Veterinária

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“…It is an unripen cheese produced for over 200 years in the Marajó archipelago, in the state of Pará, using buffalo milk or a mix of buffalo and cow milk. The buffalo herd in this region is the largest in the country, around 800 thousand animals, and among these, 450 thousand in state of Pará state [60]. The buffalo herd is made up of the Carabao, Baio, Mediterraneo, Múrrah, Jaffarabadi and crossbred breeds [61].…”

Section: Artisanal Cheeses From the North A Marajó Cheesementioning

confidence: 99%

Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Pineda¹,

Campos²,

Pìmentel-Filho³

et al. 2020

Preprint

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Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small properties across different production regions in the country, many of which have been granted a protected designation of origin. The most prominent state that manufactures these products is Minas Gerais, but production is also gaining strength in other Brazilian states. This text presents an overview of the many types of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

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Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Kamimura

Magnani

Luciano

et al. 2019

Comp Rev Food Sci Food Safe

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A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture‐dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing‐based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.

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Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano

Abstract: RESUMO A Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a principal produtora de leite e queijo de búfala. O objetivo do presente estudo foi caracterizar, por meio de análises físico-químicas e microbiológicas, o

Cited by 10 publications

References 1 publication

Detection of fraud by addition cow s milk in cheese buffalo and its connection with seasonality

Detection of fraud by addition cow s milk in cheese buffalo and its connection with seasonality

Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

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