Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time

Sant’Anna, Felipe Machado de; Wetzels, Stefanie U.; Sandes, S.H.C.; Figueiredo, Ranier Chaves; Sales, G.A.; Figueiredo, Naiara Chaves; Nunes, Álvaro Cantini; Schmitz‐Esser, Stephan; Mann, Evelyne; Wagner, Martin; Souza, M.R.

doi:10.1016/j.fm.2019.02.016

Cited by 44 publications

(31 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Streptococcus , Lactococcus , Staphylococcus , Weissella , and Lactobacillus were amongst the most prevalent members of the microbial community present in the Serra do Salitre cheese, including raw milk, “Pingo,” and rind and core cheese samples (Sant'Anna et al., ). On the other hand, Pseudomonas was the most abundant genus in raw milk samples.…”

Section: Brazilian Artisanal Cheeses and Their Producing Regionsmentioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

Section: Brazilian Artisanal Cheeses and Their Producing Regionsmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“…All Minas artisanal cheese varieties are manufactured using raw milk with the addition of a back‐slopping starter culture obtained from the whey of the previous cheese production (locally known as pingo ) and chymosin. After, they are matured under natural climate conditions during several days at wood shelves placed at aging rooms of the cheese‐making facility (Sant'Annaa et al, ). Although involving similar production steps, the sensory characteristics of each producer's cheese are influenced by the milk biochemical composition, the natural cheese microbiota metabolism derived from the milk, the pingo and the facility environment, as well by the climate characteristics of each region (Bemfeito et al, ).…”

Section: Introductionmentioning

confidence: 99%

Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

Rodrigues

Mangia

Silva

et al. 2020

Journal of Sensory Studies

View full text Add to dashboard Cite

This study aimed to describe the sensory profile of artisanal Minas cheeses using the Sorting task to generate the sensory patterns that can be applied in the processes of certification and registration of Geographical Indication of Origin of these products.Sorting task was useful to characterize and define the sensory patterns of artisanal cheeses from Canastra and Araxá regions. There was a good relationship between the consumer grouping/description and the production region. In general, Canastra cheeses were characterized as buttery cheeses, with a yellowish crust and a sweet taste, while Araxá cheeses were related to firm, crumbly, white-cream, salty, and sour sensory attributes. These sensory descriptors can be useful for the geographical indication process and can help on the certification of these products.

show abstract

“…The endogenous starter culture, also known as pingo, origins from drained whey of previously made cheeses and is used in the cheese making process the next day. MAC is manufactured in round shapes, with whitened rind, tending to transform into a thin yellowish layer during the ripening process, usually are without moulds but might presents small eye formations and a typical and markedly acid flavor (CASTRO et al, 2016;SANT'ANNA et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, some aspects of MAC production such as turning cheeses during ripening and rinsing demonstrate that the product is frequently manipulated, demanding control of microbiological contamination during cheese production process (CASTRO et al, 2016). Microbiological quality of the water used during cheese production process is one important factor that influences the bacterial communities found in MAC (SALES, 2015;CASTRO et al, 2016;SANT'ANNA et al, 2019). According to CASTRO et al (2016), microbiological contamination in artisanal cheese occurs because of three main problems: inadequate cleaning of equipment and utensils involved in the cheese production process, the low qualification of workers, and the use of non-potable water in the production process.…”

Section: Introductionmentioning

confidence: 99%

Queijo Minas Artesanal Produzido Na Região De Canastra: Características Dos Parâmetros De Produção, Qualidade Da Água E Dos Queijos

Coura

Ferreira

Barbieri³

et al. 2020

Ars Vet

View full text Add to dashboard Cite

The Serra da Canastra region is known for the production of a characteristic Minas artisanal cheese, named Canastra cheese. The objective of this study was to characterize the microbiological and physicochemical aspects of the water and cheese collected from the Minas artisanal cheese producing properties, as well as to characterize the environmental aspects of cheese manufacturing. The analyzes were carried out by private laboratories and the government in 2016 and 2017 and the results provided were tabulated and analyzed in the present study. In the physical chemical analyses of the water, the highest non-conformity was for free residual chlorine (44.69%). In the microbiological analyses of the water, 17.02% of the samples showed non-conformity for E. coli and total coliform parameters. In the microbiological analyses of the cheese, non-conformities were found in 7.84% of the samples for total coliforms at 30°C and 9.8% for coagulase-positive Staphylococcus spp. The physicochemical analyses of the cheese were all in compliance. No statistical association was found between the quality of the cheese and the water. The water sources were protected, however discard of the waste from cow pens, sanitary sewage, and garbage is still not properly handled. The study indicates that producers need to improve the quality control of the water supply for their cheese factories, fulfill the requirements of chlorine in the water and periodically verify this requirement, ensuring that the produced cheese is safe for human consumption.

show abstract

Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time

Cited by 44 publications

References 57 publications

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

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

Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

Queijo Minas Artesanal Produzido Na Região De Canastra: Características Dos Parâmetros De Produção, Qualidade Da Água E Dos Queijos

Contact Info

Product

Resources

About