Shelf life study of handmade and industrially processed<i>Minas frescal</i>cheese

Silva, Thamiris Evangelista; Santos, Priscila Alonso dos; Silva, Kamilla Soares; Machado, André Luiz Borges; Garcia, Lismaíra Gonçalves Caixeta

doi:10.1108/nfs-12-2018-0359

Cited by 6 publications

(5 citation statements)

References 17 publications

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“…Silva et al (2019) characterized and compared two brands of artisanal Minas frescal cheese and observed an average decrease of 0.02 pH units per day of storage ranging from 6.80 on day 1 to 6.58 on day 10 for cheese A. The pH of cheese B was constant but lower than that of cheese A, averaging 6.1 and not changing significantly during the storage period.…”

Section: Resultsmentioning

confidence: 99%

Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

Silva¹,

Viana

Guariglia

et al. 2019

NFS

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Purpose The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural flavourings with an antimicrobial effect on foods. The purpose of the present study is to evaluate the in vitro antimicrobial activity of “malagueta” chili pepper and “dedo de moça” hot pepper on Minas Frescal cheese supplemented with Escherichia coli strains. Design/methodology/approach Each cheese contained 0, 10, 15 and 20 per cent concentrations of “malagueta” chilli pepper and “dedo de moça” hot pepper supplemented with 200 µL of E. coli/kg cheese. The cheeses were stored under refrigeration at 7 °C for 28 days. The E. coli, pH and titratable acidity were analysed for this cheese. Findings “Dedo de moça” hot pepper showed a bacteriostatic effect on E. coli strains being more efficient on day 1. However, the “malagueta” hot pepper showed bactericidal effect and was efficient during the 28 days of storage. The pH showed a gradual decrease (p = 0.000) throughout the storage period; therefore, the acidity was increased even when the CFU/g count remained constant. The peppers had an antimicrobial effect on E. coli strains, and thus might be an alternative to extend the shelf life of Minas frescal cheese. Originality/value The study of natural condiments as an antimicrobial alternative is important because they prevent infections and food infections, increase shelf life and make it possible to offer differentiated products in the market.

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Section: Resultsmentioning

confidence: 99%

Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

Silva¹,

Viana

Guariglia

et al. 2019

NFS

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“…The coliforms are one of the important indicator microorganisms the during cheese production process and then after [17]. As seen in Table 3, coliform bacteria counts were between <2 and 5.92 log CFU g -1 .…”

Section: Microbiological Propertiesmentioning

confidence: 97%

“…TAMB counts in dairy products demonstrate hygienic quality in milk, insu cient pasteurization, and cross-contamination. The TAMB counts are a serious problem for food safety [15,17]. TAMB counts of samples were a minimum of 6.74 log CFU g -1 , a maximum of 8.99 log CFU g -1 and a mean of 8.26 log CFU g -1 (Table 3).…”

Section: Microbiological Propertiesmentioning

confidence: 99%

“…The high protein, moisture, lactose level, high pH, low salt content, and non-hygienic production process in cheese are eased microbial contamination from the environmental [14][15][16]. The microorganisms can affect the sensory properties of cheese due to decomposing protein and fat and can lead to health problems and toxic compounds [17].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

Kalaycı

Ürkek²,

Öztürk³

et al. 2022

Biol Trace Elem Res

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The Çökelek samples what 30 different, were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. The As was detected in the 4 of 30 samples, while the Pb was determined in the 6 of 30 samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents and ripening index of samples were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean TAMB count of Çökelek samples were found as 8.26 log CFU g − 1 . The coliform bacteria and yeastmold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g − 1 and 7.11 log CFU g − 1 , respectively. There are not mentioned traditional cheeses in the legal rules such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform a further studied, and determine the legal limits.

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“…TAMB counts in dairy products demonstrate low hygienic quality in milk, insu cient pasteurization, and cross-contamination. The TAMB counts are a serious problem for food safety [15,17]. TAMB counts of samples were a minimum of 6.74 log CFU g -1 , a maximum of 8.99 log CFU g -1 and a mean of 8.26 log CFU g -1 (Table 3).…”

Section: Microbiological Propertiesmentioning

confidence: 99%

Determination of some heavy metal and mineral contents microbiological and chemical properties of Çökelek cheeses

Kalaycı

Ürkek

Öztürk

et al. 2022

Preprint

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The Çökelek samples what 30 different, were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some physicochemical and microbiological properties of samples. The As was detected in the 4 of 30 samples, while the Pb was determined in the 6 of 30 samples. The mean major and trace element contents of Çökelek samples were ordered as Na > P > Ca > K > Mg and Al > Zn > Ni > Cu, respectively. The physicochemical properties indicated a high deviation among samples. The mean total solids, ash, salt, fat, protein waters soluble nitrogen contents and ripening index of samples were 29.83%, 1.88%, 0.68%, 4.31%, 19.84%, 0.33%, and 1.79%, respectively. The mean TAMB count of Çökelek samples were found as 8.26 log CFU g− 1. The coliform bacteria and yeast-mold counts were detected in 11 and 27 of 30 samples, respectively. The mean coliform and yeast-mold counts were 1.82 log CFU g− 1 and 7.11 log CFU g− 1, respectively. There are not mentioned traditional cheeses in the legal rules such as the Turkish Food Codex. So, there is no legal limit and standard production processes. This situation is a problem in terms of traditional cheese quality. For this reason, traditional cheese should perform a further studied, and determine the legal limits.

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Shelf life study of handmade and industrially processedMinas frescalcheese

Cited by 6 publications

References 17 publications

Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese

Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey

Determination of some heavy metal and mineral contents microbiological and chemical properties of Çökelek cheeses

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