Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346587
Type: Artigo
Title: Brazilian cheeses: a survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds
Author: Matera, Juliana
Luna, Aderval S.
Batista, Diego B.
Pimentel, Tatiana C.
Moraes, Jeremias
Kamimura, Bruna A.
Ferreira, Marcus Vinicius S.
Silva, Hugo L. A.
Mathias, Simone P.
Esmerino, Erick A.
Freitas, Monica Q.
Raices, Renata S. L.
Quitério, Simone L.
Sant'Ana, Anderson S.
Silva, Marcia C.
Cruz, Adriano G.
Abstract: Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrão, Prato and Coalho, n = 200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (>15% RDI/30 g), with low atherogenic and thrombogenic indices, with ethanol as the main alcohol and butanoic acid as the main acid, and moderate to high sodium content. Minas Frescal cheese presented lower nutritional value (proteins, lipids, and minerals), while Prato cheese had a higher fatty acids concentration, including conjugated linoleic acid (0.013 g 100 g−1). Coalho cheese had a higher acetic acid level, while citric acid and lactic acid predominated in Minas Padrão cheese. The results provide essential information for Brazilian consumers, demonstrated that the manufacturing conditions are heterogeneous and suggested that a standardized manufacturing protocol for dairy processors is needed
Subject: Ácidos graxos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2018.03.014
Address: https://www.sciencedirect.com/science/article/pii/S0963996918301819
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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