scholarly journals Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

2020 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan de Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossi de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Raw Milk ◽  
Minas Gerais ◽  
Microbiological Safety ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
The Many

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.

scholarly journals Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

2021 ◽  
Vol 12 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Foodborne Pathogens ◽  
Dairy Industry ◽  
Raw Milk ◽  
Small Scale ◽  
Scale Production ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
Microbial Risks ◽  
Cheese Production

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity 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.

scholarly journals Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais

2009 ◽  
Vol 33 (6) ◽  
pp. 1615-1620
Author(s):  
Maria das Graças Clemente ◽  
Luiz Ronaldo de Abreu ◽  
Sandra Maria Pinto ◽  
Creuza Pedroso Amaral Rezende
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Economic History ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Minas Gerais ◽  
Northern Region ◽  
Cottage Cheese ◽  
Cattle Breeding ◽  
Butter Fat

The economic history of Salinas, Minas Gerais is largely based on cattle-breeding. The discoverers found in the city's region a large potential for the progress of their activities, either in agriculture or in cattle-breeding (OLIVEIRA, 2000). Even today, milk production plays an important role in family farming activities, which besides raw milk, provides curdal cheese, cottage cheese, and "bottled butter fat", which is manufactured with fat extracted from whey. Therefore, this study was conducted to analyze the fatty acid profile of "bottled butter fat" produced in Salinas, in the northern region of Minas Gerais , and also to analyze the ratio of saturated to unsaturated fatty acid of these butters. The fatty acid profile of the "bottled butter fat" was determined by chromatographic analysis, according to methodology advanced by Luddy et al. (1960), and later modified by Abreu (1993). Analysis of variance was applied for comparison of the averages by the Tukey test at 5% probability. The fatty acid profiles of all the "bottled butter fat" were found to be similar. The concentration of saturated fatty acids was higher than that of the unsaturated, with averages of 60,36% and 39,64%, respectively.

scholarly journals Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

2019 ◽  
Vol 70 (3) ◽  
pp. 1669
Author(s):  
S. KAMINARIES ◽  
A. SCORDOBEKI ◽  
E. ZOIDOU ◽  
G. MOATSOU
Keyword(s):  
Goat Milk ◽  
Raw Milk ◽  
High Heat ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Pasteurized Milk ◽  
Reduced Fat ◽  
Goat Cheese ◽  
Protected Designation Of Origin ◽  
Penicillium Candidum

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

Microbiological Safety of Raw Milk in Khartoum State, Sudan: 1-Khartoum and Omdurman Cities

2010 ◽  
Vol 9 (5) ◽  
pp. 426-429 ◽  
Author(s):  
Asmahan Azhari Ali ◽  
N.B. Irshad ◽  
S.A. Razaz ◽  
A.A. Manahil
Keyword(s):  
Raw Milk ◽  
Microbiological Safety

scholarly journals Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Separations ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 11 ◽  
Author(s):  
Claudia Zazzu ◽  
Margherita Addis ◽  
Marco Caredda ◽  
Maria Francesca Scintu ◽  
Giovanni Piredda ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Total Concentration ◽  
Great Variability ◽  
Quantitative Distribution ◽  
Qualitative And Quantitative ◽  
Rp Hplc ◽  
Protected Designation Of Origin ◽  
Assessment Validation ◽  
The Many ◽  
First Time

This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed that was completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e., tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1,100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among the many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any health alert situation for consumers.

scholarly journals Ichthyofauna of streams of the Rio Sapucaí basin, upper Rio Paraná system, Minas Gerais, Brazil

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Valter M. Azevedo-Santos ◽  
Heraldo A. Britski ◽  
Claudio Oliveira ◽  
Ricardo C. Benine
Keyword(s):  
First Record ◽  
Minas Gerais ◽  
Small Rivers ◽  
Undescribed Species ◽  
Minas Gerais State ◽  
Rivers And Streams ◽  
The Many

Abstract: The Rio Sapucaí basin, in Minas Gerais State, Brazil, is one of the many watersheds of the upper Rio Paraná system. Ichthyofauna surveys in this basin, in general, are scarce. In addition, small rivers and streams of the region have been targets of anthropogenic actions (e.g., pollution) - which suggest that more ichthyological studies must be performed within the watershed. In this study we provide a survey of species that occur within three streams of the lower Rio Sapucaí basin. Samples were collected in April, July, and November 2017 and in May 2018. Collections resulted in 349 individuals belonging to 28 species, five orders, and 12 families. Among our findings are three putatively undescribed species and the first record of Oligosarcus argenteus and Pareiorhina hyptiorhachis within the Rio Paraná system.

scholarly journals Evolution and factors influencing somatic cell count in raw milk from farms in Viçosa, state of Minas Gerais

2017 ◽  
Vol 39 (4) ◽  
pp. 393
Author(s):  
Leonardo Cotta Quintão ◽  
Adriano França da Cunha ◽  
Lindomar José Bragança ◽  
Kamila Soares Coelho ◽  
Mariana Fonseca Nunes ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Significant Variation ◽  
Somatic Cell Count ◽  
Raw Milk ◽  
Minas Gerais ◽  
Milk Samples ◽  
Factors Influencing ◽  
The Mean ◽  
Structured Questionnaire

The somatic cell count (SCC) of refrigerated raw milk reflects the occurrence of mastitis in the herd and the management of rural property. Therefore, this study aimed to evaluate the SCC of the refrigerated raw milk and its determinant factors in dairy properties of Viçosa, State of Minas Gerais. Monthly, milk samples were taken from 44 cooling tanks during 2012. A structured questionnaire was applied to evaluate the production and management characteristics of the herds. There was a significant variation (p < 0.05) in the mean SCC of the milk, which was lower from June to August. Higher mean SCC and percentages of samples above the limit set by the legislation were observed in months of higher rainfall and ambient temperature (p < 0.05). Mechanical milking, lower milk yield, productivity, inadequate milking procedures, equipment hygiene, and water quality were all factors that influenced (p < 0.05) the SCC of raw refrigerated milk. Milker training is required for production of low SCC milk. 

scholarly journals A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 304 ◽  
Author(s):  
Angela Salzano ◽  
Gelsomina Manganiello ◽  
Gianluca Neglia ◽  
Francesco Vinale ◽  
Donato De Nicola ◽  
...  
Keyword(s):  
Pantothenic Acid ◽  
Metabolite Identification ◽  
Raw Milk ◽  
Buffalo Milk ◽  
Mozzarella Cheese ◽  
Technology Platform ◽  
Mass Spectral ◽  
Market Protection ◽  
Protected Designation Of Origin ◽  
Spectral Libraries

The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and mozzarella cheese. The study utilized eleven dairies located in a protected designation of origin (PDO) region and nine dairies located in non-PDO region in Italy. Samples of raw milk (100 mL) and mozzarella cheese (100 g) were obtained from each dairy. A total of 185 metabolites were consistently detected in both milk and mozzarella cheese. The PLS-DA score plots clearly differentiated PDO and non-PDO milk and mozzarella samples. For milk samples, it was possible to divide metabolites into two classes according to region: those with lower concentrations in PDO samples (galactopyranoside, hydroxybuthyric acid, allose, citric acid) and those with lower concentrations in non-PDO samples (talopyranose, pantothenic acid, mannobiose, etc.,). The same was observed for mozzarella samples with the proportion of some metabolites (talopyranose, 2, 3-dihydroxypropyl icosanoate, etc.,) higher in PDO samples while others (tagatose, lactic acid dimer, ribitol, etc.,) higher in non-PDO samples. The findings establish the utility of GC-MS together with mass spectral libraries as a powerful technology platform to determine the authenticity, and create market protection, for “Mozzarella di Bufala Campana.”

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