Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds

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...

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Bibliographic Details
Published in:	Food research international Vol. 108; pp. 18 - 26
Main Authors:	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.
Format:	Journal Article
Language:	English
Published:	Canada Elsevier Ltd 01-06-2018
Subjects:	Brazilian cheese Fatty acids Minerals Organic acids Volatile profile Volatile profile Minerals Fatty acids Organic acids Brazilian cheese
Online Access:	Get full text
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Summary:	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. [Display omitted] •Brazilian cheeses evaluated regards some quality parameters.•All cheeses were sources of calcium, copper and zinc.•Cheeses had low atherogenic (AI) and thrombogenic (TI) indices.•Ethanol and butanoic acid were the predominant compounds.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2018.03.014