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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.
Source:
Food research international 2018 v.108 pp. 18-26
ISSN:
0963-9969
Subject:
acetic acid, calcium, cheeses, chromium, citric acid, conjugated linoleic acid, copper, ethanol, fatty acid composition, iron, lactic acid, magnesium, manganese, manufacturing, mineral content, minerals, nutritive value, physicochemical properties, potassium, proteins, sodium, surveys, volatile compounds, zinc
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.