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Food Res Int

Title:		"Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds"
Author(s):		Matera J; Luna AS; Batista DB; Pimentel TC; Moraes J; Kamimura BA; Ferreira MVS; Silva HLA; Mathias SP; Esmerino EA; Freitas MQ; Raices RSL; Quiterio SL; Sant'Ana AS; Silva MC; Cruz AG;
Address:		"Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Quimica Analitica (DQA), 20550-013 Rio de Janeiro, Brazil. Instituto Federal do Parana (IFPR), Paranavai 87703-536, Parana, Brazil. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropedica, Rio de Janeiro, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180306
Issue:
Page Number:		18 - 26
DOI:		10.1016/j.foodres.2018.03.014
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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 Padrao, Prato and Coalho, n?ª+=?ª+200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (>15% RDI/30?ª+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?ª+g?ª+100?ª+g(-1)). Coalho cheese had a higher acetic acid level, while citric acid and lactic acid predominated in Minas Padrao 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"
Keywords:		Brazil Cheese/*analysis Fatty Acids/*analysis Food Analysis/methods Minerals/*analysis *Nutritive Value Odorants/*analysis Smell Taste Volatile Organic Compounds/*analysis Brazilian cheese Fatty acids Minerals Organic acids Volatile profile;
Notes:		"MedlineMatera, 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 Quiterio, Simone L Sant'Ana, Anderson S Silva, Marcia C Cruz, Adriano G eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/05/08 Food Res Int. 2018 Jun; 108:18-26. doi: 10.1016/j.foodres.2018.03.014. Epub 2018 Mar 6"