Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil
ABSTRACT Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in r...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Minas Gerais
2023-06-01
|
| Series: | Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352023000300395&tlng=en |
| _version_ | 1797810417100128256 |
|---|---|
| author | A.F. Dargère S.M. Pinto L.R. Abreu L.F. Correia D.B. Santos J.G. Silva J.O. Marçal C.A.P. Garbossa R.A.P.G. Faria P.B. Faria |
| author_facet | A.F. Dargère S.M. Pinto L.R. Abreu L.F. Correia D.B. Santos J.G. Silva J.O. Marçal C.A.P. Garbossa R.A.P.G. Faria P.B. Faria |
| author_sort | A.F. Dargère |
| collection | DOAJ |
| description | ABSTRACT Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal composition to identify parameters that are useful to differentiate them. There were differences among the cheeses from different regions for the soluble nitrogen variables, extension and depth of ripening indexes, ash, oxidation, fat and pH. The highest values for the ripening length and depth index were observed in the Cerrado region. The cheeses from the Canastra region were different due to the higher moisture content, and the cheeses from Campo das Vertentes presented higher pH and nitrogen compound values. Despite the similarities among cheeses in each region, they had dispersed positions in the principal components analysis. There are differences in the physicochemical and centesimal composition among the artisanal Minas cheeses from the distinct regions in Minas Gerais, and the analyzed parameters can be used to differentiate them. The contents of ash, fat, oxidation index, soluble nitrogen and pH were the parameters that were associated with greater differences in cheeses. |
| first_indexed | 2024-03-13T07:07:27Z |
| format | Article |
| id | doaj.art-4a451777a25c444aa2a4e89a81112ead |
| institution | Directory Open Access Journal |
| issn | 1678-4162 |
| language | English |
| last_indexed | 2024-03-13T07:07:27Z |
| publishDate | 2023-06-01 |
| publisher | Universidade Federal de Minas Gerais |
| record_format | Article |
| series | Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
| spelling | doaj.art-4a451777a25c444aa2a4e89a81112ead2023-06-06T07:32:07ZengUniversidade Federal de Minas GeraisArquivo Brasileiro de Medicina Veterinária e Zootecnia1678-41622023-06-0175339540610.1590/1678-4162-12851Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, BrazilA.F. Dargèrehttps://orcid.org/0000-0003-1793-8188S.M. Pintohttps://orcid.org/0000-0001-8431-6034L.R. Abreuhttps://orcid.org/0000-0002-8142-415XL.F. Correiahttps://orcid.org/0000-0003-0709-8074D.B. Santoshttps://orcid.org/0000-0002-3664-1569J.G. Silvahttps://orcid.org/0009-0000-4718-8280J.O. Marçalhttps://orcid.org/0000-0002-2470-2176C.A.P. Garbossahttps://orcid.org/0000-0003-3244-7184R.A.P.G. Fariahttps://orcid.org/0000-0002-3439-6109P.B. Fariahttps://orcid.org/0000-0002-2890-5472ABSTRACT Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal composition to identify parameters that are useful to differentiate them. There were differences among the cheeses from different regions for the soluble nitrogen variables, extension and depth of ripening indexes, ash, oxidation, fat and pH. The highest values for the ripening length and depth index were observed in the Cerrado region. The cheeses from the Canastra region were different due to the higher moisture content, and the cheeses from Campo das Vertentes presented higher pH and nitrogen compound values. Despite the similarities among cheeses in each region, they had dispersed positions in the principal components analysis. There are differences in the physicochemical and centesimal composition among the artisanal Minas cheeses from the distinct regions in Minas Gerais, and the analyzed parameters can be used to differentiate them. The contents of ash, fat, oxidation index, soluble nitrogen and pH were the parameters that were associated with greater differences in cheeses.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352023000300395&tlng=enauthenticitycertificationregional characterizationCanastraSerro |
| spellingShingle | A.F. Dargère S.M. Pinto L.R. Abreu L.F. Correia D.B. Santos J.G. Silva J.O. Marçal C.A.P. Garbossa R.A.P.G. Faria P.B. Faria Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil Arquivo Brasileiro de Medicina Veterinária e Zootecnia authenticity certification regional characterization Canastra Serro |
| title | Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil |
| title_full | Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil |
| title_fullStr | Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil |
| title_full_unstemmed | Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil |
| title_short | Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil |
| title_sort | artisanal minas cheese parameters associated with regions of origin in minas gerais brazil |
| topic | authenticity certification regional characterization Canastra Serro |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352023000300395&tlng=en |
| work_keys_str_mv | AT afdargere artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT smpinto artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT lrabreu artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT lfcorreia artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT dbsantos artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT jgsilva artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT jomarcal artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT capgarbossa artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT rapgfaria artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil AT pbfaria artisanalminascheeseparametersassociatedwithregionsoforigininminasgeraisbrazil |