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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

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Kamimura, Bruna A. [1] ; Magnani, Marciane [2] ; Luciano, Winnie A. [2] ; Campagnollo, Fernanda B. [1] ; Pimentel, Tatiana C. [3] ; Alvarenga, Veronica O. [1] ; Pelegrino, Beatriz O. [4] ; Cruz, Adriano G. [4, 5] ; Sant'Ana, Anderson S. [1]
Total Authors: 9
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Fed Paraiba, Dept Food Engn, Lab Microbial Proc Foods, Joao Pessoa, PB - Brazil
[3] Fed Inst Parana, Campus Paranavai, Paranavai, PR - Brazil
[4] Fed Fluminense Univ, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil
[5] Fed Inst Educ Sci & Technol Rio De Janeiro, Dept Food, BR-20270021 Rio De Janeiro, RJ - Brazil
Total Affiliations: 5
Document type: Review article
Web of Science Citations: 0

A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture-dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing-based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses. (AU)

FAPESP's process: 13/20456-9 - A metagenomic and predictive modeling approach to the study the microbial ecology and safety of Brazilian artisanal cheeses
Grantee:Bruna Akie Kamimura Nascimento
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
Grantee:Fernanda Bovo Campagnollo
Support type: Scholarships in Brazil - Post-Doctorate