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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY; v. 18, n. 5 AUG 2019.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/20456-9 - Uma abordagem metagenômica e de modelagem preditiva para o estudo da ecologia microbiana e segurança microbiológica de queijos artesanais brasileiros
• Beneficiário: Bruna Akie Kamimura Nascimento
• Linha de fomento: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/14891-7 - Modelagem da inibição de Listeria monocytogenes por bactérias ácido láticas (BAL) em queijos Minas tradicionais
• Beneficiário: Fernanda Bovo Campagnollo
• Linha de fomento: Bolsas no Brasil - Pós-Doutorado