Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach

Antonio Carlos Prestes Pereira,Alessandro Nogueira,Marina Tolentino Marinho,Ivo Mottin Demiate,Acácio Antonio Ferreira Zielinski,Aline Alberti,Priscila Judacewski,Gabriel Coelho,Renata Dinnies Santos Salem

doi:10.1590/0103-8478cr20190595

Antonio Carlos Prestes Pereira, Alessandro Nogueira + Show 7 more

Open Access

https://doi.org/10.1590/0103-8478cr20190595

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Abstract

ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other microbiological parameters were in accordance with the current legislation, RDC no 12/2001 of Anvisa. The comparative assessments between these two cheeses indicated that they are different. In addition, the wide range of results indicated a lack of processing standardization. The mean values of the physicochemical and textural parameters should be considered as recommended for these cheeses in Brazil.

Highlights

The production of white mold surfaceripened cheeses in Brazil started around the 1930s in the state of Minas Gerais, which is considered to be the first time that this class of cheese was produced in the southern hemisphere
The whole (Camembert-type) and wedges (Brie-type) cheeses ripened with white mold on the surface were characterized
This indicated the need to establish identity and quality standards for the class of cheeses ripened with white mold in Brazil

Summary

Introduction

The production of white mold surfaceripened cheeses in Brazil started around the 1930s in the state of Minas Gerais, which is considered to be the first time that this class of cheese was produced in the southern hemisphere. In 2017 the production of these cheeses in Brazil was 3,289 tons (72% and 28% of Brie and Camembert-type, respectively), which was produced by fourteen companies (BRASIL, 2018). These cheeses are frequently consumed at home or in restaurants in colder regions of southern Brazil, with friends or at social gatherings, and usually with wine (JUDACEWSKI et al, 2019). It is estimated that this class of cheese represents 2-3% of cheese production worldwide (SPINNLER, 2017). These cheeses are coated with Penicillium camemberti or P. candidum mycelium and they have

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