Proximal composition, color and lipid quality of fresh and matured blue cheese
DOI:
https://doi.org/10.14295/2238-6416.v72i3.613Keywords:
gorgonzola, System L *, a *, b *, lipid profileAbstract
Blue cheese is considered fresh at 35 days of maturation. This same cheese can be denominated gorgonzola type after 90 days of maturation, when it will be able to undergo variations in its physical and physical-chemical characteristics. The aim of this study was to compare the variations in the color and physico-chemical composition characteristics of fresh and mature blue cheese, as well as to determine the lipid quality indexes. Three replicates of the same batch of Blue cheese (0 day)were separated, which were submitted to the color analyses (L*, a*, b*), physicalchemical (moisture, ashes, proteins, lipids, carbohydrates and sodium) and fatty acid profile. The other portions of blue cheese were submitted to the maturation process under the same conditions of temperature and relative humidity of the air. For the mature cheese samples (45 days), the same analyzes were carried out for comparison
effect and initial characteristics change. The results showed that the maturation process of the cheese interfered and altered the color, especially by the development of the fungus acquiring intense green coloration. In the physical-chemical parameters, the percentages of humidity, ashes and sodium showed significant changes. The fatty
acid profile revealed significant alterations in the percentage of fatty acids, sums, ratios and indexes of lipid quality giving to mature cheese a greater atherogenic and thrombogenic potential.
Downloads
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
