TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS

Wilson Paulo Semedo Tavares, Simone Cruz Andrade, Beatriz Monteiro da Silveira
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Abstract

Cheese is a nutritionally rich product, distinguished by its unique sensorial qualities. Processing technology for cheeses in different countries is still handmade, thus, the microbial community structure is complex and the cheese flavour fluctuates wildly. Therefore, this study aimed to investigate the sensory acceptance, microbiological and physical-chemical properties of traditional cheese produced in Fogo Island – Cape Verde. Coalho cheese is the most produced and consumed cheese in Cape Verde and is frequently made according to traditional or artisanal procedures. Regarding to physical-chemical analyses, parameters such as fat, moisture, pH, titratable acidity, protein, and ash were studied. Microbiological parameters such as Escherichia coli, Listeria monocytogenes, salmonella and coliforms were studied. A Sensory acceptance test was carried out by 23 panellists, where all evaluated attributes obtained an acceptability index greater than 70%. According to the Cape Verdean standard for cheese, the cheeses were classified as fresh and low-fat cheese. Regarding moisture content, the obtained results allow to classify cheese A as semi-soft cheese and B and C as soft cheese. Concerning pH and titratable acidity, the values ranged from 5.68 to 6.19 and 6.4 to 11.1 mLNaOH1N/100g, respectively. Salmonella and L. monocytogenes were not detected, E. Coli was lower than the maximum accepted value established by Commission Regulation (EC) No 2073/2005 and Commission Regulation (EC) No 1441/2007. In contrast, faecal coliforms in cheeses B and C were higher than those established by the Commission Regulation (EC). Overall, the results from this study may contribute to improving the production process and quality control of coalho cheese.
佛得角雾岛生产的传统奶酪:理化、感官、卫生和安全特性
奶酪是一种营养丰富的产品,具有独特的感官品质。不同国家的奶酪加工技术仍然是手工制作的,因此微生物群落结构复杂,奶酪风味波动很大。因此,本研究旨在调查佛得角福戈岛生产的传统奶酪的感官接受度、微生物和物理化学特性。Coalho 奶酪是佛得角生产和消费最多的奶酪,通常按照传统或手工程序制作。在物理化学分析方面,对脂肪、水分、pH 值、可滴定酸度、蛋白质和灰分等参数进行了研究。还研究了大肠杆菌、李斯特菌、沙门氏菌和大肠菌群等微生物参数。23 位评委进行了感官接受度测试,所有评估属性的接受度指数均大于 70%。根据佛得角的奶酪标准,这些奶酪被归类为新鲜低脂奶酪。关于水分含量,所得结果可将奶酪 A 划分为半软奶酪,将奶酪 B 和 C 划分为软奶酪。关于 pH 值和可滴定酸度,其范围分别为 5.68 至 6.19 和 6.4 至 11.1 mLNaOH1N/100g。未检测到沙门氏菌和单核细胞增多性酵母菌,大肠杆菌低于欧盟委员会法规(EC)第 2073/2005 号和欧盟委员会法规(EC)第 1441/2007 号规定的最大接受值。相比之下,奶酪 B 和奶酪 C 中的粪大肠菌群高于欧盟委员会法规(EC)规定的值。总之,这项研究的结果可能有助于改进煤荷奶酪的生产过程和质量控制。
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