Brazilian artisan white cheese (queijinho): Characterization of lactic bacteria and their physicoChemical, microbiological, and sensorial properties

Abstract

Queijinho is an artisanal cheese traditionally made from raw milk and whose know-how was brought to the Blumenau region (Brazil) by German immigrants in the mid-19th century, and to these days it is produced and marketed without control of quality criteria. This study aims to identify lactic acid bacteria and characterize the queijinho based on its physicochemical, microbiological, and sensory properties, contributing to its official registration and production regulation. Queijinho samples donated by three producers were chemically and biologically characterized, and DNA sequencing was used to identify the lactic acid bacteria. Queijinho were classified as skimmed (1.29–9.83 %) and low fat (11.04–14.35 %), based on fat matter in dry extract (FMDE), with protein content ranging from 23.09 ± 0.72 to 18.37 ± 0.86 g/100 g. Thirty-three bacterial genera were identified, particularly Streptococcus thermophilus and Streptococcus salivarius. No harmful bacteria such as Salmonella or Listeria were found, emphasizing good hygienic practices. Queijinho made from pasteurized milk showed higher chewiness (7.850 ± 1.250 N) and acceptance index (47.50 %) in the sensory analysis compared to the samples made from raw milk. The study highlights the significance of maintaining traditional practices in queijinho production, which contribute to its unique sensorial and microbiological properties.