TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS
Journal: INTERNATIONAL JOURNAL OF RESEARCH -GRANTHAALAYAH (Vol.12, No. 2)Publication Date: 2024-02-29
Authors : Wilson Paulo Semedo Tavares; Simone Da Cruz Andrade; Beatriz Monteiro da Silveira;
Page : 93-105
Keywords : Coalho Cheese; Quality; Centesimal Composition; E. Coli; Salmonella;
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.
Other Latest Articles
- EVALUATING THE EFFECTIVENESS OF HUMAN RESOURCE MANAGEMENT STRATEGIES ON EMPLOYEE CONTENTMENT IN NIGERIA'S SERVICE SECTOR (BANKING INDUSTRY)
- ROLE OF PRP IN DIABETIC FOOT ULCER
- HYPERCALCEMIA OF MALIGNANCY ASSOCIATED WITH EXTENSIVE LYTIC BONE LESIONS IN B-CELL ACUTE LYMPHOBLASTIC LEUKEMIA (ALL): NOT SO MALIGNANT
- LA NEUROFIBROMATOSE DE TYPE 1 ET TROUBLES PSYCHIATRIQUES: REVUE DE LA LITTERATURE
- THE ROLE OF INTERDISCIPLINARITY AS A FRAMEWORK IN HANDLING CULTURE SPECIFIC CONCEPTS WITH REFERENCE TO TAMIL EGAI
Last modified: 2024-04-20 15:26:20