Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-27T01:13:56.488Z Has data issue: false hasContentIssue false
  • English
  • Français

Authenticity under threat: grated Parmesan cheese sold in Brazil

Published online by Cambridge University Press:  07 April 2022

Rafael Fagnani ,
Bruno Cesar Michelette Damião ,
Régia Patrícia Saviani Trentin  and
Ana Paula Kuller Zanoni
Rafael Fagnani*
Affiliation:
Programa de Pós-graduação Stricto Sensu em Saúde e Produção Animal, Universidade Pitagoras Unopar, Arapongas, Paraná, Brazil
Bruno Cesar Michelette Damião
Affiliation:
Programa de Pós-graduação Stricto Sensu em Ciência e Tecnologia de Leite e Derivados, Universidade Pitagoras Unopar, Londrina, Paraná, Brazil
Régia Patrícia Saviani Trentin
Affiliation:
Programa de Pós-graduação Stricto Sensu em Ciência e Tecnologia de Leite e Derivados, Universidade Pitagoras Unopar, Londrina, Paraná, Brazil
Ana Paula Kuller Zanoni
Affiliation:
Programa de Pós-graduação Stricto Sensu em Saúde e Produção Animal, Universidade Pitagoras Unopar, Arapongas, Paraná, Brazil
*
Author for correspondence: Rafael Fagnani, Email: rafael.fagnani@unopar.br
Get access Rights & Permissions [Opens in a new window]

Abstract

This research communication depicts the quality and authenticity of grated Parmesan cheese sold in Brazil, with novel emphasis on ripening time. The sampling included all brands manufactured and packed at Brazilian dairy plants under federal inspection and sold in Londrina between June and September 2017. A total of 24 samples were analyzed (3 batches of 8 brands) for microbiological and compositional characteristics, including urea-PAGE electrophoresis for the quantitative determination of the milk proteins. About 80% of the samples were insufficiently ripened and 32% with low-fat content. Faced with these economically motivated food frauds, the authenticity of grated Parmesan in Brazil may be under threat. It is high recommended that future surveys and regulatory agencies go further than microbiological assessment, including and emphasizing the ripening time as the main parameter of grated Parmesan cheese.

Keywords

Parmigiano Reggianoelectrophoresisripeningproteolysisfood fraud
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 2 , May 2022 , pp. 208 - 212
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aguilar, CEG, Rossi, OD, Vidal, AMC, Ribeiro, LF and Rossi, GAM (2016) Microbial quality of industrial and retail market grated Parmesan cheese in the State of São Paulo, Brazil. Ciência Rural 46, 2257–2263.CrossRefGoogle Scholar
Aliwarga, L, Christianti, EN and Lazarus, C (2017) Development of parmesan cheese production from local cow milk. AIP Conference Proceedings 1840, 060003–1-060003-6.CrossRefGoogle Scholar
AOAC (2002) Determination of Nitrogen (Total) in Cheese (AOAC 2001.14) Association of Official Analytical Chemists, Washington.Google Scholar
Brasil (1997 a) Ministério da Agricultura, Pecuária e Abastecimento. Portaria 353 de 4 de Setembro de 1997. Distrito Federal: Diário Oficial da União (in Portuguese).Google Scholar
Brasil (1997 b) Ministério da Agricultura, Pecuária e Abastecimento. Portaria 357 de 4 de Setembro de 1997. Distrito Federal: Diário Oficial da União (in Portuguese).Google Scholar
Brasil (2019) Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa 60 de 23 de Dezembro de 2019. Distrito Federal: Diário Oficial da União (in Portuguese).Google Scholar
Choi, KH, Lee, H, Lee, S, Kim, S and Yoon, Y (2016) Cheese microbial risk assessments – a review. Asian-Australasian Journal of Animal Sciences 29, 307–314.CrossRefGoogle ScholarPubMed
D'Incecco, P, Limbo, S, Hogenboom, J, Rosi, V, Gobbi, S and Pellegrino, L (2020) Impact of extending hard-cheese ripening: a multiparameter characterization of Parmigiano reggiano cheese ripened up to 50 months. Foods 93, 268–279.CrossRefGoogle Scholar
Fenster, KM, Rankin, SA and Steele, JL (2003) Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese. Journal of Dairy Science 86, 2818–2825.CrossRefGoogle ScholarPubMed
Fox, PF, Guinee, TP, Cogan, TM and McSweeney, PL (2017) Fundamentals of Cheese Science. New York: Springer, pp. 185–229.CrossRefGoogle Scholar
Freitas, MLF, Polachini, TC, de Souza, AC and Telis-Romero, J (2016) Sorption isotherms and thermodynamic properties of grated Parmesan cheese. International Journal of Food Science & Technology 51, 250–259.CrossRefGoogle Scholar
Gomes, FD, Alves, A, Pimentel, TC and Klososki, SJ (2015) Chemical composition in Parmesan cheese marketed in Paranavaí – Paraná. Revista do Instituto de Laticínios Cândido Tostes 704, 185–191, (in Portuguese).CrossRefGoogle Scholar
IDF (1982) Cheese and processed cheese. Total solids content (Standard FIL-IDF 4A). Brussels, Belgium.Google Scholar
Inmetro (2003) Informações ao consumidor [Online]. Available at http://www.inmetro.gov.br/consumidor/produtos/queijoRalado.asp (Accessed 11 October 2021).Google Scholar
ISO (2008) Cheese. Determination of fat content. Van Gulik method (ISO 3433). Geneva, Switzerland.Google Scholar
ISO (2016) Milk and milk products. Determination of nitrogen content – Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (ISO 8968-4:2016). Geneva, Switzerland.Google Scholar
Júnior, LCGC, Fernandes, LE, Costa, RGB, Magalhães, FAR, de Paula, JCJ and Sobral, D (2019) Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes using pasteurized milk and industrial dairy cultures. Revista do Instituto de Laticínios Cândido Tostes 743, 171–184.CrossRefGoogle Scholar
Lynch, JM, Barbano, DM and Fleming, JR (2002) Determination of the total nitrogen content of hard, semihard, and processed cheese by the Kjeldahl method: collaborative study. Journal of AOAC International 85, 445–455.CrossRefGoogle ScholarPubMed
Mayer, HK, Rockenbauer, C and Mlcak, H (1998) Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC. Le Lait 78, 425–438.CrossRefGoogle Scholar
Ming, P and Wood, K (2020) Brazil: Dairy and Products Annual [Online] Available at https://wwwfasusdagov/data/brazil-dairy-and-products-annual-7 (Accessed 30/09/2021).Google Scholar
Mohan, MS, O'Callaghan, TF, Kelly, P and Hogan, SA (2021) Milk fat: opportunities, challenges and innovation. Critical Reviews in Food Science and Nutrition 6114, 2411–2443.CrossRefGoogle Scholar
Possas, A, Bonilla-Luque, OM and Valero, A (2021) From cheese-making to consumption: exploring the microbial safety of cheeses through predictive microbiology models. Foods 102, 355–366.CrossRefGoogle Scholar
Serrano, NS, Zweifel, C, Corti, S and Stephan, R (2018) Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland. Italian Journal of Food Safety 7, 110–115.Google ScholarPubMed
Silvestri, C, Aquilani, B, Piccarozzi, M and Ruggieri, A (2020) Consumer quality perception in traditional food: Parmigiano Reggiano cheese. Journal of International Food and Agribusiness Marketing 32, 141–167.CrossRefGoogle Scholar
Trombete, FM, Castro, IMD, Teixeira, ADS, Saldanha, T and Fraga, ME (2014) Aflatoxin M1 contamination in grated Parmesan cheese marketed in Rio de Janeiro-Brazil. Brazilian Archives of Biology and Technology 572, 269–273.Google Scholar
Supplementary material: PDF

Fagnani et al. supplementary material

Fagnani et al. supplementary material

Download Fagnani et al. supplementary material(PDF)
PDF 146.5 KB