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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
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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

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