Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its official control. In this context, this study inves...

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Autores principales:	Mykaell Yan Muniz de Souza, Felipe Barbosa Cavalcanti, Elainy Virgínia dos Santos Pereira, Flávia Carolina Alonso Buriti, Eliane Rolim Florentino
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Cream cheeses Food standards Adequacy to labelling of fat High fat cheeses Very high moisture cheeses Science (General) Q1-390 Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/ef2281fdc82f4c7c8b69b4e99a54a192
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id	oai:doaj.org-article:ef2281fdc82f4c7c8b69b4e99a54a192
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spelling	oai:doaj.org-article:ef2281fdc82f4c7c8b69b4e99a54a1922021-12-02T05:03:05ZRicotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses2405-844010.1016/j.heliyon.2021.e08408https://doaj.org/article/ef2281fdc82f4c7c8b69b4e99a54a1922021-11-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2405844021025111https://doaj.org/toc/2405-8440Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its official control. In this context, this study investigated the physicochemical quality of five Brazilian ricotta cream brands to verify the extent of differences in the composition of this product, emphasizing the characterization and classification according to the Brazilian legislation and the Codex Alimentarius standards. Significant differences between brands concerning pH, titratable acidity, moisture, ash, fat, and fat in dry matter (FDM) were observed (P < 0.05), which were probably a result of their heterogeneous ingredient composition. According to Brazilian regulatory standards, all samples fit the “very high moisture” definition, and the brands A, B, D and E achieved the classification of “high-fat cheeses” since they contained at least 60.0% of FDM. Brand C was the only product that could be classified as a “medium fat cheese” due to having FDM values between 25.0% and 44.9%. All samples fit the Brazilian and Codex Alimentarius classification for “cream cheeses” based on their moisture, dry matter content, moisture on a fat-free basis and FDM. The results reinforce the need for regulatory standards regarding the physicochemical quality and composition of this cheese variety, to guarantee more transparency for the consumers and that they have access to more homogeneous products.Mykaell Yan Muniz de SouzaFelipe Barbosa CavalcantiElainy Virgínia dos Santos PereiraFlávia Carolina Alonso BuritiEliane Rolim FlorentinoElsevierarticleCream cheesesFood standardsAdequacy to labelling of fatHigh fat cheesesVery high moisture cheesesScience (General)Q1-390Social sciences (General)H1-99ENHeliyon, Vol 7, Iss 11, Pp e08408- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Cream cheeses Food standards Adequacy to labelling of fat High fat cheeses Very high moisture cheeses Science (General) Q1-390 Social sciences (General) H1-99
spellingShingle	Cream cheeses Food standards Adequacy to labelling of fat High fat cheeses Very high moisture cheeses Science (General) Q1-390 Social sciences (General) H1-99 Mykaell Yan Muniz de Souza Felipe Barbosa Cavalcanti Elainy Virgínia dos Santos Pereira Flávia Carolina Alonso Buriti Eliane Rolim Florentino Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
description	Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its official control. In this context, this study investigated the physicochemical quality of five Brazilian ricotta cream brands to verify the extent of differences in the composition of this product, emphasizing the characterization and classification according to the Brazilian legislation and the Codex Alimentarius standards. Significant differences between brands concerning pH, titratable acidity, moisture, ash, fat, and fat in dry matter (FDM) were observed (P < 0.05), which were probably a result of their heterogeneous ingredient composition. According to Brazilian regulatory standards, all samples fit the “very high moisture” definition, and the brands A, B, D and E achieved the classification of “high-fat cheeses” since they contained at least 60.0% of FDM. Brand C was the only product that could be classified as a “medium fat cheese” due to having FDM values between 25.0% and 44.9%. All samples fit the Brazilian and Codex Alimentarius classification for “cream cheeses” based on their moisture, dry matter content, moisture on a fat-free basis and FDM. The results reinforce the need for regulatory standards regarding the physicochemical quality and composition of this cheese variety, to guarantee more transparency for the consumers and that they have access to more homogeneous products.
format	article
author	Mykaell Yan Muniz de Souza Felipe Barbosa Cavalcanti Elainy Virgínia dos Santos Pereira Flávia Carolina Alonso Buriti Eliane Rolim Florentino
author_facet	Mykaell Yan Muniz de Souza Felipe Barbosa Cavalcanti Elainy Virgínia dos Santos Pereira Flávia Carolina Alonso Buriti Eliane Rolim Florentino
author_sort	Mykaell Yan Muniz de Souza
title	Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
title_short	Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
title_full	Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
title_fullStr	Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
title_full_unstemmed	Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
title_sort	ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/ef2281fdc82f4c7c8b69b4e99a54a192
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Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

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