Evaluation of traditional semi‐hard Brazilian cheeses using chemometric tools to identify possible denomination fraud

This study aimed to evaluate and classify some of the main traditional Brazilian semi‐hard cheeses, using multivariate tools to determine possible denomination fraud. Fifty‐six samples of Minas Artisanal (MA), Colonial (AC), Minas Padrão (MP) and Meia Cura (MC) cheeses were analysed. All the evaluat...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 76; no. 3; pp. 616 - 626
Main Authors Fitztum, Amanda Carneiro, Lima, Larissa Siqueira, Judacewski, Priscila, Salem, Renata Dinnies Santos, De Dea Lindner, Juliano, Demiate, Ivo Mottin, Zielinski, Acácio Antonio Ferreira, Alberti, Aline, Nogueira, Alessandro
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.08.2023
Subjects
Artisanal cheeses
Cheese
Cheese authenticity
Classification
Dairy products
DD‐SIMCA
Fraud
HCA
PCA
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Summary:This study aimed to evaluate and classify some of the main traditional Brazilian semi‐hard cheeses, using multivariate tools to determine possible denomination fraud. Fifty‐six samples of Minas Artisanal (MA), Colonial (AC), Minas Padrão (MP) and Meia Cura (MC) cheeses were analysed. All the evaluated parameters indicated high variability. PCA and HCA confirmed two groupings (AC and MP; and MA and MC) with high similarity. The DD‐SIMCA method classified the cheeses with 83% accuracy. AC (48%) and MA (20%) cheeses were the most well classified in their respective denomination. These results were efficient in classifying groups and demonstrating the lack of authenticity regarding the denominations of these cheeses. Authenticity of artisanal cheeses.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12954