The influence of production units and seasons on the physicochemical characteristics, mineral and fatty acid content, and texture profile of the artisanal cheeses from Serra da Canastra, Brazil

• Published in: Journal of food composition and analysis 2023-10, Vol.123, p.105589, Article 105589
• Main Authors: de Jesus Filho, Milton, Klein, Bruna, Quintão Teixeira, Luciano José, Silva, Joyce Grazielle Siqueira, Pallone, Juliana Azevedo Lima, Wagner, Roger, Godoy, Helena Teixeira
• Format: Article
• Language: English
• Subjects: Chemometrics; Dairy product; Fat health indicators; Food composition; Summer; Winter
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2023.105589

Canastra cheese is a product with an indication of origin and obtained from raw cow milk using endogenous culture (pingo). Since this type of cheese is considered one of the best-known and most consumed artisanal dairy products in Brazil, this study aimed to provide relevant information on its characteristics and evaluate the variability related to the production units and seasons. Thirty-six samples (ripened for 22 days) were produced in winter (n = 18) and summer (n = 18) and analyzed for proximate composition, pH, water activity, mineral content, fatty acid profile, fat health indicators, and texture parameters. Our findings revealed that the season and production units affected the composition and texture properties of the samples due to the fact that pH, Ca, Cu, K, and C4:0, C16:0, C14:1, C16:1, C18:1n-9 t, C18:1n-9c, C18:2n-6c levels were higher in cheese produced in summer, while C6:0, C10:0, C12:0, C14:0, and C18:0 content increased in winter samples. Fat content showed low atherogenic and thrombogenic indexs and high desirable hypocholesterolemic fatty acids, and the resilience was the only texture parameter that did not differ among the samples. The principal component analysis separated the cheese produced in different seasons, making this differentiation clear in all production units. The results provide information for consumers about the characteristics and nutritional composition of these products. In addition, they demonstrated that although it has produced in the same region, these cheeses are heterogeneous and have their peculiarities. •Unpublished data on Canasta cheeses were provided.•Sodium, calcium, potassium and magnesium are the major minerals in Canastra cheeses.•The lipid portion of Canasta cheese is composed of 19 fatty acids.•Cheeses have low atherogenic and thrombogenic indices and high desirable hypocholesterolemic fatty acids.•Chemometrics was able to obtain markers for the differentiation of samples produced in winter and summer.