Authenticity under threat: grated Parmesan cheese sold in Brazil. Issue 2 (7th May 2022)

• Record Type: Journal Article
• Authors: Fagnani, Rafael; Damião, Bruno Cesar Michelette; Trentin, Régia Patrícia Saviani; Zanoni, Ana Paula Kuller
• Is Part Of: Journal of dairy research. Volume 89:Issue 2(2022)
• Page Start: 208
• Page End: 212
• Publication Date: 2022-05-07
• Subjects: Parmigiano Reggiano -- electrophoresis -- ripening -- proteolysis -- food fraud; Dairying -- Periodicals; Dairying -- Research -- Periodicals; 636.214205
• DOI: 10.1017/S0022029922000310
• Languages: English
• ISSNs: 0022-0299

Abstract

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.