|
Evaluation of the food safety of vegan almond-based cream cheese analogue produced in an artisanal way in Jaraguá do Sul, Brazil |
|---|---|
| รหัสดีโอไอ | |
| Creator | Nicolle Spricigo |
| Title | Evaluation of the food safety of vegan almond-based cream cheese analogue produced in an artisanal way in Jaraguá do Sul, Brazil |
| Contributor | Camila Leithold, Paulo Barreto, Ana Karina Melim Benthien, Zaira Schiodini Pedri, Rosemeri Inês Dams |
| Publisher | Mahasarakham University |
| Publication Year | 2569 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 12 |
| Journal No. | 1 |
| Page no. | 77-93 |
| Keyword | Vegan almond cheese, microbial quality vegan cheese, Brazilian processed cheese, food safety |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | In recent years, the demand and preference for artisanal foods, including cheeses, have increased even in industrialized countries. The objective of this work was to present a plant-based cream cheese which, although similar to dairy products, is new and specially created based on almond milk. To evaluate its safety, microbial and physicochemical analyses were performed. Almond milk was prepared manually and mechanically. Analysis of thermotolerant coliforms and Escherichia coli|, Salmonella spp., determination of viable aerobic mesophiles and mold/yeast count, and positive coagulase Staphylococcus aureus count were carried out. The physicochemical determinations as pH, moisture, ashes, and fat content, were carried out. Sensory evaluation was carried out by a non-trained panel. There was an absence of Salmonella spp. and coagulase-positive Staphylococcus aures. All samples analyzed showed <3 MPN/g of thermotolerant coliforms. The count of viable aerobic mesophiles presented values of 6.27 - 6.47 Log10 for almond-based type cream cheese and 2.41 Log10 for traditional cream cheese. pH values of 5.2 and 5.4, fat content of 24.04 % and 26.44 % were obtained for almond-based type cream cheese and traditional cream cheese, respectively. Ash values of 2.5% and 71.44% of moisture content were obtained with the manual extraction, which were higher than with the mechanical extraction. Most of the panelists approved the almond-based cream cheese. Results demonstrated that the vegetarian product type “cream cheese” is suitable for consumption and meets the demand of vegetarian or vegan consumers and consumers who choose not to consume meat. |
