02078naa a2200277 a 450000100080000000500110000800800410001902400430006010000220010324501160012526000090024152012610025065000120151165000120152365000130153570000190154870000210156770000200158870000240160870000190163270000230165170000170167470000190169170000260171077300640173621181492024-02-06       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/fst.125182DOI1 aPEREIRA, J. P. F.  aCalcium partition in Minas Padrão cheese and its bioaccessibility during ripening time.h[electronic resource]  c2019  aNutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100 g-1 – A and 404 mg⋅100 g-1 – B. These and other changes found are possibly due to physicochemical and biochemical changes, especially with respect to pH variations. Calcium bioaccessibility decreased in the beginning and then incresed in the end of the ripening period. The results obtained in this work hopefully may allow further studies and the development of products in which calcium bioaccessibility might be indicated on the product`s label accordingly to its ripening time.  aCalcium  aCheeses  aMinerals1 aMAGESTE, A. C.1 aCAMPOS, N. DA S.1 aSOUSA, R. A. DE1 aFRANCISQUINI, J. A.1 aPERRONE, I. T.1 aCARVALHO, A. F. DE1 aNUNES, R. M.1 aMARTINS, M. F.1 aSILVA, P. H. DA F. DA  tFood Science and Technologygv. 39, n. 4, p. 859-866, 2019.