Data/hora: 14/06/2024 07:37:39

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos.	
Data corrente: 	11/05/2023	
Data da última atualização: 	23/10/2023	
Autoria: 	SANTOS, K. M. O. dos; CHAVES, A. C. S. D.; KOBLITZ, M. C. B.; EGITO, A. S. do; OLIVEIRA, M. D.	
Afiliação: 	KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; MARIA GABRIELA BELLO KOBLITZ, UNIRIO; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; MARIA ELIEIDY OLIVEIRA, Universidade Federal da Paraíba.	
Título: 	South American fermented dairy-based products.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225.	
DOI: 	https://doi.org/10.1016/B978-0-323-98341-9.00011-6	
Idioma: 	Inglês	
Conteúdo: 	Fermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product.	
Palavras-Chave: 	Bacteria milk; Cheese artisanal; Queijo artesanal.	
Thesagro: 	Ácido Lático; Bactéria; Leite; Tecnologia de Alimento.	
Thesaurus Nal: 	Food technology; Lactic acid.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15486-1) - UPC - PL - DD -  -  -  - DIS
CNPC - (40635-1) - UPC - PL - DD -  -  -  - DIS