A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

Larissa P. Margalho,Bruna A. Kamimura,Tatiana C. Pimentel,Celso F. Balthazar,Jasmim V.A. Araujo,Ramon Silva,Carlos A. Conte-Junior,Renata S.L. Raices,Adriano G. Cruz,Anderson S. Sant’Ana

Journal of Food Composition and Analysis（2021）

引用 14|浏览12

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摘要

•First large centesimal characterization of Brazilian artisanal cheeses (BAC).•BAC production region can be differentiated based on free fatty acid content.•BAC presented healthy atherogenic and thrombogenic indexes.•BAC are good source of proteins.•BAC provide low amount of daily fat intake.

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关键词

Cheese authentication,Raw milk cheeses,Random forest,Geographical origin,Nutritional index

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