Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling

This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat fresh ricotta, manteiga, Minas, Padrão Minas). Minas cheese presented high acidity highest contents protein, fat, ash, while Ricotta lowest ash. Bovine coalho were characterized as source zinc. Manteiga was by yellow color (higher b* values). Goat white L* values) concentration minerals (potassium, iron, magnesium, calcium, manganese, phosphorus). Part did not agree with legislation for moisture (5.9%) fat in dry matter (11.8%) classifications, well as, have adequate concentrations protein (65.4%) (44.9%) stated label, being non-conformity dependent on type. Furthermore, 30% (30%) disagreed legislation, they coliforms and/or coagulase-positive Staphylococcus counts above limits. It can be concluded that are nutritive, but microbial quality nutritional labels need improvement.