Table 1.
Physicochemical, microbiological characteristics and somatic cell count of the raw milk used to obtain Artisanal Coalho Cheese.
Fig 1.
Flowchart of the Artisanal Coalho Cheese manufacturing process in the experiment.
Fig 2.
Schematic diagram of the maturation, samples obtained, and analysis method for Artisanal Coalho Cheese.
Table 2.
Analysis of the physicochemical parameters of fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Table 3.
Microbiological analyses of fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Table 4.
Group of fatty acids present on fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Table 5.
Identified fatty acids on fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Table 6.
Percentage of antioxidant activity (DPPH•+ and ABTS+) of peptides extracted from fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Table 7.
Percentage of ACE inhibitory activity of the extracted peptides from fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Table 8.
Percentage of antimicrobial activity of extracted peptides from fresh Artisanal Coalho Cheese (day 0) and matured for 30, 45, and 60 days.
Fig 3.
Summary of the principal results obtained in the study.