Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening

The evolution followed by the overall chemical composition, physico-chemical parameters and the main mineral and trace elements during the ripening of 18 batches of artisanal Prato cheese was studied. This cheese is characterised for its high total solids values (69.15±3.79 g/100 g), as well as low NaCl values (1.03±0.56 g/100 g) which were lower than those described for the majority of other cowʹs milk cheeses studied. Its lactose content disappeared after the first month of ripening, without observing any significant variations in pH values during ripening. The Ca, P, Zn and Mn contents showed a significant decrease (p<0.05) during ripening. The contents of Fe and Cu showed variations in the different batches studied although the final values were lower than those described for other cheeses with similar characteristics.