• Wilson Paulo Semedo Tavares College of Science and Technology, University of Cabo Verde, Campus of Palmarejo Grande, Praia, Santiago Island, Cabo Verde
  • Simone Da Cruz Andrade Faculty of Pharmacy, University of Lisbon, Av. Prof. Gama Pinto, 1649-003 Lisbon, Portugal
  • Beatriz Monteiro da Silveira School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal



Coalho Cheese, Quality, Centesimal Composition, E. Coli, Salmonella

Abstract [English]

Cheese is a nutritionally rich product, distinguished by its unique sensorial qualities. Processing technology for cheeses in different countries is still handmade, thus, the microbial community structure is complex and the cheese flavour fluctuates wildly. Therefore, this study aimed to investigate the sensory acceptance, microbiological and physical-chemical properties of traditional cheese produced in Fogo Island – Cape Verde. Coalho cheese is the most produced and consumed cheese in Cape Verde and is frequently made according to traditional or artisanal procedures. Regarding to physical-chemical analyses, parameters such as fat, moisture, pH, titratable acidity, protein, and ash were studied. Microbiological parameters such as Escherichia coli, Listeria monocytogenes, salmonella and coliforms were studied. A Sensory acceptance test was carried out by 23 panellists, where all evaluated attributes obtained an acceptability index greater than 70%. According to the Cape Verdean standard for cheese, the cheeses were classified as fresh and low-fat cheese. Regarding moisture content, the obtained results allow to classify cheese A as semi-soft cheese and B and C as soft cheese. Concerning pH and titratable acidity, the values ranged from 5.68 to 6.19 and 6.4 to 11.1 mLNaOH1N/100g, respectively. Salmonella and L. monocytogenes were not detected, E. Coli was lower than the maximum accepted value established by Commission Regulation (EC) No 2073/2005 and Commission Regulation (EC) No 1441/2007. In contrast, faecal coliforms in cheeses B and C were higher than those established by the Commission Regulation (EC). Overall, the results from this study may contribute to improving the production process and quality control of coalho cheese.


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How to Cite

Semedo Tavares, W. P., Cruz Andrade, S. D., & Monteiro da Silveira, B. (2024). TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS. International Journal of Research -GRANTHAALAYAH, 12(2), 93–105.