Andréia Maria Faion
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Andréia Maria Faion has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Aline Luiza Do Nascimento
Department of Animal Science, University of the State of Santa Catarina, Chapecó 89815-630, Brazil
1 shared publication - Aline Zampar
Graduate Program in Animal Science, Santa Catarina State University (UDESC), Chapecó 89815-630, Brazil
1 shared publication - Ana Luiza Bachmann Schogor
Graduate Program in Animal Science, Santa Catarina State University (UDESC), Chapecó 89815-630, Brazil
1 shared publication - Ana Luiza de Freitas dos Santos
Department of Animal Science, University of the State of Santa Catarina, Chapecó 89815-630, Brazil
1 shared publication - Beatriz Danieli
Graduate Program in Animal Science, Santa Catarina State University (UDESC), Chapecó 89815-630, Brazil
1 shared publication - Bruna Klein
Departamento de Zootecnia, Universidade do Estado de Santa Catarina, Chapecó 89815-630, Brazil
1 shared publication
Latest Publications
- Open Access
Physicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils
Colonial cheese production represents a valuable cultural and economic activity in southern Brazil. This study evaluated the effect of oral supplementation of dairy cows with an essential oil blend (EOB)—a combination of eucalyptus oil, peppermint oil, and menthol crystals—on the chemical composition and quality parameters of Colonial cheese during 21 days of ripening. Nine dairy cows were randomly assigned to three groups: control, EOB3.6 (3.6 g/cow/day), and EOB7.2 (7.2 g/cow/day). Milk from each treatment was used to produce Colonial cheeses, which were analyzed for physicochemical composition, texture, color, lipid profile, thiobarbituric acid reactive substances (TBARS), and microbiological quality at different ripening stages. Data were analyzed by analysis of variance (ANOVA) using SAS® software, following verification of normality and homogeneity of variances. When assumptions were met, repeated-measures ANOVA was applied, and means were compared using Tukey’s test (p < 0.05). Sensory data were evaluated by ANOVA using XLSTAT® (Addinsoft, Paris, France). EOB supplementation maintained the physicochemical integrity of the cheeses, with a gradual increase in fat content during maturation (40 g/100 g at 21 days, p < 0.05). At seven days, the EOB7.2 treatment showed lower lipid oxidation (TBARS = 0.063, p < 0.05), indicating antioxidant potential. Significant interactions between treatment and maturation were observed for color parameters and polyunsaturated fatty acids (PUFA) (p < 0.05). Cheeses from EOB7.2 presented higher saturated fatty acids (SFA) and lower unsaturated fatty acids (UFA) compared with the control (p < 0.05). No Salmonella spp. or Staphylococcal enterotoxins were detected. Counts of coagulase-positive Staphylococcus, molds, and yeasts remained stable, while Escherichia coli counts were lower in EOB-supplemented cheeses throughout ripening. Overall, EOB supplementation improved oxidative stability and microbiological safety without compromising the technological or compositional quality of Colonial cheese.
Open AccessPhysicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils
Colonial cheese production represents a valuable cultural and economic activity in southern Brazil. This study evaluated the effect of oral supplementation of dairy cows with an essential oil blend (EOB)—a combination of eucalyptus oil, peppermint oil, and menthol crystals—on the chemical composition and quality parameters of Colonial cheese during 21 days of ripening. Nine dairy cows were randomly assigned to three groups: control, EOB3.6 (3.6 g/cow/day), and EOB7.2 (7.2 g/cow/day). Milk from each treatment was used to produce Colonial cheeses, which were analyzed for physicochemical composition, texture, color, lipid profile, thiobarbituric acid reactive substances (TBARS), and microbiological quality at different ripening stages. Data were analyzed by analysis of variance (ANOVA) using SAS® software, following verification of normality and homogeneity of variances. When assumptions were met, repeated-measures ANOVA was applied, and means were compared using Tukey’s test (p < 0.05). Sensory data were evaluated by ANOVA using XLSTAT® (Addinsoft, Paris, France). EOB supplementation maintained the physicochemical integrity of the cheeses, with a gradual increase in fat content during maturation (40 g/100 g at 21 days, p < 0.05). At seven days, the EOB7.2 treatment showed lower lipid oxidation (TBARS = 0.063, p < 0.05), indicating antioxidant potential. Significant interactions between treatment and maturation were observed for color parameters and polyunsaturated fatty acids (PUFA) (p < 0.05). Cheeses from EOB7.2 presented higher saturated fatty acids (SFA) and lower unsaturated fatty acids (UFA) compared with the control (p < 0.05). No Salmonella spp. or Staphylococcal enterotoxins were detected. Counts of coagulase-positive Staphylococcus, molds, and yeasts remained stable, while Escherichia coli counts were lower in EOB-supplemented cheeses throughout ripening. Overall, EOB supplementation improved oxidative stability and microbiological safety without compromising the technological or compositional quality of Colonial cheese.