{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T18:07:03Z","timestamp":1785434823900,"version":"3.56.0"},"reference-count":50,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"2","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol."],"abstract":"<jats:p>Research background. Various technologies can enhance the quality and sensory characteristics of foods. Marination, for example, aims to add or intensify flavor, aroma and color, improve texture, promote biopreservation, and differentiate and add value to products. The use of alcoholic beverages for cheese marination has recently attracted interest. Although the effects depend on the type of beverage, immersion time, and cheese variety, all studies report significant physicochemical and sensory changes. In this context, the present study aims to provide artisanal producers with an innovative and scientifically grounded method to add value and expand their market opportunities.\n\tExperimental approach. This study explores the effects of bock beer marination on the technological and functional quality of Minas artisanal cheese from the Diamantina region, ripened for 22 days. Different marination times were evaluated: 0 (C), 2 (T2), 4 (T4), and 6 (T6) days, focusing on physicochemical characteristics, proteolysis index, phenolic compound content, fatty acid profile, color and texture.\n\tResults and conclusions. Beer marination significantly altered the composition and technological properties of the cheese samples. Moisture increased in T4 and stabilized in T6, while ash mass fraction progressively decreased, and variations were observed in lipids and proteins. In contrast, carbohydrates, fatty acids, pH, and water activity remained stable. Phenolic compounds showed a non-significant increasing\ntrend, along with intensified proteolysis, particularly in T4 and T6. The rind exhibited a more intense coloration than the interior, and texture varied over time, with greater firmness in T4 and softening in T6. Beer marination demonstrated potential as an innovative strategy for differentiating Minas artisanal cheese.\n\tNovelty and scientific contribution. This study presents a pioneering strategy to enhance the production of Minas artisanal cheese, demonstrating that marination can be a viable alternative to add value and diversify artisanal cheese samples without compromising their authenticity and traditional identity.<\/jats:p>","DOI":"10.17113\/ftb.64.02.26.9417","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T17:01:54Z","timestamp":1775494914000},"page":"256","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese"],"prefix":"10.17113","volume":"64","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-8778-9634","authenticated-orcid":false,"given":"Guilherme Cardoso de","family":"Almeida","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02gen2282","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade Federal dos Vales do Jequitinhonha e Mucuri"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9144-8518","authenticated-orcid":false,"given":"Larissa Karla de","family":"Jesus","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02gen2282","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade Federal dos Vales do Jequitinhonha e Mucuri"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2795-0287","authenticated-orcid":false,"given":"Giselle Pereira","family":"Cardoso","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02gen2282","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade Federal dos Vales do Jequitinhonha e Mucuri"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8253-4636","authenticated-orcid":false,"given":"Caique Menezes de","family":"Abreu","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02gen2282","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade Federal dos Vales do Jequitinhonha e Mucuri"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3867-7602","authenticated-orcid":false,"given":"Raquel Guidetti","family":"Vendruscolo","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02gen2282","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade Federal dos Vales do Jequitinhonha e Mucuri"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6321-3546","authenticated-orcid":false,"given":"Larissa de Oliveira","family":"Ferreira-Rocha","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02gen2282","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade Federal dos Vales do Jequitinhonha e Mucuri"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2026,4,6]]},"reference":[{"key":"ref0","doi-asserted-by":"crossref","unstructured":"<edb>1. 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