Authentication of brazilian artisanal cheeses using non-destructive technologies

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Medeiros, Maria Lucimar da Silva; Barbin, Douglas Fernandes, 2026, "Authentication of brazilian artisanal cheeses using non-destructive technologies", https://doi.org/10.25824/redu/84V0BX, Repositório de Dados de Pesquisa da Unicamp , V1, UNF:6:ktJkroEnG9HMdG5K7IevBw== [fileUNF]

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Description	The databases correspond to research data obtained in the doctoral thesis entitled: Near-infrared spectroscopy and chemometrics for the authentication of Brazilian artisanal cheeses. The first data file compiles information used to develop a non-destructive method, based on near-infrared (NIR) spectroscopy, for identifying adulteration in butteroil (Manteiga de garrafa) resulting from the partial replacement of milk fat with lard, soybean oil, or expired butter. It contains physicochemical results (chemical composition, fatty acid profile, acid value and peroxide value) and instrumental color parameters for authentic samples, as well as NIR spectra of authentic butteroil, adulterated samples, and the respective adulterants. The second date file compiles information used to develop a non-destructive method, based on near-infrared (NIR) spectroscopy, to identify adulteration in queijo de manteiga (Brazilian butter cheese) by replacing manteiga de garrafa (butteroil), its main ingredient, with soybean oil. The file contains physicochemical results (chemical composition and fatty acid profile), instrumental color parameters, and NIR spectra (900–1700 nm) of authentic and adulterated queijo de manteiga samples. And the third data file contains information used to discriminate varieties of Brazilian artisanal cheeses and to predict chemical composition employing non-destructive technologies: a portable NIR spectrometer (900–1700 nm) and hyperspectral imaging in the vis–NIR (397–1004 nm) and NIR (884–1717 nm) ranges. Parameters of chemical composition, fatty acides profile and instrumental color were assessed to capture inter-cheese variation. These analyses support the development of classification models and predictive models to support artisanal origin certifications. (2025-11-02)
Subject	Chemistry; Engineering
Keyword	Quimiometria, Artisanal cheeses, Denomination of origin, Non-destructive technologies, Visible-near infrared (vis/NIR) spectroscopy, Data fusion
Related Publication	Medeiros, M. L. da S., Brasil, Y. L., Cruz-Tirado, L. J. P., Lima, A. F., Godoy, H. T., & Barbin, D. F. (2023). Portable NIR spectrometer and chemometric tools for predicting quality attributes and adulteration levels in butteroil. Food Control, 144, 109349. https://doi.org/10.1016/j.foodcont.2022.109349 doi: 10.1016/j.foodcont.2022.109349
License/Data Use Agreement	CC BY-NC 4.0

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	1 to 4 of 4 Files	Original Format Archival Format (.tab)
	1. Physicochemical results, instrumental color and NIR spectra of butteroil.tab Tabular Data - 8.3 KB Published Jan 26, 2026 5 Downloads 4 Variables, 992 Observations UNF:6:YiQg3Zo7sGuBUgiayGcR+g== The file contains physicochemical results (chemical composition, fatty acid profile, acidity index, peroxide index), instrumental color parameters, and NIR spectra of authentic and adulterated butteroil containing lard, vegetable oil, and expired butter.	Access File ???file.accessBtn.header.access??? Public Download Options MS Excel Spreadsheet (Original File Format) Tab-Delimited RData ???file.accessBtn.header.metadata??? Variable Metadata Data File Citation EndNote XML RIS BibTeX
	2. Physicochemical results, instrumental color and NIR spectra of butter cheese.tab Tabular Data - 3.2 KB Published Jan 26, 2026 1 Download 7 Variables, 45 Observations UNF:6:7rSG13gsTcC7MFMBk+Y4fQ== The file contains physicochemical results (chemical composition and fatty acid profile), instrumental color parameters, and NIR spectra of authentic and adulterated butter cheese.	Access File ???file.accessBtn.header.access??? Public Download Options MS Excel Spreadsheet (Original File Format) Tab-Delimited RData ???file.accessBtn.header.metadata??? Variable Metadata Data File Citation EndNote XML RIS BibTeX
	3. Physicochemical results and visNIR and NIR spectra of Brazilian artisanal cheeses.tab Tabular Data - 14.3 KB Published Jan 26, 2026 1 Download 9 Variables, 112 Observations UNF:6:GCdkIb1/Xz5FeiZManAiRw== The file contains physicochemical results (chemical composition and fatty acid profile), instrumental color parameters, NIR spectra acquired with a portable spectrometer, and vis–NIR and NIR spectra extracted from hyperspectral images.	Access File ???file.accessBtn.header.access??? Public Download Options MS Excel Spreadsheet (Original File Format) Tab-Delimited RData ???file.accessBtn.header.metadata??? Variable Metadata Data File Citation EndNote XML RIS BibTeX
	Readme.docx MS Word - 23.9 KB Published Jan 26, 2026 2 Downloads MD5: 04e54a14607379233694bc508a7c1b46 The document provides instructions for the attached files.	Access File ???file.accessBtn.header.access??? Public Download Options MS Word ???file.accessBtn.header.metadata??? Data File Citation EndNote XML RIS BibTeX

Citation Metadata

Persistent Identifier	doi:10.25824/redu/84V0BX
Publication Date	2026-01-26
Title	Authentication of brazilian artisanal cheeses using non-destructive technologies
Author	Medeiros, Maria Lucimar da Silva (Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos.) - ORCID: https://orcid.org/0000-0002-7293-756X Barbin, Douglas Fernandes (Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos.) - ORCID: https://orcid.org/0000-0001-9767-8130
Point of Contact	Use email button above to contact. Barbin, Douglas Fernandes (Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos.)
Description	The databases correspond to research data obtained in the doctoral thesis entitled: Near-infrared spectroscopy and chemometrics for the authentication of Brazilian artisanal cheeses. The first data file compiles information used to develop a non-destructive method, based on near-infrared (NIR) spectroscopy, for identifying adulteration in butteroil (Manteiga de garrafa) resulting from the partial replacement of milk fat with lard, soybean oil, or expired butter. It contains physicochemical results (chemical composition, fatty acid profile, acid value and peroxide value) and instrumental color parameters for authentic samples, as well as NIR spectra of authentic butteroil, adulterated samples, and the respective adulterants. The second date file compiles information used to develop a non-destructive method, based on near-infrared (NIR) spectroscopy, to identify adulteration in queijo de manteiga (Brazilian butter cheese) by replacing manteiga de garrafa (butteroil), its main ingredient, with soybean oil. The file contains physicochemical results (chemical composition and fatty acid profile), instrumental color parameters, and NIR spectra (900–1700 nm) of authentic and adulterated queijo de manteiga samples. And the third data file contains information used to discriminate varieties of Brazilian artisanal cheeses and to predict chemical composition employing non-destructive technologies: a portable NIR spectrometer (900–1700 nm) and hyperspectral imaging in the vis–NIR (397–1004 nm) and NIR (884–1717 nm) ranges. Parameters of chemical composition, fatty acides profile and instrumental color were assessed to capture inter-cheese variation. These analyses support the development of classification models and predictive models to support artisanal origin certifications. (2025-11-02)
Subject	Chemistry; Engineering
Keyword	Quimiometria (DLC (LCSH)) Artisanal cheeses Denomination of origin Non-destructive technologies Visible-near infrared (vis/NIR) spectroscopy Data fusion
Related Publication	Medeiros, M. L. da S., Brasil, Y. L., Cruz-Tirado, L. J. P., Lima, A. F., Godoy, H. T., & Barbin, D. F. (2023). Portable NIR spectrometer and chemometric tools for predicting quality attributes and adulteration levels in butteroil. Food Control, 144, 109349. https://doi.org/10.1016/j.foodcont.2022.109349 doi: 10.1016/j.foodcont.2022.109349 https://doi.org/10.1016/j.foodcont.2022.109349 Medeiros, M. L. da S., Freitas Lima, A., Correia Gonçalves, M., Teixeira Godoy, H., & Fernandes Barbin, D. (2023). Portable near-infrared (NIR) spectrometer and chemometrics for rapid identification of butter cheese adulteration. Food Chemistry, 425, 136461. https://doi.org/10.1016/j.foodchem.2023.136461 doi: 10.1016/j.foodchem.2023.136461 https://doi.org/10.1016/j.foodchem.2023.136461 Medeiros, M. L. da S., Moreira de Carvalho, L., Madruga, M. S., Rodríguez-Pulido, F. J., Heredia, F. J., & Fernandes Barbin, D. (2024). Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition. Food Research International, 183, 114242. https://doi.org/10.1016/j.foodres.2024.114242 doi: 10.1016/j.foodres.2024.114242 https://doi.org/10.1016/j.foodres.2024.114242 MEDEIROS, Maria Lucimar da Silva. Espectroscopia no infravermelho próximo e quimiometria para autenticação de queijos artesanais brasileiros. 2026. 1 recurso online (190 p.) Tese (doutorado) - Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Campinas, SP handle: https://hdl.handle.net/20.500.12733/43277
Contributor	Funder : Universidade Estadual de Campinas (UNICAMP). Diretoria Executiva de Relações Internacionais. DERI: 41/2021
Funding Information	Coordenação de Aperfeiçoamento de Pessoal de Nível Superior: CAPES: 001 Conselho Nacional de Desenvolvimento Científico e Tecnológico: CNPQ: 300145/2022-5 Conselho Nacional de Desenvolvimento Científico e Tecnológico: CNPQ: 308260/2021-0 Fundação de Amparo à Pesquisa do Estado de São Paulo: FAPESP: 2015/24351-2 Fundação de Amparo à Pesquisa do Estado de São Paulo: FAPESP: 2020/09198-1
Depositor	Medeiros, Maria Lucimar da Silva
Deposit Date	2025-11-02
Declarações obrigatórias sobre ética e privacidade	o projeto que gerou os dados foi aprovado pelo Comite de Ética em Pesquisa da Unicamp ou não envolve questões que requeiram tal aprovação; os dados que serão depositados estão de acordo com a LGPD (Lei Geral de Proteção de Dados)

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