Scientific Production on Rennet Cheese: Bibliometric Study, Impact, and Trends in the Web of Science Database
Rennet cheese: bibliometric study
DOI:
https://doi.org/10.5327/fst.519Palavras-chave:
Brazil, coalho, microbiological, traditionalResumo
The objective was to analyze, through a bibliometric review, the evolution of scientific production on coalho cheese, with an emphasis on studies involving goat’s milk, as well as its functional and probiotic properties, highlighting research trends, key authors, institutions, and countries active in the field. The chosen database was Web of Science, due to its high relevance in the academic field. The research was conducted during the first week of June 2025, using the terms "coalho cheese" or "rennet cheese" as a topic filter, searching within titles, abstracts, and keywords. The search resulted in a total of 176 documents related to the investigated topic. Of these, the majority consists of articles, totaling 164. Additionally, seven review articles were found, along with one meeting abstract, one note, and five documents classified as procedural papers. The sum of these classifications exceeds the 176 returned documents, which can be explained by the fact that the database assigned multiple classifications to some of them. The predominant language found is English, with 149 documents, followed by Portuguese with 21. There are also two documents in Russian and two in Spanish, as well as one in German and one in Polish. Based on data analysis, research on coalho cheese has expanded significantly in recent decades, with a substantial increase in the number of publications and citations. Brazil stands out as the main research center for this product, reflecting its cultural, economic, and scientific relevance in the country.
Downloads
Referências
Almeida, F. L. C., Castro, M. P. J., Travália, B. M., & Forte, M. B. S. (2021). Trends in lipase immobilization: Bibliometric review and patent analysis. Process Biochemistry, 110, 37–51. https://doi.org/10.1016/j.procbio.2021.07.005
Andrade, R. B., Santos, K. C., Silva, E. C. L., Silva, E. R., Maciel, M. V., Monnerat, J. P. I. S., Lima Júnior, D. M., Cortez, N. M. S., Conceição, M. G., Alves, S. P. A., Bessa, R. J. B., & Carvalho, F. F. R. (2024). Use of crude glycerin in dairy goat feeding and its effects on milk and cheese performance and quality. Animal Feed Science and Technology, 315, Article 116049. https://doi.org/10.1016/j.anifeedsci.2024.116049
Cavalcante, J. F. M. (2023). Queijo coalho artesanal: história, cultura e gastronomia nordestina. Revista de Nutrição e Vigilância em Saúde, 10(1), Article e10408. https://doi.org/10.59171/nutrivisa-2023v10e10408
Chaves, A. C. S. D., Stehling, C. A. V., Souza, G., Santos, L. C. R., Gomes, P. B., Castro, R. A. B., Monteiro, R. P., & Ferreira, V. R. (2021). Queijos artesanais brasileiros. Embrapa. https://www.embrapa.br/busca-de-publicacoes/-/publicacao/1135036/queijos-artesanais-brasileiros
Colletta, R. M. D. (2007). Diagnóstico das condições higiênico-sanitárias em laticínios localizados nas regiões do Vale do Jequitinhonha, Mucuri e Norte do estado de Minas Gerais [Master's thesis, Universidade Federal de Minas Gerais]. Repositório UFMG. http://hdl.handle.net/1843/MOLE-7EDK76
Damázio, L. F., Coutinho, L. A. N., & Shigaki, H. B. (2020). Comportamento do consumidor em relação a produtos sustentáveis: uma revisão sistemática de literatura. Revista Eletrônica de Ciência Administrativa, 19(3), 1–20. https://doi.org/10.21529/RECADM.2020016
Freire, L. F. S., Cruz, G. R. B., Sousa, S., Costa, R. G., Sant'ana, A. M. S., Silva, G. F., Salviano, G. O., Santos, D. G., Ribeiro, N. L., & Fernandes, B. D. O. (2022). The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese. Food Science and Technology, 42, Article e112721. https://doi.org/10.1590/fst.112721
Haenlein, G. F. W. (2004). Goat milk in human nutrition. Small Ruminant Research, 51(2), 155–163. https://doi.org/10.1016/j.smallrumres.2003.08.010
Hirtz, J., Douraquia, K., Jönsson, M., & Wendin, K. (2025). Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses. Food Science & Nutrition, 13(9), Article e70913. https://doi.org/10.1002/fsn3.70913
Leandro, G. R., Souza, O. F., Medeiros, T. K. F., Oliveira, J. P. F., Medeiros, R. S., Albuquerque, P. B. S., & Souza, M. P. (2021). Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp. Future Foods, 4, Article 100089. https://doi.org/10.1016/j.fufo.2021.100089
Margalho, L. P., Feliciano, M. D. E., Silva, C. E., Abreu, J. S., Piran, M. V. F., & Sant’Ana, A. S. (2020). Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties—Insights through multivariate analysis. Journal of Dairy Science, 103, 7908–7926. https://doi.org/10.3168/jds.2020-18194
Melo, A. M., Almeida, F. L. C., Cavalcante, A. M. M., Ikeda, M., Barbi, R. C. T., Costa, B. P., & Ribani, R. H. (2021). Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review. Trends in Food Science & Technology, 112, 325–335. https://doi.org/10.1016/j.tifs.2021.04.005
Viana, G. G. F., Arruda, A. G., & Rossi, G. A. M. (2025). Assessing food safety practices and foodborne illness risk factors in Brazilian households. PLoS One, 20(6), Article e0325070. https://doi.org/10.1371/journal.pone.0325070
