https://doi.org/10.17113/ftb.64.02.26.9417

Supplement

Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese

Guilherme Cardoso de Almeida, Larissa Karla de Jesus, Giselle Pereira Cardoso, Caique Menezes de Abreu, Raquel Guidetti Vendruscolo and Larissa de Oliveira Ferreira-Rocha^*

Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway, Km 583, n. 5000, Diamantina, MG 39100-000, Brazil

Copyright © 2026 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(2); pp. 256-268.

Article history:

Received: 11 October 2025

Accepted: 3 April 2026

Keywords:

artisanal cheese; bock beer marination; fatty acid profile; phenolic compounds; proteolysis index

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

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.

Experimental 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.

Results 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 trend, 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.

Novelty 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 cheeses without compromising their authenticity and traditional identity.