A year-round sampling dataset of FA contents in Salvadoran fresh cheese
The dataset presents the results of the validation of the method by intensity fluorimetry to quantify formaldehyde contents in samples of fresh white cheese. Additionally, the results of the analysis of 412 cheese samples over a period of 12 months are shown. Of the total samples, 32.9% (n=135) have quantified levels of formaldehyde and distributed in four seasons: late dry, transitional dry to rainy, rainy, transitional rainy to dry and early dry. The highest percentages of formaldehyde-positive samples are concentrated in the seasons with the highest temperature values of the year: late dry (60.9%, 27.5 °C) and dry to rainy transitional season (79.7%, 28.3 °C) and tend to decrease in rainy (25.4%, 26.9 °C) and in rainy to dry transition (1.5%, 26.7 °C), characterized by having the lowest temperature records. The association between these variables and quantified levels of aldehyde in raw milk sampled at the plant would indicate that FA was used to prevent milk and/or the final product from decomposing due to the effect of high ambient temperature. In addition, residual FA contents decreased in both milk and cheese, depending on added preservative levels, and the time elapsed until analysis.
Steps to reproduce
First. Use the results of the validation test to corroborate the recovery and precision parameters of the analytical method by fluorimetry. Second. Use quantified formaldehyde values to corroborate the means for each sampled season of the year. Third. Use the number of samples with quantified formaldehyde levels to check for significant differences by the season of the surveyed year. Fourth. Use temperature data and prevalence of samples with quantified formaldehyde levels to test the statistically significant association between these variables.