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.本数据集展示了采用强度荧光法对鲜白奶酪样品中甲醛（Formaldehyde）含量进行定量的方法验证结果。此外，数据集还呈现了12个月内对412份奶酪样品开展分析得到的结果。在全部样品中，32.9%（n=135）的样品可检出甲醛定量水平，且按五个季节时段分布：晚干季、干转雨过渡季、湿季、雨转干过渡季及早干季。甲醛阳性样品占比最高的时段集中在全年气温最高的两个季节：晚干季（占比60.9%，平均气温27.5℃）与干转雨过渡季（占比79.7%，平均气温28.3℃）；而在湿季（占比25.4%，平均气温26.9℃）及雨转干过渡季（占比1.5%，平均气温26.7℃）这两个全年气温最低的时段，阳性样品占比则呈下降趋势。上述变量与工厂采集的生鲜乳样品中醛类定量水平之间的关联表明，FA被用于防止生鲜乳及/或最终产品因高温环境而发生降解变质。此外，生鲜乳与奶酪中的残留FA含量会随添加的防腐剂剂量以及直至分析前的时间间隔而降低。