Caracterização do Queijo Cabacinha: comércio e derivado lácteo

• Ano de defesa: 2016
• Autor(a) principal: Adair da Silva Santos Filho
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS; Programa de Pós-Graduação em Produção Animal; UFMG
• Palavras-chave em Português: Artesanal; Comercialização; Composição nutricional; Massa filada; Queijo; Derivados do leite; Alimentos
• Link de acesso: http://hdl.handle.net/1843/52038

Queijo Cabacinha originating in Vale do Jequitinhonha has similar characteristics to the Mozzarella, but the raw material is unpasteurized and the final product is stored unpackaged and at room temperature. This milk derivative may contribute to the increase in income of the local population, especially the residents of the edges of roads, due to the large flow of vehicles and possible buyers. These can get foodborne illness from eating contaminated food because of unsatisfactory sanitary conditions. Therefore, aimed to meet the physical and sanitary conditions of trades Queijo Cabacinha later the microbiological and chemical characteristics of food sold. So it was done previous survey the number of establishments that traded the milk derived in the cities of Medina, Cachoeira de Pajeú and Pedra Azul, located in the vicinity of the BR 251 and BR 116 in the state of Minas Gerais. They counted 25 tents, four restaurants and two bakeries. The number of sites visited in Medina, Cachoeira de Pajeú and Pedra Azul was 17, 10 e four, respectively. It sheet prepared with physical and sanitary investigation thereof, we met the criteria, but there was the purchase of cheese samples in new visitors. It can be observed most commercial points devoid of masonry walls, running water and toilets. It was common the presence of contamination in the vicinity of vectors, such as dogs and insects. It was also found that most of the food was exposed hung in pairs in string and unpackaged. The mean counts of total coliforms, E. coli, Staphylococcus coagulase positive, lactic acid bacteria, filamentous fungi and yeast were 1.8 x 103 ; 1 x 101 ; 4.6 x 103 ; 6.3 x 107 and 4.9 x 106 CFU/g, respectively, absent Salmonella spp. The average values for the chemical characteristics were 26.47% protein, 27.69% fat, 4.34% minerals, 36.23% moisture, 843.66 mg/100g of sodium and 5.14 pH. The study demonstrated the precariousness of the physical structures and consequently the lack of adequate sanitary conditions. Despite these problems was low total coliforms and E. coli, as Staphylococcus coagulase positive, 80.64% of cheese resulted in counts accepted for the marketing of Mozzarella. The percentage of 48.38% of the samples of Queijo Cabacinha was classified as semigordo and baixa umidade, the rest as gordo and média umidade.