Caracterização microbiológia e físico-química de queijo Minas artesanal da microrregião de Araxá-MG durante a maturação em diferentes épocas do ano

• Ano de defesa: 2015
• Autor(a) principal: Gilson de Assis Sales
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Microbiologia; Queijo artesanal; Saúde pública; Legislação; Físico-química; Maturação; Ciência animal
• Link de acesso: http://hdl.handle.net/1843/SMOC-A4MHTZ

Minas artisanal cheese is widely produced throughout Minas Gerais state involving familiar labor. Physical-chemical and microbiological characteristics of that cheese are unique and vary according to each region of production due to differences of climate, soil, vegetation, cattle breed and ways of elaboration. That cheese is made from raw milk and is much manipulated, thus it may carry undesirable microorganisms. However, the ripening stage may contribute to reduce or eliminate those contaminants. The aim of this study was to characterize the quality of Minas artisanal cheese from Araxá region, produced and ripened for up to 57 days in rural establishments legalized by the State, during rainy and dry seasons, in order to contribute for the determination of its ideal ripening period and attend to the official legislation. A total of 12 samples of water, 12 of milk, 12 of endogenous culture and 84 of cheese were collected at six farms and were submitted to microbiological and physical-chemical analyses. Means were compared by the Tukey test or by the Friedman test if they did not present a normal distribution, both at 5% of significance. Differences (P<0.05) were observed among the means of counts of total coliforms, molds and yeasts. Staphylococcus coagulase negative and lactic acid bacteria (LAB) in M17 agar in cheeses throughout ripening times during the dry season. Ripening was efficient to reduce the counts of all microorganisms studied. Salmonella spp. Was detected in only one sample of cheese at 22 days of ripening during the rainy season, but the contaminations source wasnt able to identify the origin. Listeria monocytogenes was found in two cheeses at 1 and 7 days of ripening during the dry period. Staphylococcal enterotoxins were not detected. Ripening influenced (P<0.05) the percent contents of moisture, protein, fat, fat related to total solids and total solids as well as pH and titratable acidity, irrespectively of the season. The quality of Minas artisanal cheese from Araxá was influenced by the quality of the water, endogenous culture and milk used for its production. Considering all parameters for its inspection, the studied cheese should be aged for at least 14 days. Besides, the use of raw materials, the sanitary control of the herds and the adoption of good practices for production are also extremely important for obtaining a safe cheese, representing the culture of the state and bringing income for the producers without menacing the public health