Caracterização microbiológica e físico-química de água, leite cru, soro-fermento, swabs de superfícies e queijo Minas artesanal da região de Campo das Vertentes ao longo da maturação nas estações de seca e chuva

• Ano de defesa: 2022
• Autor(a) principal: Gustavo Lucas Costa Valente
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; VET - DEPARTAMENTO DE TECNOLOGIA E INSPEÇÃO DE PRODUTOS DE ORIGEM ANIMAL; Programa de Pós-Graduação em Ciência Animal; UFMG
• Palavras-chave em Português: Leite; Queijo; Saúde pública
• Link de acesso: http://hdl.handle.net/1843/46129; https://orcid.org/0000-0001-8256-0383

Minas artisanal cheese (MAC) is traditionally produced in the state of Minas Gerais. In addition to its cultural and historical importance, the making of this product also stands out for its economic importance, since this is one of the main sources of income for many families. Among the regions of the State, recognized for the production of MAC, few studies were carried out in Campo das Vertentes. The production of MAC is characterized by the use of raw milk, rennet, endogenous starter cultures (popularly known as “pingo”) and traditional techniques used by each cheesemaker. However, the quality of this product can be influenced by factors such as the quality of of raw materials, adoption of Good Manufacturing Practices (GMP) and weather conditions. Thus, it is important to study the characterization of cheeses throughout its ripening time at different seasons. Based on this information, the aim of this survey was to carry out the microbiological and physical-chemical characterization of Minas artisanal cheeses over 60 days of ripening, its raw materials and processing surface (benches and ripening shelves) during dry and rainy seasons in the Campo das Vertentes region. In general, the raw materials (water, raw milk and endogenous starter cultures) were of adequate quality and the results were not significantly influenced by the season. Desirable (lactic acid bacteria) and undesirable (coliforms and Staphylococcus spp.) microorganisms were detected on the surfaces. The physical-chemical quality of the cheeses was influenced by the ripening stage, but did not vary significantly according to the season. Bacterial counts of cheeses were not significantly influenced by the ripening stage. Regarding the season, the counts of coliform at 45 °C were statistically higher in the rainy season and the counts of molds and yeasts were statistically higher in the dry season. The results met the requirements of the official legislation for sanitary inspection of cheeses only at 60 and 22 days of ripening in the rainy and dry seasons, respectively. The parameters that prevented the cheeses from meeting the standards earlier were coliforms at 30 °C (rainy season) and coagulase positive Staphylococcus (dry season). The adoption of GMP during the production of cheeses and the hygienic handling of the cheeses during ripening can minimize the occurrence of contamination/recontamination and, consequently, certify that the cheeses meet the standards briefly.