Perfil socioeconômico de agricultores familiares e caracterização de queijo Minas artesanal de Serra do Salitre (MG) em diferentes períodos de maturação e épocas do ano

• Ano de defesa: 2018
• Autor(a) principal: Ranier Chaves Figueiredo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: inspeção; microbiologia de alimentos; agricultura familiar; pingo; legislação de queijos; queijos artesanais; Ciência animal
• Link de acesso: http://hdl.handle.net/1843/SMOC-B6GP5C

The state of Minas Gerais is the major milk and cheese producer on Brazil. Over there Minas artisanal cheese is the most important cheese made by traditional family farmers of this state, who follows historical producer practices. Institutionally recognized by government on 2014, Serra do Salitre-MG is one of the most traditional Minas artisanal cheese producer region of Minas Gerais. This study aimed to know how the microbiological and physical-chemical properties of Sera do Salitres Minas artisanal cheese, made by legalized farmers, changes during 63 days of ripening on the respective producer farms. Also were aimed to know the socioeconomic profile of the family farmers who prepare these cheeses and in order to know the minimal ripening period necessary to these cheese attend the limits of official legislation, were made an analysis check on cheeses made and ripened during the possible most challenger rainy period of Serra do Salitre-MG. A total of 54 cheeses, 12 raw milk, 12 endogenous starter culture (Pingo) and 12 samples of water were collected by six legalized producers farms of the Serra do Salitre-MG official region. Statistical differences (p0.05) were found for counts of total coliforms, thermotolerant coliforms and coagulase positive Staphylococcus that decay during the first ripening days. The mean counts of total coliforms, thermotolerant coliforms and coagulase positive Staphylococcus were the lower count limit established by the applied methodology at 21, 14 and 7 days of ripening, respectively. Lactic acid bacteria, molds and yeasts, and Staphylococcus spp. oscillate during the 63 days of ripening. They maintain approximate counts from 107, 105 and 106 cfu / g, respectively. Salmonella spp. were not found in any sample of cheese, milk and Pingo analyzed. The humidity of the cheeses decreases more strongly from the first to the seventh day of maturation, and decreasing to 20.98% at 63 days of ripening. The ripening also influenced the average values of fat, protein, pH, acidity and ashes of the cheeses and did not alter (p <0.05) the average values of salt content in the cheeses. The minimum ripening period for the cheeses attend the limits of microbiological and physicochemical parameters legislated, were 14 days. The analysis check carried out in the rainy season confirmed the minimum maturation period of 14 days for the cheeses to comply with official legislation. The comparison between the average counts of all the microbiological variables studied in the cheese between maturation up to 14 days in dry and rainy season showed that the season did not affect these variables (p <0.05). The registered farmer producer of Serra do Salitres Minas artisanal cheese produces in small properties of medium size of 40.9 ha, with average production of 908 liters of milk per day in a semi-intensive system. The registration policy for marketing formalization were well regarded by the farmers, who have considerably increased milk production after registration. However, the inspection policy focused on the registered farmers were subject of criticisms. The maturation of Minas artisanal cheese from registered farms in Serra do Salitre-MG was efficient in reducing the counts of groups of undesirable microorganisms in this cheese.