Controle de fungos durante a maturação de queijo minas padrão

• Ano de defesa: 2004
• Autor(a) principal: Rocha, Andreia Maria Piovesan
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Tecnologia dos alimentos; Queijo; Microbiologia dos alimentos; Fungo; Maturação; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5637

Ripening is the phase which determines the aroma and flavour of a mature cheese, and it demands special care. One of these cares is the prevention of fungi development on its surface. The objective of this study was to control the development of fungi during maturation of Minas standard cheese, through the use of two anti-fungi in aqueous solution, after the salt process. The treatments included the control, natamicine at 0,05% and 0,1% concentrations, and the sorbate of potassium at 25% and at 30%. Physical - chemical and microbiological analysis were realized. The experiment was submitted to sensorial analysis by a non-trained panel. The results have shown that the natamicine, as well as, the potassium sorbate have retarded the microbic development, and did not affect, significantly, the sensorial quality of the cheese. However, it was concluded that the most effective treatment to prevent fungi development in Minas standard cheese was the potassium sorbate at 30%, because in the three analysis period was observes the least mould and yeast development than other treatments.