Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro

• Ano de defesa: 2006
• Autor(a) principal: Martins, José Manoel
• Orientador(a): Ferreira, Célia Lúcia de Luces Fortes
• Banca de defesa: Fonseca, Leorges Moraes da , Carvalho, Antônio Fernandes de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Queijo Minas artesanal; Maturação; Microbiologia; Físico-química
• Palavras-chave em Inglês: Artisanal minas cheese; Maturation; Microbiology; Physico-chemistry
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/499

The main objective of this work was to verify the minimum period of maturation of Minas craft cheese of the Serro area. For this, it was evaluated the microbiologic criteriaf demanded by the current law. Specifically, it was looked for to evaluate the physico-chemical and microbiologic characteristics during the sixty-fourth day of the cheese maturation; to identify strange materials in the samples and to diagnose the best practices for production used in the producing units. The microbiologic countings of aerobic mesophylls, total Coliform (30ºC), Escherichia coli and Staphylococcus aureus were reduced (P < 0,05) during the period of maturation of minas cheeses, with prominence for those stored out of refrigerator, that reached the maturated patterns demanded by the legislation at the seventeenth day, so much in the period of drought as water. Although the refrigerated cheeses only reached such parameters at the thirty-third and sixty-third day, when manufactured in the period of drought and water, respectively. It was observed absence of Listerella sp. in all of the samples, in the two periods of production. It was just observed a positive sample for Salmonella sp. in the period of water, maintained under cooling, that was eliminated at the twenty-second day of maturation. Staphylococci enterotoxemia was not detected in any analyzed sample. The physico-chemical results indicated that maturated cheeses out of refrigerator showed in the two periods of production reduction (P < 0,05) of the medium values of weight, height, diameter, humidity and water activity and increase (P < 0,05) medium of fat, pH, total nitrogen, total protein, chloride of sodium, soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%. When the cheeses are matured under cooling, the physico-chemical parameters stayed constant (P>0,05), in the two periods of the year, except for soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%, whose medium values increased (P < 0,05) during maturation. The strange materials were found stone, sand and mainly earthy material (dark/brown points). They were showed in superior amount (P < 0,05) in the period of drought. It could be consequence of great amount of suspended material in the atmosphere, carried mainly by the wind. Fragments of insects and wood were found in small amount. However, bovine, mouse, or dog hair, besides human hair were detected in all of the samples, in considerable amounts in the two periods of production, as well as fragments of fabrics, by the fact of these be part of the productive process, in the stage of filtration of milk. In spite of the secular production of those cheeses, any producers of the Serro area had being inscribed in a Mineiro Institute of Farming. Among elements of the best practices for production, on average, the quality of water, the production process, equipments and utensils and cleaning and sanitization of cheese dairy showed larger percentage of adaptation, exceeding 75%. However, the warranty of quality and the personal hygiene showed more than half of demands in disagreement. Usually, the maturation out of refrigerator, even reducing the polluting microbiota in the cheeses, it should not be seen as only form to protect the safety of the product, because the risks of cheese production, starting from raw milk, are considerable. It is necessary rigorous control of quality in several stages of production, and also look for to improve the quality of Minas artisanal cheese and safety for consumers.