Perfil da produção e caracterização de queijos artesanais da Ilha de Marajó e sul do Pará em duas estações do ano

• Ano de defesa: 2014
• Autor(a) principal: Seixas, Vitória Nazaré Costa
• Orientador(a): Carvalho, Antônio Fernandes de
• Banca de defesa: Costa, Renata Golin Bueno , Pinto, Cláudia Lúcia de Oliveira
• 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 - Produção; Queijaria; Qualidade; Sazonalidade
• Palavras-chave em Inglês: Cheese - Production; cheese Shop; quality; seasonality
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/496

Artisanal cheese production is an important activity to add value to small milk production. This study aimed to outline the production profile and characterize artisanal cheeses production in two regions of Pará State - Marajó Island and southern Pará - through physical, chemical, and microbiological analyzes, checking for differences between the rainy and dry seasons. Milk production profile of the Microregion of Arari (Pará) showed producers with low education levels, farms over 100 ha and mostly of them with 30 lactating animals. The milking practices proved to be hygienically impaired. The herd prophylactic management includes vaccination against foot and mouth disease (FMD) and brucellosis, in most cases. The production processes of artisanal cheeses are similar in all surveyed regions with some peculiarities relating to the used raw material. Furthermore, in Marajó Island, cheeses undergo cooking the dough, which does not occur in southern Pará. The marketing also differs between the surveyed regions with respect to the used locations and frequencies. From Marajó Island, the cream cheese type showed variability between the seasons for pH, fat percentage in dry matter, and sodium chloride content; in the cheese butter type, the attributes of proximate composition that showed significant differences were acidity, pH, and fat percentage in dry matter. The cheeses in southern Pará had no statistical difference between the two seasons. In both seasons, the cream cheese type and the butter cheese type did not show high counts of total coliforms and E. coli, indicating that the stage of cooking the dough can be considered an important point for microbiological control. However, cheese butter type samples from Marajó Island presented counts of S. aureus quite high in all of the samples and were not in accordance with the legislation, showing post-processing contamination. For cheeses in southern Pará, the dry season presented higher counts - above the permitted levels by law - of coliforms, E. coli, and S. aureus, emphasizing the need for immediate application of quality tools to ensure the products safety and achieve compliance with the microbiological counts of the current legislation. In all analyzed cheeses, presence of L. monocytogenes and Salmonella sp. pathogens was not detected. These results show the need for application of quality tools in units of cheese producers in the studied regions.