Microbiological and physicochemical characterization of Minas artisanal cheese from the Campo das Vertentes region (Brazil) during ripening in rainy and dry seasons
Vigil Sanit Debate, Rio de Janeiro, 2024, v.12: e02357 | Published on: 23/10/2024
DOI:
https://doi.org/10.22239/2317-269X.02357Keywords:
Inspection, Food Quality, Food Safety, Foodborne Pathogens, Raw Milk CheeseAbstract
Introduction: Minas artisanal cheese is produced from raw milk. Legislation establishes a minimum 22-day ripening period for the cheese from Campo das Vertentes region. However, the lack of studies does not allow to attest whether this period is adequate to comply with the parameters. Objective: Based on this, the aim of this survey was to evaluate the microbiological and physicochemical quality of these cheeses throughout the ripening period at rainy and dry seasons. Method: Cheese samples throughout ripening were collected at four cheesemaking facilities, and were submitted to microbiological and physicochemical analyses. Results: The quality of cheeses was influenced by the ripening period and counts of coliforms at 45°C and molds and yeasts were affected by the season. Conclusions: The results met the official legislation requirements for cheeses at 60 and 22 days of ripening at rainy and dry seasons, and demonstrate the need for improvements in the control of coliforms and Staphylococcus.
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Author Biographies
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Gustavo Lucas Costa Valente, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Ranier Chaves Figueiredo, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Rommel Furst Brito, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Ângela Maria Quintão Lana, Departamento de Zootecnia, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Bruna Maria Salotti de Souza, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Leorges Moraes da Fonseca, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Ana Paula Madureira, Departamento de Engenharia de Biossistemas, Universidade Federal de São João del-Rei, São João del-Rei, MG, Brazil
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Andréia Marçal da Silva, Departamento de Engenharia de Alimentos, Universidade Federal de São João del-Rei, Sete Lagoas, MG, Brazil
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Cláudia Freire de Andrade Morais Penna, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Marcelo Resende de Souza, Departamento de Tecnologia e Inspeção de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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