Queijo Minas artesanal da Canastra maturado à temperatura ambiente e sob refrigeração / Artisanal Minas cheese from the Canastra Mountain Range matured at room temperature and under refrigeration

AUTOR(ES)

Milene Therezinha das Dores

DATA DE PUBLICAÇÃO

2007

RESUMO

The purpose of this work was to verify the minimum period of ripening of the artisanal Minas cheese from the Canastra Mountain Range, on the basis of the microbiological criteria demanded by the State Law N. 14,185 from 31st January, 2002, specific for artisanal cheeses. It was evaluated the microbiological and physicochemical characteristics during 64 days of the ripening from the cheeses; the presence of staphylococci enterotoxin of the cheeses with eight days of manufacture, besides the identification of strange materials in the samples with eight days of manufacture. The results of the microscopic analyses showed that the countings of extraneous materials during the dry period were 41.3% greater than those of the raining period. The particles of dust, sand and slate were the most frequent. All the physicochemical variables suffered influence from the time during the 64 days of ripening for the cheeses stored at room temperature, independently of the period, rainy or dry. The refrigerated samples, collected in the raining period showed a significant difference for the variables of fat in the dry extract, pH 4,6 soluble nitrogen, and soluble nitrogen in 12% TCA. In the dry period only the fat index was influenced by the ripening period. These data indicate an acceleration of the ripening process for the cheeses kept at room temperature. The alteration of the physicochemical variables along the ripening for the cheeses kept at room temperature, played an important role in the modulation of these cheeses microbiota, what a reduction of the number of contaminants evaluated. In this way, the cheeses kept at room temperature reached faster the minimum standards demanded by the current law. S. aureus was the species one that remained longer in greater countings defining the necessary minimum time for the ripening of the cheeses. So, independently of the collecting period, the room temperature was decisive for the reduction of pathogenic microbiota with 22 days of ripening. On the other, the cheeses matured under refrigeration, only reached the side standards allowed by the legislation at 35 days for cheeses manufactured in the dry period, and, at an esteemed rate at 87 days for those manufactured in the raining period. The enterotoxin of SEA type was detected in 75% of the 16 analyzed samples, within eight days of manufacture. However for SEB, SEC and SED toxins, the analysis was negative. The results found in this work indicate that the ripening under refrigerated temperature is not sufficient to inhibit pathogenic microorganisms, and at the same time made its reduction difficult, what makes cheeses with 60 days of ripening with low microbiological quality and deprived of sensorial characteristics.

ASSUNTO(S)

microscopia microscopy maturação ripening artisanal minas cheese ciencia de alimentos queijo minas artesanal

Documentos Relacionados

• Physical, physic-chemical and sensorial characteristics of the Canastra artisan Minas cheese
• Caracterização microscópica e microbiológica do biofilme dos utensílios de madeira utilizados na fabricação de queijo minas artesanal das regiões do Serro e Canastra
• Physico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area.
• Characterization and identification Enterococcus spp. isolated from endogenous yeast employed in the manufacture of the artisan Minas cheese in the Canastra region, Minas Gerais - BRAZIL
• Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas