PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
Keywords:
cheese industry, Cerrado, quality, standardization.Abstract
Production of artisanal cheese in Minas Gerais is very important and its quality and safety deserve attention. The aim of this work was to evaluate physicochemical, microbiological e microscopical characteristics of Minas artisanal cheese traded in Rio Paranaíba-MG. Six samples of cheeses without labeling and unregistered were acquired at local commerce. Physicochemical profile was evaluated based on legislation, was verified the count of coliforms at 30ºC and at 45ºC and strange materials. The analyzed cheeses were not appropriated for trading according to present state legislation related to maximum moisture allowed (45,9%) and related to physical characteristics of cheeses. Among the cheeses analyzed there is a great range in pH values, between 4,8 and 6,3, and titratable acidity, between 0,5 % e 3,4%. The six samples analyzed, all of them presented count higher than 5,0 x 103 MPN.g-1 for total coliforms and four presented count higher than 5,0 x 102 MPN.g-1 for thermotolerant coliforms. The analyzed samples mainly presented high counts of black and brown dots, human and animal hairs and vegetal histological elements. All samples were inappropriate for human consumption.Downloads
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