Survey of processing conditions of craft dairy products in Sergipe state
Keywords:
regional cheeses, assessment physical chemistry, hygienic quality.Abstract
The present work was intended for the realization of the diagnosis of "coalho" cheese, "manteiga" cheese and "pré-cozido" cheese widely marketed and consumed in the state of Sergipe. It was verified the conditions of processing and of sale, the chemical-physical characterization and the microbiological quality. 81 samples were analyzed, 27 for each type of cheese, from ten selected municipalities (Aracaju, Nossa Senhora da Glória, Macambira, Itabaiana, Carira, Estância, Simão Dias, Poço Redondo, Nossa Senhora do Socorro e Frei Paulo), acquired through trade points. The physical and chemical parameters examined showed that "coalho" cheese, "manteiga" cheese and "pré-cozido" cheese, produced in Sergipe, presented in the most part, consistent with the their values established by law. However, the parameter starch showed irregularities in the general framework of the productive chain of "manteiga" cheese, confirming the need to review this product in order to avoid possible adulterations. The microbiological analyses showed that there should be an inspection to improving the hygiene of all cheeses studied, as they showed severe contamination by fecal coliform bacteria, yeasts and moulds, as well as aerobic mesophilic bacteria. The results showed the need for improvement in the productive chain of regional cheeses sold in the state of Sergipe, in order to offer a product of quality to the population of Sergipe, and also to contribute to the conquest of new markets.Downloads
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