Diferenças sazonais no fermento endógeno utilizado na produção do queijo Minas artesanal, fabricado na Serra da Canastra, Minas Gerais
Keywords:
Endogenous starter culture, hand-made cheese, physical-chemica characteristics, microbiological characteristics.Abstract
This work had the objective to determine physicochemical and microbiological characteristics of the endogeneous cultures used in the manufacture of the Canastra cheese. This cheese is made from raw cow's milk, and starter microorganisms carried in the whay from the cheeses. The samples were collected in 8 farm units, in the rain season (RS), and in the dry season (DS). The results demonstrated that the values of acidity and pH did not differ (P>0,01) in the two sampled seasons. The average acidity found was 0,56% and 0,66%, in the RS and in DS, respectively. The average of pH was 5,02 and 5,07 in the raining and dry season, in that order. The NaCl index was superior (P<0,05) in the RS with average of 7,39%, while in the DS, the average was of 4,13%. The total counting for mesophile bacteria was smaller (P<0,01) in the RS, with an average of 5,87 Log UFC.mL-1, in the DS the average found was of 7,45 Log UFC.mL-1.The total coliform count, E. coli and S. aureus did not differ (P>0,01) in the two sampled periods, and the averages were, respectively, 2,78 Log UFC.mL-1, 1,28 Log UFC.mL-1 and 1,94 Log UFC.mL-1 in the RS, and 2,54 Log UFC.mL-1, 1,60 Log UFC.mL-1 and 1,68 Log UFC.mL-1 in the DS.Downloads
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