Influence of the production procedures on the physic-chemical, sensory and microbiological characteristics of coalho cheese
This study evaluated the influence of the production procedures on physic-chemical, sensorial and microbiological characteristics of “coalho cheese”, a rennet coagulated cheese, produced with raw and pasteurized milk by dairy companies in Alagoas state, Brazil. Samples were collected from three dair...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32659 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32659 |
| Access Level: | acceso abierto |
| Palabra clave: | coalho cheese physico-chemical characteristics microbiological quality queijo coalho características físico-químicas qualidade microbiológica |
| Sumario: | This study evaluated the influence of the production procedures on physic-chemical, sensorial and microbiological characteristics of “coalho cheese”, a rennet coagulated cheese, produced with raw and pasteurized milk by dairy companies in Alagoas state, Brazil. Samples were collected from three dairy plants and “coalho” cheese processing flow chart was checked in loco. Samples were analyzed on microbiologicalquality (enumeration of coliforms at 35°C, thermotolerants coliforms, Escherichia coli, yeasts and molds, coagulase-positive Staphylococcus; detection of Listeria monocytogenes, and Salmonella spp.), physic-chemical characteristics (pH, titrable acidity, fat contents, ashes, moisture, total protein and chloride contents) and sensorial (appearance, odor, texture/mouth feeling and flavor). Samples from the three dairy plants presented different sensorial characteristics. This could be explained by differences in processing procedures employed by them, namely milk pasteurization, salting, and curd heating. All the samples were characterized as highmoisture semi-fat to fat cheeses. The samples presented low microbiological quality because of the high E. coli and coagulase-positive Staphylococcus counts. Neither Salmonella nor Listeria monocytogenes were detected. It is suggested to establish a standardized process for “coalho cheese” production and to implement a pre-requisite program for improving the product quality and safety. |
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