Caracterização físico-química e microbiológica de queijo artesanal de ovelha produzido em Minas Gerais, em diferentes períodos de maturação
The production of products derived from sheep milk has potential, however, in Brazil there is no specific regulation for this products. In Minas Gerais, a Family Agroindustry produces a ripened artisanal cheese of Lacaune ewes milk. Whit the aim to cooperate with the possibility of registering the c...
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Brasil |
| Institución: | Universidade Federal de Minas Gerais (UFMG) |
| Repositorio: | Repositório Institucional da UFMG |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.ufmg.br:1843/31523 |
| Acceso en línea: | http://hdl.handle.net/1843/31523 |
| Access Level: | acceso abierto |
| Palabra clave: | Bactérias Queijo Ovelhas Maturação Derivados do leite Segurança alimentar |
| Sumario: | The production of products derived from sheep milk has potential, however, in Brazil there is no specific regulation for this products. In Minas Gerais, a Family Agroindustry produces a ripened artisanal cheese of Lacaune ewes milk. Whit the aim to cooperate with the possibility of registering the cheese in inspection bodies, the research aimed the characterization of the production process, from obtaining milk to ripened cheese and the characterization physical-chemical and microbiological of property's cheeses, for quality evaluation. The experiment was carried out in two stages, the first was between February to May and the second between August to November, in 2018. Between July and September improvements were made during the milking and it was adopted Good Manufacturing Practices, in order to improve the quality of the cheeses. Three batches of cheeses were evaluated before the adoption of good practices and three after adoption. Each batch was ripened and analyzed in four periods with a 15 day interval, from day zero (0) to 45 days. Samples of water, milk and starter culture were also collected at each day of manufacture. Descriptive statistics were made to evaluate the results. For the water sample was analysed mesophilic aerobic counts, coliforms at 30 ° C and 45 ° C most probable number, residual chlorine (%) content, pH, acidity, chlorides contents and hardness. In the cheese samples, it was made titratable acidity, pH, moisture, fat, total protein, chloride contents, and starch presence. Microbiological analysis of cheese, whey, and milk involved counts of Salmonella spp., Staphylococcus spp. and S. coagulase positive, coliforms at 30 ° C and 45 ° C and lactic acid bacterias. The counting of molds and yeasts was undertaken only in the cheese. In the milk, analysis of Centesimal Composition, Somatic Cell Count, Total Bacterial Count, titratable acidity and cryoscopic index were performed. The mean residual chlorine results were inadequate in the first part of the experiment and were adequate in the second part. The chlorination failure during the collection of a single sample of water in the second stage of the experiment was enough to contaminate it. The other physico-chemical and microbiological parameters of water were within the standards established by the legislation. The counting of undesirable bacteria from the milk and the starter culture reduced after the application of Good Practices. Samples of cheese, milk and starter culture indicated absence of Salmonella spp. and counts below 1.0x102 UFC / mL or g for Staphylococcus coagulase positive. The application of Good Manufacturing Practices and milking management were efficient in the reduction of contaminating microorganisms in cheeses such as Staphylococcus spp. and coliforms at 45 ° C. The counts of molds and yeasts and lactic acid bacteria tended to grow as the maturation progressed. This artisanal sheep cheese can be characterized as a semi-fat and medium moisture according to Brasilian legislation. |
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