QUEIJO MINAS ARTESANAL PRODUZIDO NA REGIÃO DE CANASTRA: CARACTERÍSTICAS DOS PARÂMETROS DE PRODUÇÃO, QUALIDADE DA ÁGUA E DOS QUEIJOS

Autores

  • F. M. COURA Instituto Federal de Minas Gerais
  • F. S. FERREIRA Instituto Federal de Minas Gerais campus Bambuí
  • J. M. BARBIERI Una Itabira
  • S. O. D. PACIULLI Instituto Federal de Minas Gerais campus Bambuí

DOI:

https://doi.org/10.15361/2175-0106.2020v36n2p78-87

Resumo

The Serra da Canastra region is known for the production of a characteristic Minas artisanal cheese, named Canastra cheese. The objective of this study was to characterize the microbiological and physicochemical aspects of the water and cheese collected from the Minas artisanal cheese producing properties, as well as to characterize the environmental aspects of cheese manufacturing. The analyzes were carried out by private laboratories and the government in 2016 and 2017 and the results provided were tabulated and analyzed in the present study. In the physical chemical analyses of the water, the highest non-conformity was for free residual chlorine (44.69%). In the microbiological analyses of the water, 17.02% of the samples showed non-conformity for E. coli and total coliform parameters. In the microbiological analyses of the cheese, non-conformities were found in 7.84% of the samples for total coliforms at 30°C and 9.8% for coagulase-positive Staphylococcus spp. The physicochemical analyses of the cheese were all in compliance. No statistical association was found between the quality of the cheese and the water. The water sources were protected, however discard of the waste from cow pens, sanitary sewage, and garbage is still not properly handled. The study indicates that producers need to improve the quality control of the water supply for their cheese factories, fulfill the requirements of chlorine in the water and periodically verify this requirement, ensuring that the produced cheese is safe for human consumption.

Biografia do Autor

F. M. COURA, Instituto Federal de Minas Gerais

Departamento de Ciências Agrárias do IFMG campus Bambuí. Medicina Veterinária, microbiologia, epidemiologia, sanidade animal

F. S. FERREIRA, Instituto Federal de Minas Gerais campus Bambuí

Médica Veterinária, fiscal municipal, estudante Engenharia de Alimentos

J. M. BARBIERI, Una Itabira

Tem experiência na área de Medicina Veterinária, com ênfase em Medicina Veterinária Preventiva. Atuando principalmente nos seguintes temas: Epidemiologia, Bioestatística, Defesa Sanitária Animal e Métodos de controle de doenças

S. O. D. PACIULLI, Instituto Federal de Minas Gerais campus Bambuí

Atualmente é professora de ensino básico, técnico e tecnológico do Instituto Federal Minas Gerais. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Avaliação e Controle de Qualidade de Alimentos, atuando principalmente nos seguintes temas: controle da qualidade de leite e derivados, desenvolvimento e processamento de alimentos.

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Publicado

25/06/2020

Edição

Seção

Inspection and Technology of Foods of Animal Origin/Inspeção e Tecnologia de Alimentos de Origem Animal