CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/327 |
Resumo: | The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA. The objectives of this research were to characterize through physicochemical and microbiological the Marajó cheese cream type and the effect of the season. The pH, the percentage of fat in dry matter and content of sodium chloride were attributes that proximate composition showed significant difference at 5% probability by Tukey test between the two seasons. Statistical difference was not found in the percentage of titratable acidity, moisture, fat, ash, total solids extract, proteins and water activity. As for microbiological characteristics, in general, there was an improvement in the results in the dry season as to coliformes and Staphylococcus aureus. However, the result of Escherichia coli has proved to be better in the rainy season, with all samples meeting the standard of legislation. On the count of aerobic mesophilic there was no difference between the periods of the year. The pathogens Listeria monocytogenes and Salmonella sp. were not detected in the Marajó cheese, cream type, within the four seasons of the year. The variability occurred in pH, %NaCl, GES and, between seasons, demonstrates the need for greater control of production aimed at standardizing and maintaining the identity of the product. Regarding the microbiological, standards were established in accordance with the current legislation. |
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CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTSCARACTERIZAÇÃO DO QUEIJO DO MARAJÓ TIPO CREME EM DUAS ESTAÇÕES DO ANO: ASPECTOS FÍSICO-QUÍMICOS E MICROBIOLÓGICOSartisanal cheese; centesimal composition; quality; seasonalityqueijo artesanal; composição centesimal; qualidade; sazonalidade.The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA. The objectives of this research were to characterize through physicochemical and microbiological the Marajó cheese cream type and the effect of the season. The pH, the percentage of fat in dry matter and content of sodium chloride were attributes that proximate composition showed significant difference at 5% probability by Tukey test between the two seasons. Statistical difference was not found in the percentage of titratable acidity, moisture, fat, ash, total solids extract, proteins and water activity. As for microbiological characteristics, in general, there was an improvement in the results in the dry season as to coliformes and Staphylococcus aureus. However, the result of Escherichia coli has proved to be better in the rainy season, with all samples meeting the standard of legislation. On the count of aerobic mesophilic there was no difference between the periods of the year. The pathogens Listeria monocytogenes and Salmonella sp. were not detected in the Marajó cheese, cream type, within the four seasons of the year. The variability occurred in pH, %NaCl, GES and, between seasons, demonstrates the need for greater control of production aimed at standardizing and maintaining the identity of the product. Regarding the microbiological, standards were established in accordance with the current legislation.O queijo do Marajó é um produto artesanal derivado do leite de búfala produzidona Ilha de Marajó (PA). Os objetivos desta pesquisa foram caracterizar por meio deanálises físico-químicas e microbiológicas o queijo do Marajó tipo creme e o efeitoda estação do ano. O pH, a porcentagem de gordura no extrato seco (GES) e teorde cloreto de sódio foram atributos de composição centesimal que apresentaramdiferença significativa ao nível de 5% de probabilidade pelo teste Tukey entre as duasestações do ano. Não foi verificada diferença estatística nos percentuais de acideztitulável, umidade, gordura, cinzas, extrato seco total (EST), proteínas e atividadede água. Quanto às características microbiológicas, houve melhoria nos resultadosna estação seca com relação à coliformes e Staphylococcus aureus. Entretanto, oresultado de Escherichia coli mostrou-se melhor no período chuvoso, com todas asamostras atendendo o padrão da legislação. Na contagem de aeróbios mesófilos nãohouve diferença entre os períodos do ano. Não foi detectada a presença dos patógenosListeria monocytogenes e Salmonella sp. no queijo do Marajó tipo creme nas duasestações do ano. A variabilidade ocorrida no pH, % GES e NaCl, entre as estações doano, demonstra a necessidade de maior controle da produção visando a padronizaçãoe a manutenção da identidade do produto. Quanto aos padrões microbiológicos, essesestiveram em concordância com estabelecidos pela legislação vigente.ILCTNazaré Costa Seixas, VitóriaRocha Félix, MayaraMendes da Silva, GuilhermeTuler Perrone, ÍtaloGolin Bueno Costa, RenataFernandes de Carvalho, Antonio2014-05-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/32710.14295/2238-6416.v69i2.327Journal of Candido Tostes Dairy Institute; v. 69, n. 2 (2014); 89-101Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 2 (2014); 89-1012238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/327/303Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-05-30T13:12:28Zoai:oai.rilct.emnuvens.com.br:article/327Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-05-30T13:12:28Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS CARACTERIZAÇÃO DO QUEIJO DO MARAJÓ TIPO CREME EM DUAS ESTAÇÕES DO ANO: ASPECTOS FÍSICO-QUÍMICOS E MICROBIOLÓGICOS |
title |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS |
spellingShingle |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS Nazaré Costa Seixas, Vitória artisanal cheese; centesimal composition; quality; seasonality queijo artesanal; composição centesimal; qualidade; sazonalidade. |
title_short |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS |
title_full |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS |
title_fullStr |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS |
title_full_unstemmed |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS |
title_sort |
CHARACTERIZATION OF MARAJÓ CHEESE, CREAM TYPE, IN TWO SEASONS:PHYSICOCHEMICAL AND MICROBIOLOGICAL ASPECTS |
author |
Nazaré Costa Seixas, Vitória |
author_facet |
Nazaré Costa Seixas, Vitória Rocha Félix, Mayara Mendes da Silva, Guilherme Tuler Perrone, Ítalo Golin Bueno Costa, Renata Fernandes de Carvalho, Antonio |
author_role |
author |
author2 |
Rocha Félix, Mayara Mendes da Silva, Guilherme Tuler Perrone, Ítalo Golin Bueno Costa, Renata Fernandes de Carvalho, Antonio |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Nazaré Costa Seixas, Vitória Rocha Félix, Mayara Mendes da Silva, Guilherme Tuler Perrone, Ítalo Golin Bueno Costa, Renata Fernandes de Carvalho, Antonio |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
artisanal cheese; centesimal composition; quality; seasonality queijo artesanal; composição centesimal; qualidade; sazonalidade. |
topic |
artisanal cheese; centesimal composition; quality; seasonality queijo artesanal; composição centesimal; qualidade; sazonalidade. |
description |
The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA. The objectives of this research were to characterize through physicochemical and microbiological the Marajó cheese cream type and the effect of the season. The pH, the percentage of fat in dry matter and content of sodium chloride were attributes that proximate composition showed significant difference at 5% probability by Tukey test between the two seasons. Statistical difference was not found in the percentage of titratable acidity, moisture, fat, ash, total solids extract, proteins and water activity. As for microbiological characteristics, in general, there was an improvement in the results in the dry season as to coliformes and Staphylococcus aureus. However, the result of Escherichia coli has proved to be better in the rainy season, with all samples meeting the standard of legislation. On the count of aerobic mesophilic there was no difference between the periods of the year. The pathogens Listeria monocytogenes and Salmonella sp. were not detected in the Marajó cheese, cream type, within the four seasons of the year. The variability occurred in pH, %NaCl, GES and, between seasons, demonstrates the need for greater control of production aimed at standardizing and maintaining the identity of the product. Regarding the microbiological, standards were established in accordance with the current legislation. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-05-05 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/327 10.14295/2238-6416.v69i2.327 |
url |
https://www.revistadoilct.com.br/rilct/article/view/327 |
identifier_str_mv |
10.14295/2238-6416.v69i2.327 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/327/303 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 69, n. 2 (2014); 89-101 Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 2 (2014); 89-101 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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