PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG

Detalhes bibliográficos
Autor(a) principal: Fernandes, Regiane V. B.
Data de Publicação: 2013
Outros Autores: Botrel, Diego A., Rocha, Vitângela V., Souza, Vivian R., Campos, Fábio M., Mendes, Fabrícia Q.
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/178
Resumo: Production of artisanal cheese in Minas Gerais is very important and its quality and safety deserve attention. The aim of this work was to evaluate physicochemical, microbiological e microscopical characteristics of Minas artisanal cheese traded in Rio Paranaíba-MG. Six samples of cheeses without labeling and unregistered were acquired at local commerce. Physicochemical profile was evaluated based on legislation, was verified the count of coliforms at 30ºC and at 45ºC and strange materials. The analyzed cheeses were not appropriated for trading according to present state legislation related to maximum moisture allowed (45,9%) and related to physical characteristics of cheeses. Among the cheeses analyzed there is a great range in pH values, between 4,8 and 6,3, and titratable acidity, between 0,5 % e 3,4%. The six samples analyzed, all of them presented count higher than 5,0 x 103 MPN.g-1 for total coliforms and four presented count higher than 5,0 x 102 MPN.g-1 for thermotolerant coliforms. The analyzed samples mainly presented high counts of black and brown dots, human and animal hairs and vegetal histological elements. All samples were inappropriate for human consumption.
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spelling PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MGAVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E MICROSCÓPICA DO QUEIJO ARTESANAL COMERCIALIZADO EM RIO PARANAÍBA-MGcheese industry, Cerrado, quality, standardization.indústria queijeira; Cerrado; qualidade; padronizaçãoProduction of artisanal cheese in Minas Gerais is very important and its quality and safety deserve attention. The aim of this work was to evaluate physicochemical, microbiological e microscopical characteristics of Minas artisanal cheese traded in Rio Paranaíba-MG. Six samples of cheeses without labeling and unregistered were acquired at local commerce. Physicochemical profile was evaluated based on legislation, was verified the count of coliforms at 30ºC and at 45ºC and strange materials. The analyzed cheeses were not appropriated for trading according to present state legislation related to maximum moisture allowed (45,9%) and related to physical characteristics of cheeses. Among the cheeses analyzed there is a great range in pH values, between 4,8 and 6,3, and titratable acidity, between 0,5 % e 3,4%. The six samples analyzed, all of them presented count higher than 5,0 x 103 MPN.g-1 for total coliforms and four presented count higher than 5,0 x 102 MPN.g-1 for thermotolerant coliforms. The analyzed samples mainly presented high counts of black and brown dots, human and animal hairs and vegetal histological elements. All samples were inappropriate for human consumption.A produção de queijo artesanal em Minas Gerais é de expressiva importância e sua qualidade e segurança merecem atenção. O objetivo deste trabalho foi avaliar características físico-químicas, microbiológicas e microscópicas do queijo Minas artesanal comercializado em Rio Paranaíba-MG. Foram adquiridas no comércio local seis amostras de queijos sem rotulagem e não registrados. O perfil físico-químico foi avaliado nos requisitos referentes à legislação, sendo ainda verificadas as contagens de coliformes a 30ºC e a 45ºC e de materiais estranhos através da microscopia. Os queijos analisados não estavam adequados para comercialização segundo legislação estadual vigente quanto à umidade máxima permitida (45,9%) e quanto às características físicas dos queijos. Percebe-se que, entre os queijos analisados, existe uma grande variação nos valores de pH, entre 4,8 e 6,3, e acidez titulável, entre 0,5% e 3,4%. Das seis amostras analisadas, todas apresentaram contagem superior a 5,0 x 103 NMP/g para coliformes totais e quatro apresentaram contagem superior a 5,0 x 102 NMP/g para coliformes termotolerantes. As amostras analisadas apresentaram contagens altas de materiais estranhos, principalmente pontos escuros e marrons, pelos de animais e humanos e elementos histológicos vegetais. Todas as amostras encontraram-se impróprias para consumo humano.ILCTFernandes, Regiane V. B.Botrel, Diego A.Rocha, Vitângela V.Souza, Vivian R.Campos, Fábio M.Mendes, Fabrícia Q.2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/178Journal of Candido Tostes Dairy Institute; v. 66, n. 382 (2011); 21-26Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 382 (2011); 21-262238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/178/186Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T21:47:48Zoai:oai.rilct.emnuvens.com.br:article/178Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T21:47:48Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E MICROSCÓPICA DO QUEIJO ARTESANAL COMERCIALIZADO EM RIO PARANAÍBA-MG
title PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
spellingShingle PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
Fernandes, Regiane V. B.
cheese industry, Cerrado, quality, standardization.
indústria queijeira; Cerrado; qualidade; padronização
title_short PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
title_full PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
title_fullStr PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
title_full_unstemmed PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
title_sort PHYSICOCHEMICAL, MICROBIOLOGICAL E MICROSCOPICAL EVALUATION OF ARTISANAL CHEESE TRADED IN RIO PARANAÍBA-MG
author Fernandes, Regiane V. B.
author_facet Fernandes, Regiane V. B.
Botrel, Diego A.
Rocha, Vitângela V.
Souza, Vivian R.
Campos, Fábio M.
Mendes, Fabrícia Q.
author_role author
author2 Botrel, Diego A.
Rocha, Vitângela V.
Souza, Vivian R.
Campos, Fábio M.
Mendes, Fabrícia Q.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Fernandes, Regiane V. B.
Botrel, Diego A.
Rocha, Vitângela V.
Souza, Vivian R.
Campos, Fábio M.
Mendes, Fabrícia Q.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv cheese industry, Cerrado, quality, standardization.
indústria queijeira; Cerrado; qualidade; padronização
topic cheese industry, Cerrado, quality, standardization.
indústria queijeira; Cerrado; qualidade; padronização
description Production of artisanal cheese in Minas Gerais is very important and its quality and safety deserve attention. The aim of this work was to evaluate physicochemical, microbiological e microscopical characteristics of Minas artisanal cheese traded in Rio Paranaíba-MG. Six samples of cheeses without labeling and unregistered were acquired at local commerce. Physicochemical profile was evaluated based on legislation, was verified the count of coliforms at 30ºC and at 45ºC and strange materials. The analyzed cheeses were not appropriated for trading according to present state legislation related to maximum moisture allowed (45,9%) and related to physical characteristics of cheeses. Among the cheeses analyzed there is a great range in pH values, between 4,8 and 6,3, and titratable acidity, between 0,5 % e 3,4%. The six samples analyzed, all of them presented count higher than 5,0 x 103 MPN.g-1 for total coliforms and four presented count higher than 5,0 x 102 MPN.g-1 for thermotolerant coliforms. The analyzed samples mainly presented high counts of black and brown dots, human and animal hairs and vegetal histological elements. All samples were inappropriate for human consumption.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-22
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/178
url https://www.revistadoilct.com.br/rilct/article/view/178
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/178/186
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. 66, n. 382 (2011); 21-26
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 382 (2011); 21-26
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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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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