Characterization of water supply systems of artisanal cheese plant of Campos das Vertentes microregion

• Autor(a) principal: Pereira, Daniel Arantes
• Data de Publicação: 2014
• Outros Autores: Costa Paiva, Paulo Henrique, de Freitas Paiva, Érica Cristina, de Campos, Isaura Toledo, de Oliveira Carvalho, Amanda Maria, Fogaça, Gisele Nogueira
• 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/314
• topic: water treatment; artisanal plants; microbiological quality; Ciência e Tecnologia de Alimentos / Avaliação e controle de qualidade dos alimentos; tratamento de água; queijarias artesanais; qualidade microbiológica.

This study aimed to characterize the water supply systems in 32 artisanal Minas cheese plants of Campos das Vertentes microregion in Minas Gerais state and to evaluate the microbiological quality of the water in four seasons, from March 2012 to April 2013. Initially, farmers were questioned through structured questionnaires and checklists, where data about the farm and the water for cleaning were raised. Approximately 60% of the a cheese plants were contaminated with total coliforms in all four water samples evaluated, in other words, during the four seasons. Over 70 % of the artisanal cheese plants had at least one sample of water contaminated with E. coli during the year. Farmers who performed the treatment of water with filtration and chlorination had fewer samples with presence of coliforms  and E. coli. However, the positive results found in this group of producers indicate that the dosage of minimum free residual chlorine has not been fully achieved, probably due to failure dilution or inappropriate storage of the chlorinated product. It was concluded that there is need for training the artisanal cheese maker about the importance of the water microbiological quality to assist the artisanal Minas cheese state law and because water treatment (filtration followed by chlorination) used for hygiene cheese plants, so as to obtain reliable products to consumers.