Quality of milk used in informal artisanal production of coalho and butter cheeses
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26744 |
Resumo: | Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses. |
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Quality of milk used in informal artisanal production of coalho and butter cheesesQualidade do leite utilizado na fabricação artesanal informal de queijos de coalho e de manteigaCheeseFraudRaw materialResidues.FraudeMatéria-primaQueijoResíduos.Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses.Os queijos artesanais, como o de coalho e o de manteiga, participam da identidade sociocultural do povo e merecem valorização. Como muitos queijos artesanais, é comum a fabricação dos queijos de coalho e de manteiga com leite cru. Por isso, é fundamental que a matéria-prima das queijarias apresente boa qualidade, a fim de minimizar riscos aos consumidores. Dessa forma, objetivou-se avaliar a qualidade do leite em queijarias artesanais do Rio Grande do Norte, Brasil. Foram coletadas cinquenta amostras de regiões que se destacam como bacias leiteiras no estado. Elas foram submetidas às análises microbiológicas, físicas, químicas, residuais e pesquisa de fraudes. Foram pesquisados microrganismos mesófilos estritos e facultativos viáveis, coliformes totais, termotolerantes, Salmonella sp. e Staphylococcus aureus; acidez titulável em graus Dornic, densidade, índice crioscópico, estabilidade ao alizarol, porcentagens de proteína, lactose e gordura; também foram pesquisados resíduos e fraudes recorrentes em leite. De maneira geral, todas as amostras ultrapassaram o limite estabelecido pela legislação para contagem de microrganismos mesófilos; houve presença de Salmonella sp. em uma amostra. Dada esta contaminação, a acidez de 76% das amostras estava acima do permitido pela legislação. Quanto aos parâmetros de gordura e proteína, 14% e 10% das amostras estavam abaixo dos valores exigidos pela legislação, respectivamente. Além disso, há suspeita de fraude por adição de água em 24% das amostras. Foram encontrados cloretos em 16% e resíduos de antimicrobianos em 46% das amostras. Portanto, a qualidade do leite usado na fabricação informal de queijo artesanal no estado do Rio Grande do Norte não é boa, podendo representar um risco para o consumidor, com o comprometimento da qualidade dos queijos de coalho e de manteiga.UEL2017-08-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2674410.5433/1679-0359.2017v38n4p1955Semina: Ciências Agrárias; Vol. 38 No. 4 (2017); 1955-1962Semina: Ciências Agrárias; v. 38 n. 4 (2017); 1955-19621679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26744/21438Copyright (c) 2017 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessMedeiros, Natália Cristina deAbrantes, Maria RocieneMedeiros, Jovilma Maria Soares deCampêlo, Maria Carla da SilvaRebouças, Manoela de OliveiraCosta, Maria Gabriela AlvesSilva, Jean Berg Alves da2022-10-24T12:32:48Zoai:ojs.pkp.sfu.ca:article/26744Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-24T12:32:48Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Quality of milk used in informal artisanal production of coalho and butter cheeses Qualidade do leite utilizado na fabricação artesanal informal de queijos de coalho e de manteiga |
title |
Quality of milk used in informal artisanal production of coalho and butter cheeses |
spellingShingle |
Quality of milk used in informal artisanal production of coalho and butter cheeses Medeiros, Natália Cristina de Cheese Fraud Raw material Residues. Fraude Matéria-prima Queijo Resíduos. |
title_short |
Quality of milk used in informal artisanal production of coalho and butter cheeses |
title_full |
Quality of milk used in informal artisanal production of coalho and butter cheeses |
title_fullStr |
Quality of milk used in informal artisanal production of coalho and butter cheeses |
title_full_unstemmed |
Quality of milk used in informal artisanal production of coalho and butter cheeses |
title_sort |
Quality of milk used in informal artisanal production of coalho and butter cheeses |
author |
Medeiros, Natália Cristina de |
author_facet |
Medeiros, Natália Cristina de Abrantes, Maria Rociene Medeiros, Jovilma Maria Soares de Campêlo, Maria Carla da Silva Rebouças, Manoela de Oliveira Costa, Maria Gabriela Alves Silva, Jean Berg Alves da |
author_role |
author |
author2 |
Abrantes, Maria Rociene Medeiros, Jovilma Maria Soares de Campêlo, Maria Carla da Silva Rebouças, Manoela de Oliveira Costa, Maria Gabriela Alves Silva, Jean Berg Alves da |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Medeiros, Natália Cristina de Abrantes, Maria Rociene Medeiros, Jovilma Maria Soares de Campêlo, Maria Carla da Silva Rebouças, Manoela de Oliveira Costa, Maria Gabriela Alves Silva, Jean Berg Alves da |
dc.subject.por.fl_str_mv |
Cheese Fraud Raw material Residues. Fraude Matéria-prima Queijo Resíduos. |
topic |
Cheese Fraud Raw material Residues. Fraude Matéria-prima Queijo Resíduos. |
description |
Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-08-04 |
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26744 10.5433/1679-0359.2017v38n4p1955 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26744 |
identifier_str_mv |
10.5433/1679-0359.2017v38n4p1955 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26744/21438 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 38 No. 4 (2017); 1955-1962 Semina: Ciências Agrárias; v. 38 n. 4 (2017); 1955-1962 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306076521234432 |