Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Brasileira de Saúde e Produção Animal |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000400549 |
Resumo: | SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization. |
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Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the yeardairy productsmicrobiologypathogensSUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.UFBA - Universidade Federal da Bahia2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000400549Revista Brasileira de Saúde e Produção Animal v.18 n.4 2017reponame:Revista Brasileira de Saúde e Produção Animalinstname:Universidade Federal da Bahia (UFBA)instacron:UFBA10.1590/s1519-99402017000400006info:eu-repo/semantics/openAccessPereira,Elisângela BorsoiPozza,Magali Soares dos SantosOlivo,Paula MartinsSanta,Osmar DallaPires,Suzana da CruzBorsoi,Joelmir AndréCosta,Patrícia BarcellosPozza,Paulo Cesareng2018-01-23T00:00:00Zoai:scielo:S1519-99402017000400549Revistahttp://www.rbspa.ufba.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||rbspa@ufba.br1519-99401519-9940opendoar:2018-01-23T00:00Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA)false |
dc.title.none.fl_str_mv |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
title |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
spellingShingle |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year Pereira,Elisângela Borsoi dairy products microbiology pathogens |
title_short |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
title_full |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
title_fullStr |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
title_full_unstemmed |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
title_sort |
Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year |
author |
Pereira,Elisângela Borsoi |
author_facet |
Pereira,Elisângela Borsoi Pozza,Magali Soares dos Santos Olivo,Paula Martins Santa,Osmar Dalla Pires,Suzana da Cruz Borsoi,Joelmir André Costa,Patrícia Barcellos Pozza,Paulo Cesar |
author_role |
author |
author2 |
Pozza,Magali Soares dos Santos Olivo,Paula Martins Santa,Osmar Dalla Pires,Suzana da Cruz Borsoi,Joelmir André Costa,Patrícia Barcellos Pozza,Paulo Cesar |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Pereira,Elisângela Borsoi Pozza,Magali Soares dos Santos Olivo,Paula Martins Santa,Osmar Dalla Pires,Suzana da Cruz Borsoi,Joelmir André Costa,Patrícia Barcellos Pozza,Paulo Cesar |
dc.subject.por.fl_str_mv |
dairy products microbiology pathogens |
topic |
dairy products microbiology pathogens |
description |
SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000400549 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000400549 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/s1519-99402017000400006 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
UFBA - Universidade Federal da Bahia |
publisher.none.fl_str_mv |
UFBA - Universidade Federal da Bahia |
dc.source.none.fl_str_mv |
Revista Brasileira de Saúde e Produção Animal v.18 n.4 2017 reponame:Revista Brasileira de Saúde e Produção Animal instname:Universidade Federal da Bahia (UFBA) instacron:UFBA |
instname_str |
Universidade Federal da Bahia (UFBA) |
instacron_str |
UFBA |
institution |
UFBA |
reponame_str |
Revista Brasileira de Saúde e Produção Animal |
collection |
Revista Brasileira de Saúde e Produção Animal |
repository.name.fl_str_mv |
Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA) |
repository.mail.fl_str_mv |
||rbspa@ufba.br |
_version_ |
1750297508244881408 |