Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFERSA |
Texto Completo: | https://repositorio.ufersa.edu.br/handle/tede/731 |
Resumo: | Artisanal cheeses participate in the socio-cultural identity of people and deserve recognition. Like many artisanally produced 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 of milk in nine artisanal cheese factories were collected from areas that stand out in dairy production in the state. These samples underwent microbiological (viable strict and facultative mesophilic bacteria, total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus) and physical-chemical analysis (titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents), and antibiotic residue and recurrent fraud in milk were conducted. All samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella spp. 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 was 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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Silva, Jean Berg Alves daSakamoto, Sidnei Miyoshihttp://lattes.cnpq.br/6538549762348659Urbano, Stela Antashttp://lattes.cnpq.br/473519586389175307986640456http://lattes.cnpq.br/9149342979060229http://lattes.cnpq.br/1849041497210600Medeiros, Natália Cristina de2017-06-28T12:20:13Z2017-02-17MEDEIROS, Natália Cristina de. Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte. 2017. 44 f. Dissertação (Mestrado) - Curso de Pós-graduação em Ciência Animal, Universidade Federal Rural do Semi-Árido, Mossoró, 2017.https://repositorio.ufersa.edu.br/handle/tede/731Artisanal cheeses participate in the socio-cultural identity of people and deserve recognition. Like many artisanally produced 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 of milk in nine artisanal cheese factories were collected from areas that stand out in dairy production in the state. These samples underwent microbiological (viable strict and facultative mesophilic bacteria, total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus) and physical-chemical analysis (titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents), and antibiotic residue and recurrent fraud in milk were conducted. All samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella spp. 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 was 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 cheesesOs queijos artesanais participam da identidade sociocultural do povo e merecem valorização. Como muitos queijos produzidos de forma artesanal, 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 leite de nove queijarias informais de regiões que se destacam como bacias leiteiras no Estado. As amostras foram submetidas às análises microbiológicas (microrganismos mesófilos estritos e facultativos viáveis, coliformes totais, termotolerantes, Salmonella spp. e Staphylococcus aureus), físico-químicas (acidez titulável em graus Dornic, densidade, índice crioscópico, estabilidade ao alizarol, porcentagens de proteína, lactose e gordura), residuais e pesquisa de fraudes recorrentes em leite. Todas as amostras ultrapassaram o limite estabelecido pela legislação para contagem de microrganismos mesófilos; houve presença de Salmonella spp. 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, houve 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 é pobre, podendo representar um risco para o consumidor, com o comprometimento da qualidade dos queijos de coalho e de manteigaCoordenação de Aperfeiçoamento de Pessoal de Nível Superior2017-06-28application/pdfhttp://repositorio.ufersa.edu.br/retrieve/1831/NataliaCM_DISSERT.pdf.jpgporUniversidade Federal Rural do Semi-ÁridoPrograma de Pós-Graduação em Ciência AnimalUFERSABrasilCC-BY-SAinfo:eu-repo/semantics/openAccessFraudeLeiteQueijoResíduosFraudMilkCheeseResiduesCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIAQualidade do leite utilizado em queijarias artesanais no Rio Grande do NorteQuality of milk used in artisanal cheese factories in Rio Grande do Norteinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisreponame:Biblioteca Digital de Teses e Dissertações da UFERSAinstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAORIGINALNataliaCM_DISSERT.pdfNataliaCM_DISSERT.pdfapplication/pdf509724https://repositorio.ufersa.edu.br//bitstream/tede/731/1/NataliaCM_DISSERT.pdf9edc7be828cda1f52ff39d0c626e3000MD51LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
dc.title.alternative.por.fl_str_mv |
Quality of milk used in artisanal cheese factories in Rio Grande do Norte |
title |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
spellingShingle |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte Medeiros, Natália Cristina de Fraude Leite Queijo Resíduos Fraud Milk Cheese Residues CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
title_short |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
title_full |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
title_fullStr |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
title_full_unstemmed |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
title_sort |
Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte |
author |
Medeiros, Natália Cristina de |
author_facet |
Medeiros, Natália Cristina de |
author_role |
author |
dc.contributor.authorID.por.fl_str_mv |
07986640456 |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/9149342979060229 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/1849041497210600 |
dc.contributor.advisor1.fl_str_mv |
Silva, Jean Berg Alves da |
dc.contributor.referee1.fl_str_mv |
Sakamoto, Sidnei Miyoshi |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/6538549762348659 |
dc.contributor.referee2.fl_str_mv |
Urbano, Stela Antas |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/4735195863891753 |
dc.contributor.author.fl_str_mv |
Medeiros, Natália Cristina de |
contributor_str_mv |
Silva, Jean Berg Alves da Sakamoto, Sidnei Miyoshi Urbano, Stela Antas |
dc.subject.por.fl_str_mv |
Fraude Leite Queijo Resíduos Fraud Milk Cheese Residues |
topic |
Fraude Leite Queijo Resíduos Fraud Milk Cheese Residues CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA |
description |
Artisanal cheeses participate in the socio-cultural identity of people and deserve recognition. Like many artisanally produced 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 of milk in nine artisanal cheese factories were collected from areas that stand out in dairy production in the state. These samples underwent microbiological (viable strict and facultative mesophilic bacteria, total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus) and physical-chemical analysis (titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents), and antibiotic residue and recurrent fraud in milk were conducted. All samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella spp. 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 was 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.accessioned.fl_str_mv |
2017-06-28T12:20:13Z |
dc.date.issued.fl_str_mv |
2017-02-17 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MEDEIROS, Natália Cristina de. Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte. 2017. 44 f. Dissertação (Mestrado) - Curso de Pós-graduação em Ciência Animal, Universidade Federal Rural do Semi-Árido, Mossoró, 2017. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufersa.edu.br/handle/tede/731 |
identifier_str_mv |
MEDEIROS, Natália Cristina de. Qualidade do leite utilizado em queijarias artesanais no Rio Grande do Norte. 2017. 44 f. Dissertação (Mestrado) - Curso de Pós-graduação em Ciência Animal, Universidade Federal Rural do Semi-Árido, Mossoró, 2017. |
url |
https://repositorio.ufersa.edu.br/handle/tede/731 |
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por |
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por |
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CC-BY-SA info:eu-repo/semantics/openAccess |
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CC-BY-SA |
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openAccess |
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application/pdf |
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Universidade Federal Rural do Semi-Árido |
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Programa de Pós-Graduação em Ciência Animal |
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UFERSA |
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Brasil |
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Universidade Federal Rural do Semi-Árido |
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