Influência da concentração de cloreto de sódio (nacl) e da maturação sobre a microbiota endógena em queijo coalho artesanal desenvolvido no Alto Sertão Sergipano

• Autor(a) principal: Medeiros, Alane Kathielle Silva
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/15857
• topic: Agroindústria; Ciências agrárias; Derivados do leite; Bactérias patogênicas; Shelf life; Dairy derivative; Spoilage bacteria; CIENCIAS AGRARIAS::AGRONOMIA

In recent years, the demand in the national and international market for artisanal cheeses has increased, however, some obstacles regarding microbiological contamination in this food matrix, still need to be researched, aiming, among other factors, to obtain a safe product from the point of microbiological for the consumer. In Sergipe, the city of Nossa Senhora da Glória stands out as the largest dairy center in the state. A significant part of the town's dairy is used for the production of artisanal cheeses. This, this work aimed to evaluate the influence of NaCl concentration and construction on the endogenous microbiota of artisanal coalho cheese developed with raw milk from producers in the high Sergipe region. The methodology applied was developed from three salting treatments (T1: 0.5% (control); T2: 1.0% and T3: 1.5%) in artisanal coalho cheese at different development times (0.15, 30, and 45) with controlled conditions in humidity ( 45 ± 5 %) and temperature (10 ± 1,5 °C), where they were quantified and tested for ± endogenous microbiota (acidic acid bacteria), Salmonella spp. , thermotolerant coliforms and Listeria monocytogenes) for raw milk used as raw material and artisanal coalho cheese. rom the results found, it was possible to verify that the addition of NaCl and the different evaluation times can significantly influence (p≤0.05) the multiplication of clinical tests. It was possible to verify that the best treatment applied to the production of mature artisanal coalho cheese was the one with the addition of 1.0% of NaCl (Treatment 2) and 45 days of maturation, which obtained a lower bacterial count and/or spoilage. The results suggest that this treatment can provide greater microbial stability, and greater microbiological protection to the consumer, in addition to intensifying the socio-cultural and economic values of Sergipe's hinterland.