Caracterização do Queijo Minas Artesanal do Cerrado

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Istefane Cristina Borges
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFU
Texto Completo: https://repositorio.ufu.br/handle/123456789/33959
http://doi.org/10.14393/ufu.di.2021.577
Resumo: Brazil is one of the largest producers of milk and dairy products in the world; Minas Gerais stands out as the largest and most traditional producer of milk and artisanal cheeses. Among the cheeses produced, the Minas Artesanal variety is well known and appreciated throughout the country. There are, to date, eight regions recognized for the production of this variety: Araxá, Campo das Vertentes, Canastra, Cerrado, Serras da Ibitipoca, Serra do Salitre, Serro and Triângulo Mineiro. To be marketed within the requirements established by state legislation, it is necessary that the cheeses are matured, in order to reduce the presence of unwanted microorganisms and also for the development of sensory characteristics inherent to each one of them. According to current legislation, the maturation period for Minas Artesanal Cheese (QMA) from the Cerrado must be at least 22 (twenty-two) days, based on the maturation of cheeses from another region. Therefore, this work was carried out with the objective of evaluating the physicochemical and microbiological parameters of the Cerrado QMA, in two periods of the year (rain and dry). Physical-chemical and microbiological analyzes were also carried out for raw milk, water and drop used in the production of these cheeses. It was observed that some properties had failures in the chlorination of the water in the dairies, two had a result of free residual chlorine above what is established in the legislation (2.0 mg/L) and three dairies showed a value below (0.2 mg/L), but met the other established parameters. Raw milk samples were within the established physicochemical standards, but updated parameters for microbiological analyzes and specifically for raw milk are still lacking. The drop showed higher counts of Coliforms at 35°C, thermotolerant coliforms and Staphylococcus coagulase positive in the rainy season than in the dry season. In the QMA, it was observed that maturation influenced the results of acidity, chloride content, pH, fat, proteins and moisture. For this last parameter, the QMA with 7 days of maturation, in the two periods studied, was already within the standard established in the legislation, which is a maximum of 45.9%. The microbiological analyzes of the QMA showed that 14 days of maturation were enough to meet the standards for Coliforms at 35°, 22 days for thermotolerant coliforms and 7 days for coagulase-positive Staphylococcus. In only one sample with 1 day of QMA production was detected the presence of Salmonella spp. and the presence of Listeria monocytogenes was not detected in any analyzed sample. With this research, it was possible to characterize the QMA of the Cerrado, as until now there were no comprehensive data on the physicochemical and microbiological profile of the cheeses produced in this region.
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spelling Caracterização do Queijo Minas Artesanal do CerradoCharacterization of artisanal Minas cheese from the Cerradoartesanalartisanalfísico-químicasendogenous starter culturelegislaçãolegislationleite crumicrobiologymicrobiologiaphysicochemicalpingoraw milkCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAlimentos - IndústriaQueijo-de-minas - CaracterizaçãoQueijo - MicrobiologiaBrazil is one of the largest producers of milk and dairy products in the world; Minas Gerais stands out as the largest and most traditional producer of milk and artisanal cheeses. Among the cheeses produced, the Minas Artesanal variety is well known and appreciated throughout the country. There are, to date, eight regions recognized for the production of this variety: Araxá, Campo das Vertentes, Canastra, Cerrado, Serras da Ibitipoca, Serra do Salitre, Serro and Triângulo Mineiro. To be marketed within the requirements established by state legislation, it is necessary that the cheeses are matured, in order to reduce the presence of unwanted microorganisms and also for the development of sensory characteristics inherent to each one of them. According to current legislation, the maturation period for Minas Artesanal Cheese (QMA) from the Cerrado must be at least 22 (twenty-two) days, based on the maturation of cheeses from another region. Therefore, this work was carried out with the objective of evaluating the physicochemical and microbiological parameters of the Cerrado QMA, in two periods of the year (rain and dry). Physical-chemical and microbiological analyzes were also carried out for raw milk, water and drop used in the production of these cheeses. It was observed that some properties had failures in the chlorination of the water in the dairies, two had a result of free residual chlorine above what is established in the legislation (2.0 mg/L) and three dairies showed a value below (0.2 mg/L), but met the other established parameters. Raw milk samples were within the established physicochemical standards, but updated parameters for microbiological analyzes and specifically for raw milk are still lacking. The drop showed higher counts of Coliforms at 35°C, thermotolerant coliforms and Staphylococcus coagulase positive in the rainy season than in the dry season. In the QMA, it was observed that maturation influenced the results of acidity, chloride content, pH, fat, proteins and moisture. For this last parameter, the QMA with 7 days of maturation, in the two periods studied, was already within the standard established in the legislation, which is a maximum of 45.9%. The microbiological analyzes of the QMA showed that 14 days of maturation were enough to meet the standards for Coliforms at 35°, 22 days for thermotolerant coliforms and 7 days for coagulase-positive Staphylococcus. In only one sample with 1 day of QMA production was detected the presence of Salmonella spp. and the presence of Listeria monocytogenes was not detected in any analyzed sample. With this research, it was possible to characterize the QMA of the Cerrado, as until now there were no comprehensive data on the physicochemical and microbiological profile of the cheeses produced in this region.Dissertação (Mestrado)O Brasil é um dos maiores produtores de leite e derivados lácteos do mundo; destacando-se Minas Gerais como o maior e mais tradicional produtor de leite e de queijos artesanais. Dentre os queijos produzidos, a variedade Minas Artesanal é bastante conhecida e apreciada em todo país. Existem, até o presente momento, oito regiões reconhecidas na produção dessa variedade: Araxá, Campo das Vertentes, Canastra, Cerrado, Serras da Ibitipoca, Serra do Salitre, Serro e Triângulo Mineiro. Para serem comercializados dentro dos requisitos estabelecidos pelas legislações do Estado, faz-se necessário que os queijos sejam maturados, com a finalidade de se reduzir a presença de microrganismo indesejados e também para o desenvolvimento de características sensoriais inerentes a cada um deles. De acordo com a legislação vigente, o prazo de maturação para o Queijo Minas Artesanal (QMA) do Cerrado deve ser de, no mínimo, 22 (vinte e dois) dias, valor esse, baseado na maturação de queijos de outra região. Diante disso, este trabalho foi realizado com o objetivo avaliar os parâmetros físico-químicos e microbiológicos do QMA do Cerrado, em dois períodos do ano (chuva e seca). Foram realizadas também análises físico-químicas e microbiológicas para o leite cru, a água e o pingo utilizados na produção desses queijos. Foi observado que algumas propriedades tiveram falhas na cloração da água das queijarias, duas apresentaram um resultado de cloro residual livre acima do que é estabelecido na legislação (2,0 mg/L) e três queijarias apresentaram valor abaixo (0,2 mg/L), mas atenderam os demais parâmetros estabelecidos. As amostras de leite de cru estavam dentro dos padrões físico-químicos estabelecidos, mas ainda faltam parâmetros atualizados para as análises microbiológicas e especificamente para o leite cru. O pingo apresentou maiores contagens de Coliformes a 35°C, coliformes termotolerantes e de Staphylococcus coagulase positivo no período da chuva do que no período da seca. No QMA foi observado que a maturação influenciou os resultados de acidez, teor de cloretos, pH, gordura, proteínas e umidade. Para esse último parâmetro, o QMA com 7 dias de maturação, nos dois períodos estudados, já estava dentro do padrão estabelecido na legislação que é no máximo de 45,9%. As análises microbiológicas do QMA demonstraram que 14 dias de maturação foram suficientes para atender os padrões de Coliformes a 35°, 22 dias para coliformes termotolerantes e 7 dias para Staphylococcus coagulase positivo. Em apenas uma amostra com 1 dia de produção de QMA foi detectado a presença de Salmonella spp. e não foi detectado a presença de Listeria monocytogenes em nenhuma amostra analisada. Com essa pesquisa foi possível caracterizar o QMA do Cerrado, pois até o momento não haviam dados abrangentes sobre o perfil físico-químico e microbiológico dos queijos elaborados nessa região.Universidade Federal de UberlândiaBrasilPrograma de Pós-graduação em Engenharia de AlimentosFreitas, Guilherme Ramos Oliveira ehttp://lattes.cnpq.br/4014066906990228Santos, Milla Gabriela doshttp://lattes.cnpq.br/7021554945284831Dores, Milene Therezinha dashttp://lattes.cnpq.br/3561353982759785Boari, Cleube Andradehttp://lattes.cnpq.br/2685875786267997Rodrigues, Istefane Cristina Borges2022-01-17T20:30:42Z2022-01-17T20:30:42Z2021-11-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfRODRIGUES, Istefane Cristina Borges. Caracterização do Queijo Minas Artesanal do Cerrado. 2021. 130 f. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2022. DOI http://doi.org/10.14393/ufu.di.2021.577https://repositorio.ufu.br/handle/123456789/33959http://doi.org/10.14393/ufu.di.2021.577porAn error occurred getting the license - uri.info:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFUinstname:Universidade Federal de Uberlândia (UFU)instacron:UFU2022-04-27T13:22:06Zoai:repositorio.ufu.br:123456789/33959Repositório InstitucionalONGhttp://repositorio.ufu.br/oai/requestdiinf@dirbi.ufu.bropendoar:2022-04-27T13:22:06Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv Caracterização do Queijo Minas Artesanal do Cerrado
Characterization of artisanal Minas cheese from the Cerrado
title Caracterização do Queijo Minas Artesanal do Cerrado
spellingShingle Caracterização do Queijo Minas Artesanal do Cerrado
Rodrigues, Istefane Cristina Borges
artesanal
artisanal
físico-químicas
endogenous starter culture
legislação
legislation
leite cru
microbiology
microbiologia
physicochemical
pingo
raw milk
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Alimentos - Indústria
Queijo-de-minas - Caracterização
Queijo - Microbiologia
title_short Caracterização do Queijo Minas Artesanal do Cerrado
title_full Caracterização do Queijo Minas Artesanal do Cerrado
title_fullStr Caracterização do Queijo Minas Artesanal do Cerrado
title_full_unstemmed Caracterização do Queijo Minas Artesanal do Cerrado
title_sort Caracterização do Queijo Minas Artesanal do Cerrado
author Rodrigues, Istefane Cristina Borges
author_facet Rodrigues, Istefane Cristina Borges
author_role author
dc.contributor.none.fl_str_mv Freitas, Guilherme Ramos Oliveira e
http://lattes.cnpq.br/4014066906990228
Santos, Milla Gabriela dos
http://lattes.cnpq.br/7021554945284831
Dores, Milene Therezinha das
http://lattes.cnpq.br/3561353982759785
Boari, Cleube Andrade
http://lattes.cnpq.br/2685875786267997
dc.contributor.author.fl_str_mv Rodrigues, Istefane Cristina Borges
dc.subject.por.fl_str_mv artesanal
artisanal
físico-químicas
endogenous starter culture
legislação
legislation
leite cru
microbiology
microbiologia
physicochemical
pingo
raw milk
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Alimentos - Indústria
Queijo-de-minas - Caracterização
Queijo - Microbiologia
topic artesanal
artisanal
físico-químicas
endogenous starter culture
legislação
legislation
leite cru
microbiology
microbiologia
physicochemical
pingo
raw milk
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Alimentos - Indústria
Queijo-de-minas - Caracterização
Queijo - Microbiologia
description Brazil is one of the largest producers of milk and dairy products in the world; Minas Gerais stands out as the largest and most traditional producer of milk and artisanal cheeses. Among the cheeses produced, the Minas Artesanal variety is well known and appreciated throughout the country. There are, to date, eight regions recognized for the production of this variety: Araxá, Campo das Vertentes, Canastra, Cerrado, Serras da Ibitipoca, Serra do Salitre, Serro and Triângulo Mineiro. To be marketed within the requirements established by state legislation, it is necessary that the cheeses are matured, in order to reduce the presence of unwanted microorganisms and also for the development of sensory characteristics inherent to each one of them. According to current legislation, the maturation period for Minas Artesanal Cheese (QMA) from the Cerrado must be at least 22 (twenty-two) days, based on the maturation of cheeses from another region. Therefore, this work was carried out with the objective of evaluating the physicochemical and microbiological parameters of the Cerrado QMA, in two periods of the year (rain and dry). Physical-chemical and microbiological analyzes were also carried out for raw milk, water and drop used in the production of these cheeses. It was observed that some properties had failures in the chlorination of the water in the dairies, two had a result of free residual chlorine above what is established in the legislation (2.0 mg/L) and three dairies showed a value below (0.2 mg/L), but met the other established parameters. Raw milk samples were within the established physicochemical standards, but updated parameters for microbiological analyzes and specifically for raw milk are still lacking. The drop showed higher counts of Coliforms at 35°C, thermotolerant coliforms and Staphylococcus coagulase positive in the rainy season than in the dry season. In the QMA, it was observed that maturation influenced the results of acidity, chloride content, pH, fat, proteins and moisture. For this last parameter, the QMA with 7 days of maturation, in the two periods studied, was already within the standard established in the legislation, which is a maximum of 45.9%. The microbiological analyzes of the QMA showed that 14 days of maturation were enough to meet the standards for Coliforms at 35°, 22 days for thermotolerant coliforms and 7 days for coagulase-positive Staphylococcus. In only one sample with 1 day of QMA production was detected the presence of Salmonella spp. and the presence of Listeria monocytogenes was not detected in any analyzed sample. With this research, it was possible to characterize the QMA of the Cerrado, as until now there were no comprehensive data on the physicochemical and microbiological profile of the cheeses produced in this region.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-05
2022-01-17T20:30:42Z
2022-01-17T20:30:42Z
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.uri.fl_str_mv RODRIGUES, Istefane Cristina Borges. Caracterização do Queijo Minas Artesanal do Cerrado. 2021. 130 f. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2022. DOI http://doi.org/10.14393/ufu.di.2021.577
https://repositorio.ufu.br/handle/123456789/33959
http://doi.org/10.14393/ufu.di.2021.577
identifier_str_mv RODRIGUES, Istefane Cristina Borges. Caracterização do Queijo Minas Artesanal do Cerrado. 2021. 130 f. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade Federal de Uberlândia, Patos de Minas, 2022. DOI http://doi.org/10.14393/ufu.di.2021.577
url https://repositorio.ufu.br/handle/123456789/33959
http://doi.org/10.14393/ufu.di.2021.577
dc.language.iso.fl_str_mv por
language por
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info:eu-repo/semantics/openAccess
rights_invalid_str_mv An error occurred getting the license - uri.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Uberlândia
Brasil
Programa de Pós-graduação em Engenharia de Alimentos
publisher.none.fl_str_mv Universidade Federal de Uberlândia
Brasil
Programa de Pós-graduação em Engenharia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFU
instname:Universidade Federal de Uberlândia (UFU)
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instname_str Universidade Federal de Uberlândia (UFU)
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institution UFU
reponame_str Repositório Institucional da UFU
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repository.name.fl_str_mv Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)
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