Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro
Autor(a) principal: | |
---|---|
Data de Publicação: | 2006 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/499 |
Resumo: | The main objective of this work was to verify the minimum period of maturation of Minas craft cheese of the Serro area. For this, it was evaluated the microbiologic criteriaf demanded by the current law. Specifically, it was looked for to evaluate the physico-chemical and microbiologic characteristics during the sixty-fourth day of the cheese maturation; to identify strange materials in the samples and to diagnose the best practices for production used in the producing units. The microbiologic countings of aerobic mesophylls, total Coliform (30ºC), Escherichia coli and Staphylococcus aureus were reduced (P < 0,05) during the period of maturation of minas cheeses, with prominence for those stored out of refrigerator, that reached the maturated patterns demanded by the legislation at the seventeenth day, so much in the period of drought as water. Although the refrigerated cheeses only reached such parameters at the thirty-third and sixty-third day, when manufactured in the period of drought and water, respectively. It was observed absence of Listerella sp. in all of the samples, in the two periods of production. It was just observed a positive sample for Salmonella sp. in the period of water, maintained under cooling, that was eliminated at the twenty-second day of maturation. Staphylococci enterotoxemia was not detected in any analyzed sample. The physico-chemical results indicated that maturated cheeses out of refrigerator showed in the two periods of production reduction (P < 0,05) of the medium values of weight, height, diameter, humidity and water activity and increase (P < 0,05) medium of fat, pH, total nitrogen, total protein, chloride of sodium, soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%. When the cheeses are matured under cooling, the physico-chemical parameters stayed constant (P>0,05), in the two periods of the year, except for soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%, whose medium values increased (P < 0,05) during maturation. The strange materials were found stone, sand and mainly earthy material (dark/brown points). They were showed in superior amount (P < 0,05) in the period of drought. It could be consequence of great amount of suspended material in the atmosphere, carried mainly by the wind. Fragments of insects and wood were found in small amount. However, bovine, mouse, or dog hair, besides human hair were detected in all of the samples, in considerable amounts in the two periods of production, as well as fragments of fabrics, by the fact of these be part of the productive process, in the stage of filtration of milk. In spite of the secular production of those cheeses, any producers of the Serro area had being inscribed in a Mineiro Institute of Farming. Among elements of the best practices for production, on average, the quality of water, the production process, equipments and utensils and cleaning and sanitization of cheese dairy showed larger percentage of adaptation, exceeding 75%. However, the warranty of quality and the personal hygiene showed more than half of demands in disagreement. Usually, the maturation out of refrigerator, even reducing the polluting microbiota in the cheeses, it should not be seen as only form to protect the safety of the product, because the risks of cheese production, starting from raw milk, are considerable. It is necessary rigorous control of quality in several stages of production, and also look for to improve the quality of Minas artisanal cheese and safety for consumers. |
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Martins, José Manoelhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4739970P1Furtado, Mauro Mansurhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783310Z7Ribeiro Junior, José Ivohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723282Y6Ferreira, Célia Lúcia de Luces Forteshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9Fonseca, Leorges Moraes dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728069Y0Carvalho, Antônio Fernandes dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T22015-03-26T12:25:16Z2007-07-112015-03-26T12:25:16Z2006-10-27MARTINS, José Manoel. Physico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area.. 2006. 146 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006.http://locus.ufv.br/handle/123456789/499The main objective of this work was to verify the minimum period of maturation of Minas craft cheese of the Serro area. For this, it was evaluated the microbiologic criteriaf demanded by the current law. Specifically, it was looked for to evaluate the physico-chemical and microbiologic characteristics during the sixty-fourth day of the cheese maturation; to identify strange materials in the samples and to diagnose the best practices for production used in the producing units. The microbiologic countings of aerobic mesophylls, total Coliform (30ºC), Escherichia coli and Staphylococcus aureus were reduced (P < 0,05) during the period of maturation of minas cheeses, with prominence for those stored out of refrigerator, that reached the maturated patterns demanded by the legislation at the seventeenth day, so much in the period of drought as water. Although the refrigerated cheeses only reached such parameters at the thirty-third and sixty-third day, when manufactured in the period of drought and water, respectively. It was observed absence of Listerella sp. in all of the samples, in the two periods of production. It was just observed a positive sample for Salmonella sp. in the period of water, maintained under cooling, that was eliminated at the twenty-second day of maturation. Staphylococci enterotoxemia was not detected in any analyzed sample. The physico-chemical results indicated that maturated cheeses out of refrigerator showed in the two periods of production reduction (P < 0,05) of the medium values of weight, height, diameter, humidity and water activity and increase (P < 0,05) medium of fat, pH, total nitrogen, total protein, chloride of sodium, soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%. When the cheeses are matured under cooling, the physico-chemical parameters stayed constant (P>0,05), in the two periods of the year, except for soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%, whose medium values increased (P < 0,05) during maturation. The strange materials were found stone, sand and mainly earthy material (dark/brown points). They were showed in superior amount (P < 0,05) in the period of drought. It could be consequence of great amount of suspended material in the atmosphere, carried mainly by the wind. Fragments of insects and wood were found in small amount. However, bovine, mouse, or dog hair, besides human hair were detected in all of the samples, in considerable amounts in the two periods of production, as well as fragments of fabrics, by the fact of these be part of the productive process, in the stage of filtration of milk. In spite of the secular production of those cheeses, any producers of the Serro area had being inscribed in a Mineiro Institute of Farming. Among elements of the best practices for production, on average, the quality of water, the production process, equipments and utensils and cleaning and sanitization of cheese dairy showed larger percentage of adaptation, exceeding 75%. However, the warranty of quality and the personal hygiene showed more than half of demands in disagreement. Usually, the maturation out of refrigerator, even reducing the polluting microbiota in the cheeses, it should not be seen as only form to protect the safety of the product, because the risks of cheese production, starting from raw milk, are considerable. It is necessary rigorous control of quality in several stages of production, and also look for to improve the quality of Minas artisanal cheese and safety for consumers.O principal objetivo deste trabalho foi verificar o período mínimo de maturação do queijo minas artesanal da região do Serro avaliando-se os critérios microbiológicos exigidos pela legislação vigente. Especificamente, buscou-se avaliar as características físico-químicas e microbiológicas durante 64 dias de maturação dos queijos; identificar materiais estranhos nas amostras e diagnosticar as boas práticas de fabricação utilizadas nas unidades produtoras. As contagens microbiológicas de mesófilos aeróbios, coliformes totais (30ºC), Escherichia coli e Staphylococcus aureus foram reduzidas (P<0,05) durante o período de maturação dos queijos, com destaque para aqueles armazenados na condição ambiente, que atingiram os padrões exigidos pela legislação aos 17 dias, tanto no período da seca quanto nas águas. Já os queijos refrigerados só atingiram tais parâmetros aos 33 e 63 dias de maturação, quando fabricados no período da seca e das águas, respectivamente. Observou-se ausência de Listeria sp. em todas as amostras, nos dois períodos de fabricação. Observou-se apenas uma amostra positiva para Salmonella sp. no período das águas, mantida sob refrigeração, que foi eliminada com 22 dias de maturação. Enterotoxina estafilocócica não foi detectada em nenhuma amostra analisada. Os resultados físico-químicos indicaram que os queijos maturados na condição ambiente apresentaram nos dois períodos de fabricação redução (P<0,05) dos valores médios de peso, altura, diâmetro, umidade e atividade de água e aumento (P<0,05) médio de gordura, pH, nitrogênio total, proteína total, cloreto de sódio, nitrogênio solúvel em pH 4,6 e nitrogênio solúvel em TCA 12%. Quando maturados sob refrigeração, os parâmetros físico-químicos mantiveram-se constantes (P>0,05), nos dois períodos do ano, com exceção de nitrogênio solúvel em pH 4,6 e nitrogênio solúvel em TCA 12%, cujos valores médios aumentaram (P<0,05) durante a maturação. Dos materiais estranhos identificados, ardósia, areia e principalmente material terroso (pontos escuros/marrons), apresentaram-se em quantidade superior (P<0,05) no período da seca, podendo ser conseqüência da grande quantidade de material suspenso no ambiente, carreado principalmente pelo vento. Fragmentos de insetos e madeira foram encontrados em pequena quantidade. No entanto, pêlo bovino, de rato, ou de cão, além de pêlo humano, foram detectados em todas as amostras, em quantidades consideráveis nos dois períodos de fabricação, assim como fragmentos de tecidos, pelo fato destes fazerem parte do processo produtivo, na etapa de filtração do leite. Apesar da produção secular desses queijos, nenhum produtor da região do Serro encontrava-se certificado pelo Instituto Mineiro de Agropecuária. Dentre os elementos das boas práticas de fabricação, em média, a qualidade da água, o processo de produção, equipamentos e utensílios e a limpeza e sanitização da queijaria apresentaram maior percentual de adequação, ultrapassando 75%. Já, a garantia da qualidade e a higiene pessoal apresentaram mais da metade das exigências em desacordo. Geralmente, a maturação ambiente, mesmo reduzindo a presença da microbiota contaminante nos queijos, não deve ser vista como única forma de resguardar a segurança do produto, pois riscos da produção de queijos, a partir de leite cru, são consideráveis. Verifica-se necessidade de rigoroso controle de qualidade nas etapas de produção, buscando-se melhorar a qualidade dos queijos artesanais e a segurança do consumidor.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosQueijo Minas artesanalMaturaçãoMicrobiologiaFísico-químicaArtisanal minas cheeseMaturationMicrobiologyPhysico-chemistryCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCaracterísticas físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do SerroPhysico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1182082https://locus.ufv.br//bitstream/123456789/499/1/texto%20completo.pdfeceb63fe4bb31a2fabf59b76b71bcecfMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain234163https://locus.ufv.br//bitstream/123456789/499/2/texto%20completo.pdf.txt5196ab8e0e60be39e5434bc36a779737MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3615https://locus.ufv.br//bitstream/123456789/499/3/texto%20completo.pdf.jpg05cd914061070490945a295deb93127eMD53123456789/4992016-04-06 23:07:59.677oai:locus.ufv.br:123456789/499Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:07:59LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
dc.title.alternative.eng.fl_str_mv |
Physico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area. |
title |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
spellingShingle |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro Martins, José Manoel Queijo Minas artesanal Maturação Microbiologia Físico-química Artisanal minas cheese Maturation Microbiology Physico-chemistry CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
title_full |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
title_fullStr |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
title_full_unstemmed |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
title_sort |
Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro |
author |
Martins, José Manoel |
author_facet |
Martins, José Manoel |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4739970P1 |
dc.contributor.author.fl_str_mv |
Martins, José Manoel |
dc.contributor.advisor-co1.fl_str_mv |
Furtado, Mauro Mansur |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783310Z7 |
dc.contributor.advisor-co2.fl_str_mv |
Ribeiro Junior, José Ivo |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4723282Y6 |
dc.contributor.advisor1.fl_str_mv |
Ferreira, Célia Lúcia de Luces Fortes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9 |
dc.contributor.referee1.fl_str_mv |
Fonseca, Leorges Moraes da |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728069Y0 |
dc.contributor.referee2.fl_str_mv |
Carvalho, Antônio Fernandes de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2 |
contributor_str_mv |
Furtado, Mauro Mansur Ribeiro Junior, José Ivo Ferreira, Célia Lúcia de Luces Fortes Fonseca, Leorges Moraes da Carvalho, Antônio Fernandes de |
dc.subject.por.fl_str_mv |
Queijo Minas artesanal Maturação Microbiologia Físico-química |
topic |
Queijo Minas artesanal Maturação Microbiologia Físico-química Artisanal minas cheese Maturation Microbiology Physico-chemistry CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Artisanal minas cheese Maturation Microbiology Physico-chemistry |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The main objective of this work was to verify the minimum period of maturation of Minas craft cheese of the Serro area. For this, it was evaluated the microbiologic criteriaf demanded by the current law. Specifically, it was looked for to evaluate the physico-chemical and microbiologic characteristics during the sixty-fourth day of the cheese maturation; to identify strange materials in the samples and to diagnose the best practices for production used in the producing units. The microbiologic countings of aerobic mesophylls, total Coliform (30ºC), Escherichia coli and Staphylococcus aureus were reduced (P < 0,05) during the period of maturation of minas cheeses, with prominence for those stored out of refrigerator, that reached the maturated patterns demanded by the legislation at the seventeenth day, so much in the period of drought as water. Although the refrigerated cheeses only reached such parameters at the thirty-third and sixty-third day, when manufactured in the period of drought and water, respectively. It was observed absence of Listerella sp. in all of the samples, in the two periods of production. It was just observed a positive sample for Salmonella sp. in the period of water, maintained under cooling, that was eliminated at the twenty-second day of maturation. Staphylococci enterotoxemia was not detected in any analyzed sample. The physico-chemical results indicated that maturated cheeses out of refrigerator showed in the two periods of production reduction (P < 0,05) of the medium values of weight, height, diameter, humidity and water activity and increase (P < 0,05) medium of fat, pH, total nitrogen, total protein, chloride of sodium, soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%. When the cheeses are matured under cooling, the physico-chemical parameters stayed constant (P>0,05), in the two periods of the year, except for soluble nitrogen in pH 4,6 and soluble nitrogen in TCA 12%, whose medium values increased (P < 0,05) during maturation. The strange materials were found stone, sand and mainly earthy material (dark/brown points). They were showed in superior amount (P < 0,05) in the period of drought. It could be consequence of great amount of suspended material in the atmosphere, carried mainly by the wind. Fragments of insects and wood were found in small amount. However, bovine, mouse, or dog hair, besides human hair were detected in all of the samples, in considerable amounts in the two periods of production, as well as fragments of fabrics, by the fact of these be part of the productive process, in the stage of filtration of milk. In spite of the secular production of those cheeses, any producers of the Serro area had being inscribed in a Mineiro Institute of Farming. Among elements of the best practices for production, on average, the quality of water, the production process, equipments and utensils and cleaning and sanitization of cheese dairy showed larger percentage of adaptation, exceeding 75%. However, the warranty of quality and the personal hygiene showed more than half of demands in disagreement. Usually, the maturation out of refrigerator, even reducing the polluting microbiota in the cheeses, it should not be seen as only form to protect the safety of the product, because the risks of cheese production, starting from raw milk, are considerable. It is necessary rigorous control of quality in several stages of production, and also look for to improve the quality of Minas artisanal cheese and safety for consumers. |
publishDate |
2006 |
dc.date.issued.fl_str_mv |
2006-10-27 |
dc.date.available.fl_str_mv |
2007-07-11 2015-03-26T12:25:16Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:25:16Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
MARTINS, José Manoel. Physico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area.. 2006. 146 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/499 |
identifier_str_mv |
MARTINS, José Manoel. Physico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area.. 2006. 146 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2006. |
url |
http://locus.ufv.br/handle/123456789/499 |
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por |
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Universidade Federal de Viçosa |
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Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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