Handmade Minas Cheese of a Serro-MG microregion: seasonality effect on the raw milk microflora and microbiological behavior during maturation.

Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-10-26T12:10:08Z No. of bitstreams: 2 aline_silva_santos.PDF: 1329305 bytes, checksum: 5deee2946b99b6eac0e5c8cc5c537c15 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5)Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-10-26T12:11:13Z (GMT) No. of bitstreams: 2 aline_silva_santos.PDF: 1329305 bytes, checksum: 5deee2946b99b6eac0e5c8cc5c537c15 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5)Made available in DSpace on 2015-10-26T12:11:13Z (GMT). No. of bitstreams: 2 aline_silva_santos.PDF: 1329305 bytes, checksum: 5deee2946b99b6eac0e5c8cc5c537c15 (MD5) license_rdf: 22974 bytes, checksum: 99c771d9f0b9c46790009b9874d49253 (MD5) Previous issue date: 2010O objetivo deste trabalho foi verificar a qualidade microbiol?gica do leite cru e da ?gua utilizados na fabrica??o do queijo e a qualidade microbiol?gica do queijo Minas Artesanal do Serro em temperatura ambiente e sob refrigera??o (8oC), durante 63 dias de matura??o, e sua compara??o com os crit?rios microbiol?gicos exigidos pela Lei Estadual n.? 14.185, de 31 de janeiro de 2002, espec?fica para queijos artesanais. Todas as amostras de ?gua apresentaram contamina??o por coliformes totais acima do valor m?ximo permitido. Nenhuma amostra de ?gua apresentou contamina??o por coliformes fecais. Para duas amostras de leite cru a contagem de mes?filos apresentou-se acima dos limites permitidos pela legisla??o brasileira. As contagens de Staphylococcus aureus no leite variaram entre 0 log UFC/mL e 3,46 log UFC/mL. Escherichia coli esteve ausente em todas as amostras de leite analisadas. A contagem de c?lulas som?ticas variou entre 13.500 c?lulas/mL e 260.500 c?lulas/mL e somente uma amostra estava fora dos padr?es para acidez. Listeria monocytogenes e Salmonella spp n?o foram encontradas em nenhuma das amostras de queijo analisadas nos diferentes tempos e temperaturas de matura??o e n?o houve efeito significativo das condi??es de matura??o em seus par?metros microbiol?gicos.Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2010.ABSTRACT The aim of this study was to assess the microbiological quality of raw milk and water used in cheese production and the microbiological quality of handmade Minas Cheese produced in Serro-MG at room temperature and under refrigeration (8?C) during 63 days of maturation and its comparison with the microbiological criteria required by the State Law N? 14,185 of January 31, 2002, specifically to handmade cheeses. All of the water samples showed total coliform count above the maximum allowed. No water sample showed contamination by fecal coliforms. For two raw milk samples the mesophilic count presented above the allowed limits according to the Brazilian law. Staphylococcus aureus counts ranged from 0 log CFU/mL and 3.46 log CFU/mL. No Escherichia coli was observed in the analyzed milk samples. The counted somatic cell ranged from 13,500 cells/mL to 260,500 cells/mL and only one sample was out of the standards for acidity. No Listeria monocytogenes or Salmonella spp were found in the analyzed cheese samples at different times and temperatures of maturation and there were no significant effect of maturation conditions on their microbiological parameters