Características físico-químicas e microbiológicas do queijo artesanal produzido na microrregião de Montes Claros - MG

Abstract

Artisan cheese appreciation has increased in recent years. Currently, any municipality in the Minas Gerais state, Brazil, can request its accreditation as a region that produce Artisan Minas cheese. Cheese production is present in all the municipalities of the Montes Claros micro-region, in Minas Gerais, and it has an unquestionable social value for the population. Nevertheless, there are not even initial studies so that actions could be planned in order to remove cheese manufacturing from the informality. The aim of this work was to characterize the physic-chemical and microbiological aspects of Artisan cheese from Montes Claros micro-region. It was selected 18 cheeses from the municipalities of that region. The microbiological analyzes were: coliforms 30 ºC, Escherichia coli, Staphylococcus aureus, Salmonella sp e Listeria sp. The physic-chemical assays pH, Aw, fat content, moisture, chlorides, total nitrogen, ashes and extent and depth of maturation were carried out. As was the case of traditional regions in the past, there is a lack of standardization of the analyzed cheese samples, as well as unsatisfactory microbiological conditions for consumption. There is a need of actions regarding research and extension in order to be possible to produce cheeses that can be actually consumed.