Identidade e qualidade do queijo de massa cozida do nordeste mineiro

Abstract

This work was developed with the aim of diagnosing the level of the desease control flock and the Good Agricultural Practices (GAP) in the production of artisanal "cabacinha" cheese in small production units in northeastern Minas Gerais (Vale do Mucuri and Vale do Jequitinhonha). Samples were collected in the local market of Teofilo Otoni in the first moment (14 samples) and collected directly with producers in a second moment (30 samples). A prepared questionnaire was sent to the producers by regional technical EMATER of Teófilo Ottoni, to estimate the stable conditions and cheese local production. The analyses realized in the cheese samples collected were physico-chemical and microbiological. Failures of standardization in production and hence the final product was verified. The average composition of "cabacinha" cheese varied from medium to high humidity (37.63% - 52.16%), relatively high pH (5.26 to 5.94), chloride content, from 0.67 to 1.85 %; lipid content from 25.0 to 44.9% being classified as semi-fat cheese (with only one sample is considered as low fat cheese with 21.8% of lipid content), titratable acidity as lactic acid ranged from 0.21% to 0,45% and protein content ranged from 22.93% to 27.88%. From microbiological point of view, the analysis results showed that the quality of the samples is presented as unsatisfactory hygienic assessment of indicators. With respect to health indicators, the samples showed satisfactory results. It was not detect the presence of Salmonella spp or Listeria monocytogenes in any sample (absence in 25g). Escherichia coli was found in only three samples and Staphylococcus aureus was found in amounts greater than allowed in only one sample. Not detected any type of staphylococcical enterotoxin in any sample. These results provide a basis for studies involving the adoption of adjustment measures and new technological alternatives for obtaining a quality product and safe for the consumer.