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Efeitos do processo de maturação sobre a microbiota autóctone de queijo produzido com leite cru
| Content Provider | Semantic Scholar |
|---|---|
| Author | Borges, Laura Costa |
| Copyright Year | 2016 |
| Abstract | Borges, L.C. Effects of the maturation process on the indigenous microbiota of cheese made from raw milk. 2015. During ripening of cheese several biochemical reactions occur that result in significant changes in pH and moisture that can directly influence the development of various spoilage and pathogenic microorganisms. The objective of this study was to evaluate the effect of maturation on the autochthonous microbiota of cheeses made from raw milk. A cheese, of type minas, was made with raw milk and kept at room temperature for 60 days and subjected to analyzes on the first day and every 10 days (T0 to T6); the raw material (raw milk) and curd were also analyzed. The microbiological analyzes conducted were to count lactic acid bacteria (LAB), mesophilic aerobic microorganisms (MA), yeasts and molds (YM), coliforms at 35°C (CT), coliforms at 45°C (CTt), psychrotrophic microorganisms (PSI), Staphylococcus positive coagulase (SPC) and for the detection of Listeria monocytogenes and Salmonella spp. The moisture content of the cheese aliquots were also determined. The results showed that the raw material (milk) had high counts of microorganisms researched (LAB 7,5 x 10 CFU/mL; MA 1,0 x 10 CFU/mL; YM 1,7 x 10 UFC/mL, CT 4,3 x 10 MPN/mL, CTt 1,5 x 10 MNP/mL; PSI 8,4 x 10 CFU/mL). The curd of the cheese showed even higher scores: 1,4 x 10 CFU/g for LAB; 2,0 x 10 UFC/g for MA; 1,1 x 10 UFC/g for YM; >1,1 x 10 MNP/g for CT; 2,1 x 10 MNP/g for CTt; 5,5 x 10 UFC/g for PSI; 9,3 x 10 CFU/g for SPC. It was observed that these microorganisms' counts remained high until T2, only presenting reduction on T3. It should be noted that the final count of T6 were still high (LAB 9,0 x10 CFU/g, MA 2,1 x 10 CFU/g, YM 4,0 x 10 CFU/g, CT 2,4 x 10 MNP/g, CTt 2,4 x 10 MNP/g) and the presence of L. monocytogenes and Salmonella spp. were not detected. The results showed that the maturation period, on the conditions proposed by this research, did not guarantee the microbiological safety of the product and contributed to its deterioration, making it unsuitable for consumption. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://bdm.unb.br/bitstream/10483/13532/6/2015_LauraCostaBorges.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
