NDLI: Influência dos procedimentos de fabricação nas características físico-químicas, sensoriais e microbiológicas de queijo de coalho Influence of the production procedures on the physic-chemical, sensory and microbiological characteristics of coalho cheese

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Influência dos procedimentos de fabricação nas características físico-químicas, sensoriais e microbiológicas de queijo de coalho Influence of the production procedures on the physic-chemical, sensory and microbiological characteristics of coalho cheese

Content Provider	Semantic Scholar
Author	Silva, Maria Cristina Da Cristinne, A. Feio Danielle Ramos, Santos Domínguez Moraes, Juliana De Oliveira
Copyright Year	2010
Abstract	This study evaluated the influence of the production procedures on physic-chemical, sensorial and microbiological characteristics of “coalho cheese”, a rennet coagulated cheese, produced with raw and pasteurized milk by dairy companies in Alagoas state, Brazil. Samples were collected from three dairy plants and “coalho” cheese processing flow chart was checked in loco. Samples were analyzed on microbiological quality (enumeration of coliforms at 35°C, thermotolerants coliforms, Escherichia coli, yeasts and molds, coagulase-positive Staphylococcus; detection of Listeria monocytogenes, and Salmonella spp.), physic-chemical characteristics (pH, titrable acidity, fat contents, ashes, moisture, total protein and chloride contents) and sensorial (appearance, odor, texture/mouth feeling and flavor). Samples from the three dairy plants presented different sensorial characteristics. This could be explained by differences in processing procedures employed by them, namely milk pasteurization, salting, and curd heating. All the samples were characterized as high moisture semi-fat to fat cheeses. The samples presented low microbiological quality because of the high E. coli and coagulase-positive Staphylococcus counts. Neither Salmonella nor Listeria monocytogenes were detected. It is suggested to establish a standardized process for “coalho cheese” production and to implement
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://periodicos.ses.sp.bvs.br/pdf/rial/v69n2/v69n2a11.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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