Matura??o e caracter?sticas de qualidade do Queijo Minas Artesanal do Serro - MG

• Author(s): Figueiredo, Leandro V?tor de
• Date: 2018
• Origin: Oasisbr
• Subject(s): Coliformes; Cor; Firmeza; Prote?na; Umidade; Coliforms; Color; Firmness; Humidity; Protein
• Document Type: Master thesis
• Language: Portuguese

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Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)

Funda??o de Amparo ? Pesquisa do estado de Minas Gerais (FAPEMIG)

Esta pesquisa foi realizada com objetivo de se avaliar caracter?sticas de qualidade do Queijo Minas Artesanal do Serro, Minas Gerais, maturado por diferentes tempos: 3, 8, 17, 38 e 60 dias. Os queijos foram maturados nas condi??es ambientais da propriedade de origem durante ?poca de inverno seco (ano: 2017). Foram realizadas an?lises de acidez, pH, umidade, proteina, profundidade de matura??o, gordura, gordura corrigida para a massa seca, res?duo mineral fixo, firmeza, adesividade, colorimetria (L*a*b* C H?), enumera??o de coliformes a 35? e 45 ?C, bact?rias l?ticas, Salmonella spp. e Staphylococcus coagulase positiva. Coletou-se o Pingo utilizado na fabrica??o dos queijos, no qual se determinou acidez, pH, umidade, massa seca, coliformes a 35?C e 45?C, contagem total de bact?rias l?ticas, aer?bios mes?filos, psicrotr?ficos, bact?rias propi?nicas e fungos filamentosos e leveduras. A coleta de Pingo aconteceu apenas uma vez em cada propriedade. O pingo utilizado na produ??o dos queijos avaliados nesta pesquisa apresentou umidade m?dia de 87,52 g.100 g-1, s?lidos totais em torno de 13,5 g.100 g-1, acidez e pH foram respectivamente 0,91 g.100g-1 de ?cido l?tico e 4,96. Para coliformes a 35?C e 45?C foram encontradas contagens m?dias de 1,98 log NMP.g-1, bact?rias l?ticas de 6,12 log UFC.ml-1, fungos filamentosos e leveduras, 6,68 log UFC.ml-1 e para microrganismos psicrotroficos, n?o se obteve contagens. N?o foram observadas varia??es significativas do tempo de matura??o para o pH, acidez, res?duo mineral fixo, profundidade de matura??o e gordura corrigida para a massa seca dos queijos. Com o passar do tempo de matura??o houve redu??o na umidade dos queijos e aumento nos valores de prote?na e gordura. Durante a matura??o houve diminui??o da luminosidade da casca (L* Cas) e aumento da intensidade de vermelho-verde da casca (a* Cas). A intensidade de amarelo-azul da casca (b* Cas), intensidade de amarelo-azul central (b* C) variaram de forma quadr?tica, aumentando durante a matura??o. Os queijos se tornaram mais firmes, com o passar do tempo. N?o houve varia??o significativa para a adesividade. Observou-se nos queijos com 3, 17 e 38 dias valor para coliformes a 35?C e 45?C superiores ao que disp?e a legisla??o vigente. Dezoito das amostras dos queijos avaliados (72% das amostras analisadas) apresentaram contagens respeitando o limite legislativo para coliformes. Para as bact?rias l?ticas, observou-se contagens variando entre 4,47 log UFC.g-1 e 6,96 log UFC.g-1. N?o foi detectada Salmonella spp., em an?lise realizada no tempo 3 de matura??o. No dia tr?s a m?dia para Staphylococcus foi superior ao preconizado na legisla??o, j? nos dias 8 e 17 estavam dentro do padr?o legislativo. Independente do tempo de matura??o, o Queijo Minas Artesanal do Serro pode ser classificado como Queijo Gordo, apresentando m?dia de 49,09 g.100 g-1 de gordura no extrato seco em todos os tempos avaliados. Com rela??o ao teor de umidade, os queijos foram classificados em queijos de m?dia umidade dentre os tempos 23 dias e 50 dias.

Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2018.

This research was performed with the objective of evaluating the quality characteristics of Serro?s Artisanal Minas Cheese from Minas Gerais, ripened for different periods: 3, 8, 17, 38 and 60 days. The cheeses were ripened in their original farm?s environmental conditions during dry winter season (year of 2017). It was analyzed the acidity, pH, humidity, protein, ripening depth, fat, corrected fat for dry mass, ashes, firmness, adhesiveness, colorimetry (L*a*b* C H?), coliforms enumeration at 35 ?C and 45 ?C (95? F and 113? F), lactic bacteria, Salmonella spp and coagulase-positive staphylococci. A Pingo was used to make cheese, in which acidity, pH, humidity, dry mass, coliforms at 35 ?C and 45 ?C, total count of lactic bacteria, mesophilic aerobes, psychrotrophs, propionic bacteria and yeast and filamentous fungi were determined. Pingo's pick-up happened only once at each farm. The Pingo used at the cheeses production showed values of mean humidity of 87.5 g.100 g-1, total solids around 13,5 g.100 g-1, acidity 0,91 g.100g-1 of lactic acid and pH of 4,96. For coliforms at 35?C and 45?C, average counts of 1.98 log NMP.g-1, lactic bacteria of 6,12 log UFC.ml-1, yeast and filamentous fungi, 6,68 log UFC.ml-1 and for psychrotrophic microorganisms, no counts were obtained. No significant changes in ripening time were observed for pH, acidity, fixed mineral residue, ripening depth and corrected fat for dry matter.As ripening period went by, there was a reduction in cheese humidity and an increase in protein and fat values. There were a decrease of rind lightness (L* Cas) and a increase of red-green rind intensity (a* Cas). The intensity of yellow-blue rind (b* Cas), intensity of central blue-yellow (b* C) varied in a quadratic form, increasing during ripening. The cheeses became firmer over time. There was no significant variation for adhesiveness. Cheeses with 3, 17 and 38 days values for coliforms at 35 ?C and 45 ?C were higher than those established by current legislation. Eighteen of the cheeses samples evaluated (72% of the analyzed samples) presented counts respecting the legislative limit for coliforms. Seven of the twenty-five cheeses evaluated (28% of the analyzed samples) presented counts superior to the legislative standard of coliforms. For lactic bacteria, counts ranged from 4.47 log CFU.g-1 to 6.96 log CFU.g-1. There was not detected Salmonella spp. in the analysis at time 3 of maturation. At day 3 the average for Staphylococcus was higher than that recommended in legislation. However, on days 8 and 17 were within the legislative standard. Regardless of the ripening time, the artisanal Minas cheese produced in the region of Serro may have been classified as Fat, presenting a mean of 49.09 g.100 g-1 of fat in the dry extract at all evaluated periods. Concerning the humidity content, the cheeses could be classified as medium humidity cheeses between 23 days and 50 days.