Correlation between microbiological and physicochemical data with good manufacturing practices of colonial cheese produced in the Southern Region of Brazil

Authors

  • Thaís Benincá Cientista de alimentos, mestre em Ambiente e Sustentabilidade pela Universidade Estadual do Rio Grande do Sul, São Francisco de Paula, RS.
  • Victória Zagna dos Santos Bacharel em química industrial, pós-graduada lato sensu em Metodologia de Ensino de Química, assessora química na Universidade Estadual do Rio Grande do Sul, Porto Alegre, RS.
  • Voltaire Sant'Anna Engenheiro de alimentos, doutor em Engenharia Química, professor adjunto na Universidade Estadual do Rio Grande do Sul, Encantado, RS.
  • Márcia dos Santos Ramos Berreta Geógrafa, doutora em Geografia, professora adjunta na Universidade Estadual do Rio Grande do Sul, São Francisco de Paula, RS.

DOI:

https://doi.org/10.35977/0104-1096.cct2022.v39.27176

Keywords:

mathematical evaluation, processing, water quality, traditional cheese

Abstract

The artisanal colonial cheese produced from raw milk is one of the most consumed cheeses in the Southern region of Brazil. Therefore, the objective of this work was to statistically correlate microbiological and physical-chemical aspects of colonial cheeses produces in small properties in the center-southeast region of Rio Grande do Sul with the good manufacturing practices employed by producers, in order to verify which factors are the most importante to be considered when producing this tradicional produts. For this, analyzes of total bacterial count, coliforms, Staphylococcus aureus, humidity, acidity, pH and water activity were carried out in colonial cheeses. The results indicated counts above the permited for Staphylococcus aureus and 90% of the samples showed thermotolerant coliforms above the established by law. The mathematical evaluation of the data showed that the quality of the water used in the cheese processing and the hygiene of the handlers as the main factors to guarantee a safe product for the consumer.

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Published

2022-12-21

How to Cite

Benincá, T., dos Santos, V. Z., Sant'Anna, V., & Berreta, M. dos S. R. (2022). Correlation between microbiological and physicochemical data with good manufacturing practices of colonial cheese produced in the Southern Region of Brazil. Science & Technology Journals, 39(3), e27176. https://doi.org/10.35977/0104-1096.cct2022.v39.27176

Issue

Vol. 39 No. 3 (2022)

Section

Artigos

License

After publication of the work, the Authors are authorized to non-exclusively distribute the version of the published work (for example: publish in an institutional repository, as a book chapter, create links on electronic pages, etc.), as long as the authorship and initial publication in this journal are mentioned.