Contagem de Coliformes totais, termotolerantes e Mesófilos aeróbios totais em leite cru, soro-fermento e queijo minas artesanal em diferentes tempos de maturação produzido na região do Cerrado

Abstract

Minas Artisanal cheese (QMA), is a food widely consumed in Brazil, and its production is made by hand, from raw milk expressed on the farm itself, with the addition of natural yeast, also known as “pingo”, and salt , thus maintaining a secular tradition. Despite being a highly valued food and presenting a large number of consumers all over the country, the production method used in the preparation of this food can bring risks to the health of consumers by transmitting pathogenic microorganisms or their toxins, if, good manufacturing practices not main adopted . To determine the quality and food safety of the QMA produced in the Cerrado micro-region, samples of cheese from different maturation days, raw milk and fermented whey were collected for microbiological analysis. Samples of QMA, belonging to the same batch of manufacture, were evaluated 1,7, 10, 14 and 22 days after their production in order to show the effect of the maturation period on the quantification of microorganisms Total coliforms, Thermotolerant coliforms and Mesophilic Aerobic Bacteria.