Contagem de Staphylococcus spp., Staphylococcus coagulase positivo, Staphylococcus coagulase negativo, bolores e leveduras em leite cru, soro-fermento e queijo minas artesanal em diferentes tempos de maturação produzido na região do cerrado

Abstract

Brazil is a major cheese producer, and in this context, the State of Minas Gerais stands out with the production of Minas artisanal cheese. The use of endogenous starter culture and the maturation process are unique steps in the manufacture of Minas artisanal cheese as they are responsible for the taste, color and texture of the product. Each region characterized as a producer of Minas artisanal cheese has its characteristic way of making, which gives the cheese its own identity. Because it is manufactured from raw and well-manipulated milk, Minas artisanal cheese allows the transmission of pathogenic bacteria or their toxins, which may put consumers' health at risk, with the occurrence of infections and food poisoning. This study aimed to evaluate the presence of Staphylococcus spp., Coagulase-negative staphylococci, Coagulase-positive staphylococci and molds and yeasts in samples of artisanal cheese produced in the Cerrado region during the rainy season, as well as the milk and the endogenous starter culture used in its manufacture. To demonstrate the influence of the maturation period on the count of the microorganisms analyzed, cheeses from the same production batch with 1, 7, 10, 14 and 22 days of production were evaluated.