The objective of this study was to evaluate the label and the physico-chemical and microbiological quality of grated cheese. Samples (18 different brands, 5 samples of each lot) were purchased in Belo Horizonte, state of Minas Gerais, Brazil from December 1999 until may 2001. The moisture content varied from 10.16 to 28.40g/100g. 33% of the samples did not comply with Brazilian legislation. Water activity ranged from 0.579 to 0.889. pH values ranged from 4.85 to 5.61. The food additives investigated, sodium nitrate, sodium nitrite and sorbic acid varied from 5.11 to 159.1mg/kg, from not detected to 129.2mg/kg and from not detected to 2401.8mg/kg, respectively. Levels higher than those established by Brazilian legislation were observed in 16.7% of the samples for sodium nitrate and 55.6% for sorbic acid. Overall, only 22.2% of the samples analyzed were in compliance with the Brazilian legislation. The presence of Salmonella sp/25g, coagulase positive Staphylococcus and coliforms at 45°C were not detected, thus, 100% of the analyzed samples being in accordance with the Brazilian legislation. However, 105CFU/g of molds was detected in one sample.
grated cheese; microbiological quality; sorbic acid; nitrates; legislation
