Acessibilidade / Reportar erro

Conditions of production and distribution of minas fresh cheese

Microbial contamination of minas fresh cheese during its shelf-life and general aspects of quality and standardization of seven different trademarks (A to G), purchased in grocery stores in São Paulo, were investigated. For this purpose, counts of Staphylococcus spp., coliforms, Escherichia coli, and lactic acid bacteria, besides pH, moisture, and instrumental measurement of hardness were determined 7, 14 and 21 days after cheese production. The variation of coliforms and E. coli counts during the production of cheeses from pasteurized and raw milk was also evaluated. The highest counts of Staphylococcus spp., coliforms and E. coli were, respectively, 7.83 (B), 8.02 (B), and 7.83 log CFU/g (C). Except for trademark F, all others presented contamination levels above those recommended by the Brazilian legislation. Cheeses from six out of seven trademarks were already unsuitable for consumption 7 days after production. The counts of total coliforms and E. coli in cheeses prepared in the laboratory increased 2.5 log cycles during their manufacture using pasteurized milk, and 4.5 log cycles (coliforms) and 5 log cycles (E. coli) when prepared with raw milk. Conditions of production, distribution, and expiration date of commercial minas fresh cheese need improvement.

minas fresh cheese; contamination; microbiology; inspection


Universidade Federal de Minas Gerais, Escola de Veterinária Caixa Postal 567, 30123-970 Belo Horizonte MG - Brazil, Tel.: (55 31) 3409-2041, Tel.: (55 31) 3409-2042 - Belo Horizonte - MG - Brazil
E-mail: abmvz.artigo@gmail.com