Characterization of the microbiological aspects of the Minas Artesanal Cheese from Monte Carmelo/MG
DOI:
https://doi.org/10.6008/CBPC2179-6858.2020.006.0050Keywords:
Microbiota of cheeses, Artisan cheeses, Cheese maturationAbstract
The region of the Triângulo Mineiro is identified as a producer of QMA and an increasing number of producers interested in obtaining the registration of the IMA have been seen and it is therefore necessary to characterize the cheese prepared to legalize these producers. The objective of the study was to evaluate the microbiological aspects of the Minas Artesanal Cheese from Monte Carmelo/MG at different maturation times, both for registered producers and in the registration phase. 16 cheese samples were collected, four of which were A, B, C and D, where each one provided four samples, 0, 10, 20 and 30 days of maturation. Staphylococcus spp. was found in high counts in all samples, whereas the positive coagulase Staphylococcus was found in cheesemakers A, B and C. Salmonella spp. was not isolated in the QMA samples in all studied maturation periods. In contrast, Listeria spp. was isolated in 6 dilutions, of the 48 analyzed, where the genus Listeria spp. However, the presence of Listeria monocytogenes in the 6 positives was not confirmed. Thus, in addition to determining a minimum maturation period of 15 days, where in this phase all parameters are below the maximum limit allowed by law, further studies are necessary for the continued development of the Triângulo Mineiro as a producing region, as well as for the improvement of the cheeses produced there and standardization of manufacturing technology aiming at the future characterization by the responsible bodies.
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