Microbiological, physical-chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process

The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60 days. Faecal coliforms decreased and were not detected after ripening for this period. The contamination by coagulase-negative Staphylococcus was reduced at the end...

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Bibliographic Details
Published in:World journal of microbiology & biotechnology 2008-11, Vol.24 (11), p.2389-2395
Main Authors: Lima, Carla D. Las Casas, Cerqueira, Mônica M. O. P, Ferreira, Elaine G, Faria, César L. L. Jr, Nelson, David Lee, Carmo, Luiz S, Rosa, Carlos A
Format: Article
Language:English
Subjects:
Applied Microbiology
Bacteria
Biochemistry
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
Cheese
Dairy products
Environmental Engineering/Biotechnology
Farms
Fecal coliforms
Food contamination & poisoning
Fundamental and applied biological sciences. Psychology
Humidity
Legislation
Life Sciences
Manufacturing
Microbiology
Milk production
Nitrogen
Original Paper
Staphylococcus aureus
Studies
Variance analysis
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Summary:The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60 days. Faecal coliforms decreased and were not detected after ripening for this period. The contamination by coagulase-negative Staphylococcus was reduced at the end of the ripening period only on farms 3 and 4. Staphylococcus aureus was detected only in fresh cheese on farm 5 and decreased in number until it disappeared. No S. aureus was observed in the fresh cheeses from farms 2 and 4, but these were contaminated, probably by the hands of the manipulators, during the ripening process. The humidity decreased and the proteolysis increased during ripening. No correlation of the salt content and the humidity with the degree of proteolysis was observed. The degree of acceptance in the sensory evaluation was higher for cheese that had ripened for 1 and 15 days.
ISSN:0959-3993
1573-0972
DOI:10.1007/s11274-008-9751-1