Room temperature aging to guarantee microbiological safety of Brazilian artisan Canastra cheese

Food Science and Technology (Campinas)

Milene Therezinha Das Dores¹  Juliana Escarião Da Nobrega¹  Célia Lucia De Luces Fortes Ferreira¹ 

[1],Universidade Federal de Viçosa - UFVRio Paranaíba MG ,Brasil

关键词: food safety;    cheese;    raw milk;    Staphylococcus aureus;    segurança alimentar;    queijos;    leite cru;    Staphylococcus aureus;   

DOI  :  10.1590/S0101-20612013005000003

来源: SciELO

【 摘 要 】

Canastra cheese is one of the oldest and most traditional cheeses made from raw milk in Brazil. However, this type of practice may have severe consequences for human health. According to the current legislation, any cheese made from raw milk must be aged for at least 60 days. Traditionally, Canastra cheese is consumed after different ripening periods, but consumers usually prefer those that are aged less than eight days. This study aimed to evaluate the effects of physicochemical and microbiological parameters, with emphasis on the pathogenic microbiota regulated by law, on cheese aged at room temperature and under refrigeration. Cheese samples were collected from eight different cheese producers located in the Serra da Canastra region twice a year (rainy and dry seasons) and analyzed with 8, 15, 22, 29, 36, and 64 days of ripening. Room temperature aging effectively reduced pathogens, reaching the total count established by law in 22 days, regardless of the season. However, ripening under refrigeration, it was ineffective in reducing the Staphylococcus aureus counts to the legislation limits, even after 64 days. Therefore, Canastra cheese should be ripened for at least 22 days at room temperature in order to fulfill the safety regulatory limits.

【 授权许可】

CC BY   
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