O queijo Minas artesanal Canastra é um queijo produzido a partir de leite cru, com adição do coalho e do “pingo”, o fermento natural endógeno. É então enformado, prensado à mão, salgado a seco e maturado por um período de 22 dias. A Cynara cardunculus L. é uma planta perene típica da região do mediterrâneo e, de suas flores secas, obtêm-se as enzimas (cardosinas) utilizadas como agentes coagulantes do leite. Pretendeu-se com o presente estudo desenvolver e avaliar as características físico-químicas do queijo Minas artesanal Canastra, produzido com três diferentes concentrações de Cynara cardunculus L. Os queijos mostraram índices de extensão e de profundidade da proteólise superiores ao queijo Canastra tradicional. Os parâmetros de pH e umidade não foram influenciados pelo tipo de coagulante. Ademais, os queijos obtidos com o coagulante vegetal (T1, T2 e T3) exibiram, respectivamente, uma textura mais macia (3,78N, 3,70N e 3,31N) em com paração ao queijo tradicional (6,47N), ao longo de 43 dias de maturação. A fraturabilidade do controle aos 43 dias (7,12N) também se mostrou superior a todos os tratamentos (3,72N, 3,70N e 3,31N). Estes resultados denotam a possibilidade de se produzir queijos com características sensoriais desejáveis dentro do período mínimo de maturação exigido e em conformidade com os parâmetros físico-químicos típicos do queijo Minas artesanal Canastra.
The manufacture of artisanal cheeses is one of the most important activities of the family agroindustry in Minas Gerais. Given the economic and cultural importance of Minas Artesanal Cheese, the objective of this study was to evaluate the microbiological characteristics and safety of Minas Artisanal Cheese (MAC) produced in a rural property in Santa Vitória-MG. Twelve cheese samples were evaluated in January 2019 (summer), and 12 samples were evaluated in July 2019 (winter) at four maturation times (1, 7, 14 and 21 days). Evolution of the moisture and pH of the cheese during maturation were evaluated. Coliforms were counted at 30 °C and 45 °C, and the presence/absence of Staphylococcus aureus, lactic acid bacteria (LAB), mold, yeast and Salmonella were evaluated. Microbiological characteristics of the cheese water supply, milk, endogenous yeast and the cheese surface were also evaluated. There was variation between the two seasons in terms of humidity and LAB. Significant differences were observed in the coliform counts at 30°C and 45°C, and the presence of S. aureus, LAB, mold and yeasts in the cheese were evaluated during maturation in both seasons. Maturation influenced the moisture content but did not influence the pH. There was a reduction over time in the pathogen count. At the end of ripening, the cheese did not exhibit parameters that would guarantee its microbiological safety. Maturation significantly reduced the microorganism counts, but the MAC did not comply with current legislation. Thus, the cheese was not harmless and presented risks when consumed due to the possibility of causing foodborne diseases.
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