Avaliação da qualidade microbiológica e físico-química de queijos de coalho comercializados no município de Cuité - PB.

Abstract

The production of curd cheese in several northeastern states is held for more than 150 years and is considered an important food for the Northeasters. Despite its economic importance and wide popularity, it´s manufacture does not follow a pattern of production, been mostly handmade, and using unpasteurized milk. The main objective was to evaluate the microbiological and physico-chemical parameters of curd cheeses made in Cuité city, located in the state of Paraíba, obtaining also, information about the origin, conditions of transportation, storage and trading of the product. This is o pilot project witch nature is a quantitative field an laboratorial research. Data collection was performed in five Cuite´s cheese traders, from three sample units, setting an indicative sample for microbiological and physico-chemical analysis, in addition to a questionnaire. The microbiological analyzes were performed according to the methods proposed by the American Public Health Association (APHA), through the technique of the Most Probable Number (MPN) for the enumeration of total and termotolerant coliforms, and through the technique of direct plate count for determining Staphylococcus aureus coagulase positive, confirmed by coagulase test. The physicochemical analyzes were performed from the humidity determination, by direct drying in stabilized kiln at a temperature of 105 °C, oven for 24 hours, and the determination of fat level, using the Folch, Less, and Stanley´s method, 1957. For microbiological analyzes, positive results for total coliform group were found in 97.78% of the samples. Due to contamination by fecal coliforms, approximately, 80% of the samples were compromised. The counts of S. aureus coagulase positive showed positive results in three (60%) of the five cheese traders involved in the study, which analyzes confirmed the presence of the pathogen from the coagulase test. Concerning to the physico-chemical parameters in relation to the humidity level, the samples A1, A2, A3, and A4, were characterized as medium-humidity cheeses, and the A5 sample as a high-humidity one. For the fat level, the samples were characterized as low-fat cheeses. It can be concluded that all handmade cheese samples analyzed, showed insufficient sanitary conditions for human consumption, and that the variation in physicochemical parameters reflects the lack of standardization of production processes of handmade cheeses marketed in the region, making it evident the need for adjustments regarding to good manufacturing and trading practices, as well as setting a standard of identity and quality of products.