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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| Published in | World journal of microbiology & biotechnology Vol. 24; no. 11; pp. 2389 - 2395 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Dordrecht
Dordrecht : Springer Netherlands
01.11.2008
Springer Netherlands Springer Springer Nature B.V |
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| Online Access | Get full text |
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| Abstract | 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. |
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| AbstractList | 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. [PUBLICATION ABSTRACT] The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60days. 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 farms3 and 4. Staphylococcus aureus was detected only in fresh cheese on farm5 and decreased in number until it disappeared. No S.aureus was observed in the fresh cheeses from farms2 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 15days. 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. 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. |
| Author | Lima, Carla D. Las Casas Nelson, David Lee Ferreira, Elaine G Carmo, Luiz S Cerqueira, Mônica M. O. P Rosa, Carlos A Faria, César L. L. Jr |
| Author_xml | – sequence: 1 fullname: Lima, Carla D. Las Casas – sequence: 2 fullname: Cerqueira, Mônica M. O. P – sequence: 3 fullname: Ferreira, Elaine G – sequence: 4 fullname: Faria, César L. L. Jr – sequence: 5 fullname: Nelson, David Lee – sequence: 6 fullname: Carmo, Luiz S – sequence: 7 fullname: Rosa, Carlos A |
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| CitedBy_id | crossref_primary_10_1007_s42770_020_00416_9 crossref_primary_10_1111_jfs_12110 crossref_primary_10_3390_foods13111644 crossref_primary_10_1590_1678_4162_11766 crossref_primary_10_1093_femsle_fny225 crossref_primary_10_1111_1471_0307_13085 crossref_primary_10_1590_S0102_09352011000200028 crossref_primary_10_1111_jfpp_13009 crossref_primary_10_26656_fr_2017_2_1__211 |
| Cites_doi | 10.1590/S0034-89101988000100005 10.1590/S1517-83822006000400026 10.1111/j.1365-2621.1955.tb16862.x 10.2105/9780875531755 10.1590/S0102-09352006000200016 10.1016/j.idairyj.2004.08.002 10.1016/0958-6946(94)00051-4 10.4315/0022-2747-38.11.673 10.1006/fmic.2001.0444 10.1016/S0958-6946(01)00062-0 10.1007/s11274-006-9151-3 10.1016/j.idairyj.2004.10.007 10.1590/S1517-83822003000300016 10.3168/jds.S0022-0302(81)82621-5 10.1590/S0100-40422004000200020 |
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| Keywords | Physical–chemical analysis Ripening Sensory analysis Minas cheese Microbiological analysis Chemical analysis Microbiology Cheese Operating process Physical-chemical analysis |
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| References_xml | – volume: 22 start-page: 36 year: 1988 ident: 9751_CR29 publication-title: Rev Saúde Públ doi: 10.1590/S0034-89101988000100005 contributor: fullname: MSG Raddi – volume: 37 start-page: 545 year: 2006 ident: 9751_CR3 publication-title: Braz J Microbiol doi: 10.1590/S1517-83822006000400026 contributor: fullname: BM Borelli – volume-title: El sistema de analisis e riescos y puntos criticos: su aplicación a las industrias de alimentos year: 1991 ident: 9751_CR9 contributor: fullname: ICMSF – ident: 9751_CR24 – ident: 9751_CR28 – volume: 20 start-page: 512 year: 1955 ident: 9751_CR17 publication-title: Food Res doi: 10.1111/j.1365-2621.1955.tb16862.x contributor: fullname: LV Jones – volume: 54 start-page: 34 year: 2000 ident: 9751_CR19 publication-title: Leite Deriv contributor: fullname: JEF Lopes Junior – ident: 9751_CR11 – volume-title: Compendium of methods for the microbiological examination of foods year: 2001 ident: 9751_CR7 doi: 10.2105/9780875531755 contributor: fullname: FP Downes – volume-title: Curso de estatística experimental year: 2000 ident: 9751_CR27 contributor: fullname: F Pimentel-Gomes – ident: 9751_CR1 – ident: 9751_CR16 – ident: 9751_CR14 – volume: 14 start-page: 33 year: 1959 ident: 9751_CR30 publication-title: Rev Inst Lat Cândido Tostes contributor: fullname: JA Ribeiro – volume: 58 start-page: 263 year: 2006 ident: 9751_CR31 publication-title: Arq Bras Med Vet Zootec doi: 10.1590/S0102-09352006000200016 contributor: fullname: JS Rocha – ident: 9751_CR18 – volume: 15 start-page: 363 year: 2005 ident: 9751_CR37 publication-title: Int Dairy J doi: 10.1016/j.idairyj.2004.08.002 contributor: fullname: RA Verdini – ident: 9751_CR35 – volume: 6 start-page: 79 year: 1996 ident: 9751_CR20 publication-title: Int Dairy J doi: 10.1016/0958-6946(94)00051-4 contributor: fullname: AC Macedo – ident: 9751_CR21 – volume: 17 start-page: 150 year: 2003 ident: 9751_CR25 publication-title: Hig Alim contributor: fullname: MPD Pereira – volume: 38 start-page: 673 year: 1975 ident: 9751_CR32 publication-title: J Milk Food Technol doi: 10.4315/0022-2747-38.11.673 contributor: fullname: R Selligman – volume: 19 start-page: 9 year: 2002 ident: 9751_CR5 publication-title: Food Microbiol doi: 10.1006/fmic.2001.0444 contributor: fullname: LS Carmo – volume: 11 start-page: 327 year: 2001 ident: 9751_CR34 publication-title: Int Dairy J doi: 10.1016/S0958-6946(01)00062-0 contributor: fullname: MJ Souza – volume: 22 start-page: 1115 year: 2006 ident: 9751_CR2 publication-title: World J Microbiol Biotechnol doi: 10.1007/s11274-006-9151-3 contributor: fullname: BM Borelli – volume: 291 start-page: 31 year: 1995 ident: 9751_CR23 publication-title: Rev Inst Lat Cândido Tostes contributor: fullname: RC Minussi – volume: 15 start-page: 605 year: 2005 ident: 9751_CR8 publication-title: Int Dairy J doi: 10.1016/j.idairyj.2004.10.007 contributor: fullname: J Horne – volume: 10 start-page: 19 year: 1996 ident: 9751_CR6 publication-title: Hig Alim contributor: fullname: CO Carvalho – ident: 9751_CR10 – ident: 9751_CR12 – volume: 53 start-page: 19 year: 1988 ident: 9751_CR36 publication-title: Rev Inst Lat Cândido Tostes contributor: fullname: OL Vargas – ident: 9751_CR4 – volume: 34 start-page: 260 year: 2003 ident: 9751_CR33 publication-title: Braz J Microbiol doi: 10.1590/S1517-83822003000300016 contributor: fullname: FVC Souza – volume: 64 start-page: 622 year: 1981 ident: 9751_CR22 publication-title: J Dairy Sci doi: 10.3168/jds.S0022-0302(81)82621-5 contributor: fullname: A Marcos – ident: 9751_CR15 – ident: 9751_CR13 – volume: 27 start-page: 293 year: 2004 ident: 9751_CR26 publication-title: Quím Nova doi: 10.1590/S0100-40422004000200020 contributor: fullname: KSP Perry – volume: 51 start-page: 1 year: 1983 ident: 9751_CR38 publication-title: Bol Leite contributor: fullname: AF Wolfschoon-Pombo |
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| Snippet | 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... 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... The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60days. Faecal coliforms... |
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| SubjectTerms | 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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| Title | Microbiological, physical-chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process |
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