Avaliação dos parâmetros de qualidade de queijo mussarela obtido a partir de leite armazenado e de leite fresco

Abstract

The process of mozzarella cheese consists of the concentration of milk, where part of the solid components, mainly protein and fat are concentrated in the curd, is a high consumption product, but is very susceptible to microbiological contamination, which in turn is influenced by the quality of the milk and process steps such as pasteurization, coagulation, cutting, desorption, filing, forming, salting and packaging. The milk quality standards are related to the microbial load and the time / temperature binomial in which milk is maintained from milking to processing. In this sense, the present work had as objective to compare the quality of the mozzarella cheese produced with fresh milk and with milk stored in silo during a period of 24 hours, through physicochemical and microbiological analyzes. The physicochemical analyzes were carried out following normative instructions nº 68 of December 12, 2006, nº 30 of June 26, 2018 in two batches of samples (fat content, acidity, alizarol test, density, protein, antibiotic, (total coliforms, thermotolerant coliforms, staphylococcus coagulase positive counts), all of which were carried out in duplicate in the dairy laboratory, located in the western region of Paraná. As a result, no difference was observed between the milks used in the processing, which makes it possible to manufacture dairy products using fresh or stored raw materials. It can be concluded that the process for the production of mozzarella cheese met all the requirements, having a final product with characteristics acceptable according to the legislation.