Parâmetros indicadores de qualidade de queijos artesanais comercializados em Castro - PR

Abstract

Milk and dairy production in Paraná, especially in Castro, is highly representative within the country whole production scenario, but still,many small producers seek through the familiar agro industrialization of the production of artisanal cheeses an alternative income to remain in the market. The production of artisanal cheeses becomes a matter of concern, since it does not have technical regulation of identity and quality, besides being generally manufactured with raw milk, without standardization procedures, and without adoption of good manufacturing practices. The objective of this work was to evaluate, by using some quality indicators, the actual situation of artisanal cheeses marketed in the city of Castro-PR. Five samples of artisanal cheese were collected. Physicochemical analysis (water activity, acidity, pH and humidity), and microbiological (thermo tolerant coliforms) were performed. Through the physical-chemical analysis, it was possible to observe that the evaluated parameters indicate conditions that are favorable to the deterioration and microbial proliferation. The results of the microbiological analysis showed that 80% of the samples had a thermo tolerant coliform count above the permitted level.