Sazonalidade como fator interferente na composição físico-química e avaliação microbiológica de queijos coloniais

• Main Authors: D.F. Oliveira, C.E.C. Bravo, I.B. Tonial
• Format: Article
• Language: English
• Published: Universidade Federal de Minas Gerais 2012-04-01
• Series: Arquivo Brasileiro de Medicina Veterinária e Zootecnia
• Subjects: queijo colonial; sazonalidade; fisiologia animal; análises físico-químicas e microbiológicas
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000200040&lng=en&tlng=en

The influence of seasonality on chemical composition of cheese produced during different seasons, was verified as well as their microbiological quality. A total of 32 samples of colonial cheeses produced in the southwestern Paraná were analyzed. Although the study could be thoroughly not completed, the chemical results showed significant variations (p <0.05) among the cheeses produced during the spring and summer seasons. The microbiological results indicated that 50%, 100% and 12.5% of the samples were contaminated with fecal coliforms, Staphylococcus coagulase positive and Salmonella spp., so at odds with the microbiological standards established by the legislation.