Characterization of cheeses produced with ovine and caprine milk and microbiological evaluation of processing areas in the dairy plant in Brazil
2012
Brandelli, A. | Nespolo, C.R.
In this work, Fascal, Serra da Estrela-type, Roquefort-type, and Feta-type cheeses were produced with ovine milk and a Feta-like cheese was prepared with goat milk. The microbiological and physicochemical characteristics of these cheeses were determined and microbiological counts in milk, water and surfaces at processing areas were evaluated. Counts of total and fecal coliforms were below 3.0 and 2.7 log MPN/g, respectively, and Salmonella was absent in 25 g for all cheese samples, in accordance to the limits established by Brazilian legislation. Counts of coagulase positive staphylococci were higher than regulatory limits (3.0 log CFU/g) in Fascal’s curd and Feta-like cheese, but decreased during ripening of Fascal cheese. Samples of milk and water in the dairy plant presented results in accordance with the standards. Monitoring the microbiological counts at processing areas showed higher counts in the air of milk reception area and at the bulk milk tank surface. All samples showed high fat values, being classified as fatty cheeses according with current Brazilian regulations. Because the moisture values, Fascal and Serra da Estrela-type cheeses may be classified as low moisture or hard cheeses and Roquefort-type and Feta-type cheeses as semi-hard cheeses. These results may be helpful to define a standard to the products.
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