Caracterização microbiológica e físico-química de queijo “tipo coalho” produzido com leite caprino

Abstract

This study assessed the microbiological and physicochemical traits of a soft cheese named ¨coalho¨ that is traditionally produced in northeastern Brazilian States. In the present study, only cheese produced with goat milk were evaluated. A total of 43 cheese samples from 9 producers were collected in the States of Ceará (15), Paraíba (5) and Rio Grande do Norte (23) and information on the processing steps were obtained through a questionnaire. Variability regarding the use of raw or pasteurized milk and different types of packing, labeling and maintenance conditions were observed. Microbiological results indicated that 10 (23.2%) cheese samples were not in accordance to the limits required by the current legislation for coagulase positive Staphylococcus (12.2%) and Escherichia coli (12.8%) counts. No Listeria monocytogenes or Salmonella enterica were detected. High aerobic mesophilic, Staphylococcus spp. and total coliforms suggest the need to improve hygiene practices during processing. Physicochemical analyses indicated that 4 (9.3%) samples had lower humidity and fat contents than required by the legislation for ¨coalho¨ cheese. Humidity ranged from 35.5 to 52.3%, crude protein ranged from 21.2 to 32.4% and fat ranged from 30.0 to 50.7%. In conclusion, hygiene procedures in the production units must be improved and technical procedures must be adjusted in order to standardize the ¨coalho¨ cheese produced with goat milk, which would be crucial for the development of the goat milk industry in Brazilian Northeastern states.