Caracterização físico-química e microbiológica do queijo coalho, com e sem registro, comercializado durante o período seco e chuvoso na cidade de Serra Talhada-PE

Abstract

Much appreciated by consumers, curd cheese is produced in an industrial, artisanal and informal way, which can make available to the population a product with or without nutritional and microbiological quality. Thus, the objective was to analyze the physicochemical and microbiological characteristics of curd cheese, with and without registration sold during the dry and rainy season in the city of Serra Talhada-PE. Twenty samples of rennet cheese were acquired at the different commercialization points of the city and in two different periods (dry and rainy), ten were registered cheese and ten without registration. A completely randomized design with 2x2 factorial design (two periods, rainy and dry and cheeses with and without registration) was used. The results were subjected to analysis of variance and Tukey test at 5%, using the Minitab version 16.2.3 program. In the physicochemical analyzes, the pH, acidity, fat, mineral matter and humidity did not differ statistically (p> 0.05 ), but there was a difference for the temperature (p <0.05), being the average of the cheese without and registered in the dry and rainy period of 19, 20, 8, and 13° C respectively. The protein presented statistical difference for the two studied variables (periods and registration), being the averages for the cheese with and without registration, in the dry and rainy periods of 20,43%, 21,20% 25,665 and 23,30%. . Of the cheeses registered, 90% of the analyzed samples, in the dry and rainy period, presented positive results for the presence of thermotolerant coliforms. For unregistered cheese, 100% of the samples were contaminated in both periods analyzed. For the presence of Salmonella, cheeses registered at 20% were contaminated with the bacteria. In the rainy season, 60% of the unregistered cheeses were positive, while 80% of the samples had contaminated cheeses. The result for Staphylococcus aureus analysis was negative in 100% of the samples in both periods analyzed. The rennet cheese sold in the municipality of Serra Talhada, presents contamination by microorganisms that can cause serious damage to the health of consumers, in addition to improper storage temperature.