Avaliação da qualidade em queijos frescos artesanais comercializados em feiras de Dourados/MS

Abstract

Artisanal cheese made without the minimum hygiene conditions can become a vehicle for pathogens, assumes a relevant position in public health issues, due to the risk of causing diseases such as hemorrhagic colitis, diarrhea and even meningitis. In this context, the objective was to evaluate the quality of artisanal cheeses sold in free fairs in Dourados/MS. A total of 12 samples of cheeses, 11 samples of artisanal cheeses called from A to L and an industrial production control cheese, all acquired in the city of Dourados / MS. After collection, the samples were taken to the laboratories of the Federal University of Grande Dourados for analysis: pH; Acidity; Moisture; Water Activity, Color, Fixed Mineral Residue; Texture; Total coliforms; Thermotolerants and Escherichia coli. According to the results obtained, with the exception of commercial cheese, none had labels on their packaging, nor official identification, therefore they were not in accordance with resolution nº 259/2002. As for the physical and chemical analyses, the pH values showed that there was no significant difference (p<0.05) between the samples (C and D) although there was a significant difference with the other samples. For acidity, there was no significant difference with the control between the samples (B, C, K), the other samples showed a significant difference. Moisture content ranged from 42.54% (sample I) to 58% (sample K). The water activity ranged from 0.96% to 0.99%. Ash values ranged from 2.31% to 3.66%. In texture parameters, hardness in sample H was the softest cheese (0.0093±0.09 N) and sample B was the hardest sample (0.2517±0.39 N). There was no significant difference (p<0.05) for the cut, elasticity, adhesiveness and chewiness parameters when compared with the control. In cohesiveness there was no significant difference with the samples (C,D,E,F,H,I,J,K) when compared with the control sample, and with the samples (A,B,G) they differ significantly with the control. Only 40% of the cheeses collected were in accordance with the microbiological attributes required by RDC N°12/2001. In view of the above, it is evident the need to create awareness projects for marketers who produce and handle cheeses and an efficient inspection of the current bodies to adequately verify the production and commercialization of these cheeses.