ASPECTOS LEGAIS E PRODUTIVOS, INOCUIDADE E QUALIDADE MICROBIOLÓGICA DO QUEIJO MINAS ARTESANAL PRODUZIDO EM UMA PROPRIEDADE RURAL DE SANTA VITÓRIA-MG

Abstract

The manufacture of Minas Artisanal Cheese (QMA) is an important economic and cultural activity of family agribusiness in Minas Gerais. Thus, the objective of this study was to verify the microbiological characteristics and safety of QMA produced on a farm in the municipality of Santa Vitória-MG, in the process of registration at the Minas Gerais Institute of Agricul-ture, during summer and winter. In addition, the suitability of the property for the legislation was verified. The critical points of cheese production were identified through visits, question-naire application and checklist. To evaluate the safety and microbiology of cheese, 12 samples were collected in January / 2019 (summer) and 12 samples in July / 2019 (winter). The collec-tion took place in four maturation times: 1, 7, 14 and 21 days. The microbiological profile was evaluated according to the legislation, and the evolution of moisture and pH of the QMA dur-ing maturation was evaluated. The microbiological characteristics of the water and the surfac-es of the cheese, raw milk and droplet were also evaluated. In QMA there was variation (p <0.05) between the two seasons for moisture and lactic acid bacteria (BAL). The other param-eters were not influenced by seasons (p> 0.05). Differences (p <0.05) were observed between total and thermotolerant coliform counts, Staphylococcus aureus count, aerobic mesophilic, BAL and mold and yeast throughout maturation. Maturation influenced (p <0.05) moisture content, but did not influence pH (p> 0.05). Maturation was effective in reducing pathogens count in QMA (p> 0.05). However, Staphylococcus aureus remained above that allowed by legislation. Salmonella spp. was detected in QMA with up to 14 days of maturation in sum-mer. The quality of the QMA of Santa Vitória-MG was influenced by the drop, the raw milk used and the hygienic conditions of the cheese factory. At the end of ripening the cheese did not reach the safety and microbiological safety. The production process of the Santa Vitória-MG QMA resembles the production of traditional micro regions such as Serra da Canastra and Triângulo Mineiro. In addition, deficiencies were detected in the herd's sanitary management and in the adoption of good agricultural and manufacturing practices, which directly affect the quality of the cheese.