scholarly journals Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1562
Author(s):  
Ana Lucia Barretto Penna ◽  
Mirna Lucia Gigante ◽  
Svetoslav Dimitrov Todorov
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Quality And Safety ◽  
Hygiene Practices ◽  
Microbiological Characteristics ◽  
New Varieties ◽  
And Control ◽  
The Relationship ◽  
Cheese Production ◽  
Microbiological Aspects

This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.

scholarly journals Microbiological quality and safety assessment in the production of moderate and high humidity cheeses

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Denise da Fontoura Prates ◽  
Simone Rauber Würfel ◽  
Júlia Coswig Goldbeck ◽  
Andreia Saldanha de Lima ◽  
Graciela Volz Lopes ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Most Probable Number ◽  
High Humidity ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Probable Number ◽  
Hygiene Practices ◽  
Milk Pasteurization ◽  
Thermotolerant Coliforms

ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were evaluated. Raw milk samples showed the highest contamination levels, with enumeration of 1.1x105 most probable number (MPN) mL-1 for thermotolerant coliforms, 4x105 colony-forming units (CFU) mL-1 for CPS and presence of Salmonella spp. CPS were also reported in one sample of handler’s hands surface. However, only one sample of the final product was out of Brazilian regulatory standards, exceeding the limit allowed for CPS. Milk pasteurization process used in cheese preparation was effective, regardless the level of sanitary control of the industries. Results highlighted the need for better hygiene practices, in obtaining the raw milk and in the handling during the cheese manufacturing steps.

scholarly journals Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

2017 ◽  
Vol 38 (2) ◽  
pp. 739 ◽  
Author(s):  
Giane Helenita Pontarolo ◽  
Fernanda Danielle Melo ◽  
Caroline Lopes Martini ◽  
Paula Wildemann ◽  
Dileta Regina Moro Alessio ◽  
...  
Keyword(s):  
Salt Content ◽  
Raw Milk ◽  
Good Manufacturing Practice ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
Santa Catarina ◽  
Maturation Period ◽  
E Coli ◽  
Coagulase Positive Staphylococci ◽  
Cheese Production

The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from raw milk. The production of artisan cheeses is required to follow strict hygiene standards. This study aimed to test the quality and safety of cheeses that were produced in 31 farms of the Serrana region in Santa Catarina after 14 and 28 days of maturation. Coliform count was measured at 35 °C, and presence of other microorganisms such as Escherichia coli, Staphylococcus, Listeria spp., and Salmonella spp. were also tested. Fat and protein percentages, acidity, salt content, and humidity were also evaluated. Data were subjected to statistical analyses using the SAS® software. After 14 and 28 days of maturation, 74.19% (23/31) and 64.52% (20/31) of samples, respectively, showed higher numbers of coliforms at 35 °C than those permissible by law. Higher than permissible numbers of E. coli were observed in 45.16% (14/31) and 48.39% (15/31) of the samples analyzed after 14 and 28 days of maturation, respectively. Coagulase-positive staphylococci values above 103 CFU/g were observed in 54.84% (17/31) and 51.61% (16/31) of cheese samples after 14 and 28 days of maturation, respectively. Contamination with Salmonella spp. was not detected. However, Listeria monocytogenes serovar 4b was isolated in 3.23% (1/31) and 6.45% (2/31) of samples after 14 and 28 days of maturation, respectively. The results of humidity tests classified the cheese samples into three categories: low, medium, and high humidity. Semi fat cheeses were predominant in both maturation periods, although the samples were classified in thin, semi fat, and fat cheeses. The main variations in the compositions of analyzed samples occurred for salt and acidity levels. The maturation process has not proven to be effective in reducing microbiological contamination to compliance levels. Considering the heterogeneity of the analyzed cheese samples, the frequency of non-conformities with respect to microorganisms and pathogens present in the samples, this study indicates the necessity to improve the Serrano artisan cheese production system through adoption of good manufacturing practice measures.

scholarly journals Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4289 ◽  
Author(s):  
Jose Carlos Ribeiro Junior ◽  
Joyce Bitencourt Atayde Lima ◽  
Kleydejany Lima de Lemos ◽  
Livia Cavaletti Corrêa da Silva ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
The State ◽  
Advanced Technology ◽  
Daily Production ◽  
Pasteurized Milk ◽  
Hygiene Practices ◽  
Spoilage Microorganisms

<p>The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (&lt;500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p &lt;0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. </p>

The impact of sodium chloride reduction on Grana-type cheese production and quality

2019 ◽  
Vol 86 (4) ◽  
pp. 470-476 ◽  
Author(s):  
Flavio Tidona ◽  
Marco Bernardi ◽  
Salvatore Francolino ◽  
Roberta Ghiglietti ◽  
Johannes A. Hogenboom ◽  
...  
Keyword(s):  
Dry Matter ◽  
The Other ◽  
Partial Substitution ◽  
Ripening Process ◽  
Lower Weight ◽  
Microbiological Characteristics ◽  
And Control ◽  
The Impact ◽  
Cheese Production ◽  
Grana Cheese

AbstractWith the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0–3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.

scholarly journals Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

2015 ◽  
Vol 36 (6Supl2) ◽  
pp. 4289
Author(s):  
Jose Carlos Ribeiro Junior ◽  
Joyce Bitencourt Atayde Lima ◽  
Kleydejany Lima de Lemos ◽  
Livia Cavaletti Corrêa da Silva ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
The State ◽  
Advanced Technology ◽  
Daily Production ◽  
Pasteurized Milk ◽  
Hygiene Practices ◽  
Spoilage Microorganisms

The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives.

The relationship between milk somatic cell count and cheese production, quality and safety: A review

2021 ◽  
Vol 113 ◽  
pp. 104884
Author(s):  
Mehran Moradi ◽  
Abdullah Khalid Omer ◽  
Roghayieh Razavi ◽  
Sima Valipour ◽  
Jonas T. Guimarães
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Production Quality ◽  
Quality And Safety ◽  
The Relationship ◽  
Cheese Production

scholarly journals Dairy production system type and critical points of contamination

2015 ◽  
Vol 36 (6) ◽  
pp. 3923 ◽  
Author(s):  
Gilberto Henrique Simões ◽  
Magali Soares dos Santos Pozza ◽  
Maximiliane Alavarse Zambom ◽  
Maichel Jhonattas Lange ◽  
Marcelo Eduardo Neumann
Keyword(s):  
Critical Points ◽  
Production Management ◽  
Production Systems ◽  
Health Management ◽  
Multiple Correspondence Analysis ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Two Dimensions ◽  
Dairy Production ◽  
And Control

Current milk production includes a large diversity between systems, which generates difficulties in defining a microbiological standard. The adapted practical and hygienic-sanitary management methods are diverse and introduce great complexity into the production systems. Based on this scenario, the objective of this study was to evaluate the types of dairy production systems of western Parana and to quantify Staphylococcus sp in three critical points in the dairy cattle production systems: the milking machines, milkers’ hands, the cooling tanks and raw milk. A total of 35 samples of refrigerated raw milk were collected, and a questionnaire referring to hygienic and sanitary management was administered. All of the data were collected during the period from September to October 2012 and involved 35 properties in the municipality of Marechal Cândido Rondon – PR. From these data, five groups were formed based on cluster analysis (CHA). The multiple correspondence analysis (MCA) presented in the first two dimensions, CP1 (81.43%) and CP2 (36.87%), showed the relevance of the variables used, which are sanitary and production management methods, and contamination and control of mastitis, respectively (CP1 and CP2). We found average contamination with 9.9 x 101 CFU/cm2, 2.2x104 CFU/cm2, 28 CFU/ cm2 and 3.8x103 CFU/mL; for milking machines, milkers’ hands, cooling tanks and milk, respectively. The results reveal the presence of staphylococcal agent in dairy production systems regardless of the adopted hygiene and health management protocols. The guidance, planning and adaptation of hygiene and health management systems can significantly improve the microbiological quality of the milk produced, both qualitatively and quantitatively

scholarly journals Bacteriological quality and safety of raw cow milk in Madurai (South India)

2013 ◽  
Vol 48 (2) ◽  
pp. 109-114 ◽  
Author(s):  
S Lingathurai ◽  
P Vellathurai
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Quality And Safety ◽  
E Coli ◽  
Milk Samples ◽  
Total Plate Count ◽  
The Mean

The microbiological quality and safety of raw milk from 60 dairy farms in Madurai were determined. Milk samples were collected at 60 centers from four regions, namely northern, eastern, western and southern (NEWS) according to stratified random sampling design. Samples were analyzed for Total plate count (TPC), psychrotrophs, thermophiles, Staphylococcus aureus, coliform, Escherichia coli 0157: H7 and Salmonella. The mean counts per ml for TPC, psychrotrophs and thermophiles were 12.5x106, 5x103 and 6.85x103 respectively. From the 60 milk samples tested, coliform bacteria contaminated approximately 90% and 70% were E. coli positive, with mean counts ranged from 103 to 104 cfu ml-1. S. aureus was isolated from more than 61.7% of the samples and the mean count per ml was 6.2x103. Meanwhile, E. coli 0157: H7 was also detected in 39 (65%) samples. However, Salmonella was only detected in 8 (13.3%) of the samples with the southern region having the highest frequency of isolation. Bangladesh J. Sci. Ind. Res. 48(2), 109-114, 2013 DOI: http://dx.doi.org/10.3329/bjsir.v48i2.15741

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