Factors related to ripening of artisanal cheeses which have depletive effects on pathogenic microorganisms – a review

Abstract

The manufacture and sale of artisanal raw milk cheeses have been growing continuously due to their variation and flavor intensity compared to pasteurized milk cheeses. The development of flavor and aroma in raw milk cheese occurs mainly due to the diversified endogenous microbiota and natural milk enzymes, which are normally eliminated during the pasteurization process. The absence of the pasteurization process intensifies the need for a well-controlled maturation step to obtain a quality final product. Cheese maturation is a complex phenomenon that involves biochemical reactions resulting from the interaction of microorganisms with the cheese and physicochemical changes resulting from this microbial activity and the climatic action on cheese. Thus, maturation tends to reduce moisture, and water activity and increase the acidity of the cheeses. Thereby maturation can reduce populations of pathogenic microorganisms, and control the risk related to the consumption of this type of food. Factors that control the growth of microorganisms in cheese include water activity, salt concentration, oxidation-reduction potential, pH, the presence of NO3, ripening temperature, and the production of bacteriocins. In this review, the main factors related to cheese maturation that have deleterious effects on pathogenic microorganisms and their importance in the production of artisanal Minas cheeses will be addressed.

Keywords

• interação microbiana
• ph
• redox
• sal
• atividade de água.