Avaliação da qualidade microbiológica do soro de queijos Minas padrão e mozarela produzidos em quatro regiões do estado de Minas Gerais Microbiological profile of the whey of "Minas padrão" and mozzarella cheese produced in Minas Gerais state (Brazil)

Abstract

The microbiological profile of whey from the queijo-de-minas (Minas padrão) and mozzarella type cheeses produced in four of five most important regions of Minas Gerais state was studied. The contamination percentage found is serious, mainly in terms of the result found in coliforms count at 45ºC e coagulase-positive Staphylococci. The contamination of the whey would be too high, indicating the material as unsuitable for human consumption as well as for industrial means. Due to the lack of a specific identity and a quality pattern for cheese whey, the results can be taken as a base for standard developments, which are seen as necessary concerning the microbiological quality of such products.

Keywords

• soro de queijo
• mussarela
• queijo-de-minas
• perfil microbiológico
• cheese whey
• mozzarella cheese
• minas-padrão cheese
• microbiological profile