Abstract
Variation of the physical, chemical and microbiological characteristics of brines during their utilization for salting mozzarella cheese. Forty brine samples used for submersion salting of mozzarella cheese in a dairy industry in the State of S. Paulo, Brazil, were analysed for the purpose of discovering the variation in the physical, chemical and microbiological characteristics observed over their period of utilization. The mean values preparation up to the 21st day of utilization of pH, sodium chloride and protein concentration varied from 7.21 to 5.76, from 27.1 to 24.5 and from zero to 0.126 mg/ml, respectively over the period from their. The mean values of the mesophilic microorganism counts and of the total and fecal coliforms MPN varied from 5.8 x 10 CFU/ml to 6.9 x 10(4) CFU/ml, from zero to 1.6 x 10(5)/100 ml and from zero to 1.1 x 10(5)/100 ml, respectively. Moreover, the mean values of mould and yeast and Staphylococcus positive coagulase counts varied from 0.4 x 10 CFU/ml to 2.0 x 10(3) CFU/ml and from zero to 1.3 x 10 CFU/ml, respectively. The results obtained suggest that the hygienic conditions during the preparation and the utilization of the brine were not satisfactory so that they may represent an important source of contamination for the cheeses. The quality of the product may be harmed, as a result of this fact, in such a way as to represent a potential hazard for the health of the consuming population.
Highlights
Embora ocorram variações específicas entre os processo de fabricação dos diferentes tipos de queijos, de um modo geral tais procedimentos envolvem as fases de seleção e pasteurização do leite, coagulação, corte do coágulo, dessoragem, enformagem, salga, maturação ou não e embalagem (Behmer3, 1977)
AMARAL, L.A. do et al Variação das características físico-químicas e microbiológicas das salmouras empregadas na salga de queijos tipo mussarela durante o período de sua utilização
Os resultados encontrados sugerem a existência de condições higiênicas inadequadas durante o preparo e utilização das salmouras, de modo a representar uma importante fonte de contaminação para os queijos
Summary
Foram analisadas 5 partidas de salmouras utilizadas no processo de salga por imersão de queijos tipo mussarela, em uma indústria de lacticínios situada no Estado de São Paulo, subordinada à fiscalização do Serviço de Inspeção Federal do Ministério da Agricultura
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
