Dry Matter Fat Content Research Articles

Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations

This study aimed to design high-quality and safe spreadable processed cheese with a prolonged shelf life appropriate for logistic support in emergency/crisis situations, foreign missions, and/or state material reserves. Samples with dry matter content (DM) of 30–55 g/100 g and fat in dry matter content (FDM) of 30–50 g/100 g were produced, hermetically sealed and sterilised at 120 °C for 40 min. The microbiological, chemical, textural, viscoelastic, and organoleptic parameters of unsterilised and sterilised processed cheese were compared. The effect of the products' dry matter and fat content on the sterilised samples’ properties was also evaluated. The sterilisation regime applied was sufficient to ensure the microbiological safety of processed cheese. A significant decrease in pH values and increased rate of the complex of Maillard reactions and lipid oxidation processes (P > 0.05) was detected due to sterilisation. These processes were more intense with increasing dry matter and fat content (P > 0.05). A deterioration in the appearance, colour, and aroma of processed cheese and an increase in the firmness of the products (P > 0.05) were also observed as a result of sterilisation. For the quality and safety of sterilised processed cheese, combinations of 40 g/100 g DM and 50 g/100 g FDM were recommended for spreadable products.

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese.

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese.

Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions

Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0 and 10 min) and stored for 30 days. Milk fat droplet size and viscoelastic properties were determined. In general, longer holding times resulted in decreased diameter of the milk fat droplets in all tested SPC samples. Furthermore, the size of the milk fat droplets decreased with increasing DM content and decreasing FDM content. Furthermore, for most of the produced SPCs, with the progress of the storage time, the G∗ values decreased over the first 2 or 3 min (of the applied holding time). In addition, prolonging the holding time and storage period resulted in an increase of the samples G∗ values. Increased DM content and decreased FDM content in SPC samples resulted in increased G∗ values.

Phenolic Profile Characterization of ‘Galega Vulgar’ and ‘Cobrançosa’ Portuguese Olive Cultivars along the Ripening Stages

The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of being some of the most critical compounds regarding olive oil quality, these PCs are mostly abundant in olive fruits and leafs due to their hydrophilic nature. In olives, the phenolic profile suffers a deep and constant change along fruit ripening being the phenolic alcohols, such as hydroxytyrosol (HT), mainly formed by OLE, and/or OLE aglycone molecules degradation. The present work aims to study the maturation evolution of olive fruits from two major traditional Portuguese cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’, in regard to their specific phenolic profile, as well as caliber (C), moisture (H), fat content in dry matter (OPDW) and maturity index (MI). Results show that both cultivars present distinct phenolic profiles along their ripening, with ‘Galega Vulgar’ reaching a high MI and OPDW at a much earlier ripening stage (S3), in agreement with the moment when a maximum OLE accumulation was registered. On the other hand, ‘Cobrançosa’ cultivar reached its higher MI and OPDW at S6 (harvest period), coinciding also with high OLE concentrations. MI may be used as a prediction tool for ’Galega Vulgar’ optimal harvesting time evaluation, associated with higher OLE and VERB concentrations, which will confer an additional protection towards diseases, that normally affect olive orchards.

Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality

The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows' corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG) – were assessed. Butter processing from ALG and SEL/ALG cream was not possible. Butter from SEL had less yellow colour and tended to be softer, with less rancid flavour and odour but stronger cream flavour. For SEL/ALG, cheese yield before brining was higher, but fat content in dry matter and curd dry matter were lower. For ALG and SEL/ALG, cheeses were evaluated as less coloured, more open, less firm, less elastic, more grainy and spicy. Cheese volatile compounds were affected by cows’ diet; higher concentrations of compounds from FA oxidation and amino acid catabolism were observed with the addition of microalgae DHA Gold®. Flavour profiles of cheeses were slightly affected by this addition, but no off-flavour was perceived.

Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk

The aim of this study was to characterize the texture profile and meltability of pizza-style cheeses made from goat's milk and to determine their thermophysical parameters and sensory profiles. The functional parameters of the cheese were investigated with an emphasis on water and milk fat behavior analyzed by differential scanning calorimetry, which was used to directly measure melting/freezing phase transitions in the analyzed cheese. This study was complemented by NMR measurements of the organization as well as the distribution of the aqueous phase within the emulsions constituting the cheese. The obtained goat cheese possessed two of the same moisture 37 and 42% and two of the same fat content 40 and 48% in dry matter. Increasing the moisture to 42% with a content of 48% fat in the dry matter reduces the hardness by more than two-fold. The influence of moisture and fat in the model of goat cheese regarding stretching coincides with the extensibility force required to stretch the sample. Significant correlations were found between the moisture content and the spin-lattice relaxation time. In the studied cheese, the presence of two fractions of protons relaxing with a variety of spin-spin relaxation times was observed. After storage, the hardness of the cheeses was measured to be less than the hardness immediately after production. The biggest changes, by 25.2%, occurred in the cheese with the highest moisture of 42% and the largest share of fat in dry matter of 48%. The most desirable cheese after heating and baking was the cheese with the highest moisture content of 42% and the cheese with the largest share of fat in dry matter of 48%, respectively. For pizza-style cheeses, model goat cheese pasta filata with a type of moisture of 42% and fat content in dry matter of 48% is the most predisposed to use.

The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed cheeses produced at lower agitation speeds (1000 and 1500 rpm).

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

During production of processed cheese, different sources of dairy fat are used, that contain different concentrations of surface active compounds (SAC), for example, natural cheeses (the fat is present in the form of fat globules with membranes with SAC) or butter (practically without membrains with SAC). It is known that SAC concentrations could influence the structure and therefore consistency of processed cheese. The objective of the work is to produce processed cheeses with various SAC contents, and to study how various SAC contents affect the viscoelastic properties of full‐fat processed cheeses (dry matter content 35% w/w and fat content in dry matter 50% w/w) over the course of a 56 day storage period. The elastic, loss, and complex moduli are monitored. The SAC concentration is indirectly controlled by the use of natural cheeses with various fat contents (e.g., ingredients containing fat in the form of fat globules coated by SAC) and butter (an ingredient in which SAC is practically not found at all). The various fat contents of the natural cheeses, and the balancing of this parameter in the raw material composition of the processed cheeses with milk fat (practically without SAC) do not significantly affect the consistency of the processed cheeses (p ≥ 0.05). This finding is positive for industrial practice, where natural cheeses with various fat contents are commonly used.In this work the effect of milk fat source and the concentration of SAC originating from the fat globule membranes on the viscoelastic properties of model processed cheeses are studied.Dependence of the elastic (G′; full symbols; Pa) and the loss (G″; open symbols; Pa) after 1 day (•○) and 56 days (▴△) of storage at 6 ± 2 °C on frequency.

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.

Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures

The physicochemical, textural and sensory properties of white soft cheeses made from three different buffalo and cow milk mixtures (100:0, 70:30 and 30:70) during 3‐month storage were studied. The increase in buffalo milk concentration resulted in increasing total cheese yield, dry matter (DM) and fat retention and fat in DM content. However, it caused reductions in moisture content, salt intake, hardness, chewiness, elasticity, sensory hardness and sensory cohesiveness of the samples. The percentage of water‐soluble nitrogen to total nitrogen increased during storage resulting in decreased fracturability, hardness (textural and sensory), cohesiveness (textural and sensory), springiness, chewiness and elasticity. The panellists evaluated the white soft cheese made with buffalo milk as the most acceptable.

Control of Ewe and Goat Cheeses Labelling on the Croatian Market

The aim of the research was to examine ewe and goat cheese labelling on the market of the Republic of Croatia. During the four years (2012-2016) of the research, 133 cheeses from retail supermarket chains were selected by the random-choice method by the responsible inspection of the Republic of Croatia and analysed at the Reference Laboratory for Milk and Dairy Products of the Department of Dairy Science at the Faculty of Agriculture University of Zagreb. To check the correct labelling of cheeses, the chemical composition of cheese was examined: the fat content, the dry matter content, the fat in dry matter content, and the water content in the fat-free cheese compound were calculated according to the Ordinance on Cheeses and Cheese Products, which refers to cheeses manufactured in the Republic of Croatia, and Regulation EU (2011) of the European Parliament and the Council on providing information to consumers about food products, which covers foreign cheeses. The presence of cow milk in cheeses labelled as products manufactured exclusively from ewe or goat milk was tested by the reference method using iso-electric focusing to determine any adulteration according to Commission Regulation (2008). The results of analysis in this research show the condition of the quality and correct labelling of ewe and goat cheeses on the market of the Republic of Croatia. Of the 133 cheeses analysed, 67 cheeses (50%) did not correspond to the values stated on the declaration or to legal regulations, while the presence of cow milk was found in 30% of the cheeses analysed. The research results indicate the need to carry out continuous systematic control in the interest of protecting consumers and those manufacturers who are following good manufacturing practices.

The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (AF) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed cheeses showed an increase in firmness over 60 days storage.

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity

The scope of this work was to investigate the dependence of selected textural (texture profile analysis, TPA) and viscoelastic properties of processed cheese on the composition of ternary mixtures of emulsifying salts [disodium hydrogenphosphate, DSP; tetrasodium diphosphate, TSPP; sodium salt of polyphosphate (with mean length n ≈ 20), P20; and trisodium citrate, TSC] during a 60-d storage period (6±2°C). The processed cheese samples [40% wt/wt dry matter (DM) content, 50% wt/wt fat in DM content] were manufactured using Swiss-type cheese (as the main raw material) with 4 different maturity degrees (4, 8, 12, and 16 wk of ripening). Moreover, the pH of the samples was adjusted (the target values within the range of 5.60–5.80), corresponding to the standard pH values of spreadable processed cheese. With respect to the individual application of emulsifying salts (regardless of the maturity degree of the Swiss-type cheese applied), the samples prepared with P20 were the hardest, followed by those prepared with TSPP, TSC, and DSP. Furthermore, a specific ratio of DSP:TSPP (1:1) led to a significant increase in the hardness of the samples. On the whole, the hardness of all processed cheese samples increased with the prolonging storage period, whereas their hardness significantly dropped with the rising ripening stage of the raw material utilized. In all of the cases, the trends of hardness development remained analogous, and only the absolute values differed significantly. Moreover, the findings of TPA were in accordance with those of the rheological analysis. In particular, the specific ratio of DSP:TSPP (1:1) resulted in the highest gel strength and interaction factor values, followed by P20, TSPP, TSC, and DSP (used individually), reporting the same trend which was demonstrated by TPA. The monitored values of the gel strength and interaction factor decreased with the increasing maturity degree of the Swiss-type cheese used. The intensity of the rigidity of the samples showed an analogous relationship to the intensity of the gel strength; the higher the gel strength of the sample, the more inflexible the product is expected to be.

AVALIAÇÃO DA COMPOSIÇÃO QUÍMICA EM QUEIJO PARMESÃO COMERCIALIZADO EM PARANAVAÍ – PARANÁ

O queijo Parmesão ralado está entre os mais consumidos do país e também entre os mais fraudados, visto que a fragmentação facilita a incorporação de diversos adulterantes. A legislação brasileira estabelece como parâmetros a ser avaliados em queijo ralado apenas o teor de umidade e o conteúdo de gordura no extrato seco (GES). No entanto, é importante analisar outros parâmetros, a fim de caracterizar os produtos comercializados no Brasil, pois a qualidade pode estar comprometida. O objetivo do presente trabalho foi analisar a composição química e a presença de amido em diferentes amostras de queijo parmesão ralado, comercializadas na cidade de Paranavaí, Paraná. Foram analisadas quinze amostras, sendo de três lotes diferentes de cinco marcas. A composição química (umidade, cinzas, carboidratos, proteínas e lipídios) diferiu de uma amostra para outra, no entanto, todas as amostras estavam em conformidade com a legislação brasileira considerando os conteúdos de umidade. Quanto ao teor de GES, 60% das amostras apresentavam valores superiores aos estabelecidos pela legislação brasileira para queijo semigordo, como o queijo Parmesão ralado. Uma das amostras apresentou teor de carboidratos elevado, no entanto, não foi constatada a presença de amido pelo teste do lugol. Conclui-se que 60% dos queijos ralados comercializados na cidade de Paranavaí apresentam desconformidade com a legislação brasileira, pois tinham maior conteúdo de gordura no extrato seco do que o estabelecido.

Quality evaluation of Korbačik cheese

The aim of the present study was analysed the physical and chemical parameters in lump cheese and Korbáčik cheese. Sensory evaluation was performed only in Korbáčik cheese. There was compared quality of Korbáčik cheese made from lump cheese ripened one and three weeks. The statistical analysis of the moisture showed significant differences (p &lt;0.001) among Korbáčik cheese made from raw material ripened one and three weeks. Average moisture of the Korbáčik made from cheese ripened one week was 44.73% and of the Korbáčik made from cheese ripened three weeks was 53.73%. The statistical analysis of the dry mater value showed significant differences (p &lt;0.001) among the Korbáčik cheese made from raw material ripened one and three weeks. Average value of dry matter of the Korbáčik made from cheese ripened one week was 55.27% and of the Korbáčik made from cheese ripened three weeks was 46.27%. The statistical analysis of the fat content showed significant differences (p &lt;0.01) among the Korbáčik cheese made from raw material ripened one and three weeks. Average fat content of the Korbáčik made from cheese ripened one week was 22.67% and of the Korbáčik made from cheese ripened three weeks was 20.20%. The statistical analysis of the fat content in dry matter showed significant differences (p &lt;0.001) among Korbáčik cheese made from raw material ripened one and three weeks. Average NaCl content in the Korbáčik made from cheese ripened one week was 3.78% and in the Korbáčik made from cheese ripened three weeks was 2.93%. The statistical analysis of MDA content showed significant differences (p &lt;0.05) among the Korbáčik cheese made from raw material ripened one and three weeks. Average MDA content in the Korbáčik made from cheese ripened one week was 0.29 mg.kg-1 and in the Korbáčik made from cheese ripened three weeks was 0.36 mg.kg-1. Korbáčik cheese made from cheese aged 3 weeks was practically in all sensory parameters better evaluated than the Korbáčik cheese made from cheese aged one week.

VLIV ZRÁNÍ NA TEXTURNÍ VLASTNOSTI EIDAMSKÝCH SÝRŮ

In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N). Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning of ripening (1st month), there is a significantly higher hardness on surface layer of the cheese in samples of cheeses with 30% fat in dry matter. This is the case in both cultures. This difference has evened out after 2 months of ripening. The force needed to compression of the centrepiece of cheese with lower fat content in dry matter was 30.96 N and of cheese with higher fat content in dry matter 36.51 N, while after 60 days of ripening of cheese with lower fat content in dry matter it was 50.56 N and of cheese with higher fat content in dry matter 63.23 N.The influence of two different types of starter culture on the texture was evaluated. It was found out that after 60 days of ripening of cheese with 45% (w/w) fat in dry matter there was significant difference (P ≤ 0.01) in the firmness between cheese with starter culture YY (force 63.23 N) and LL (force 48 N). In every Edam sample after 3 months of aging (optimal ripe Edam) there was no dependence on the type of starter culture. After 120 days of ripening there was a significant difference in firmness of cheese with culture YY (44.58 N) and LL (33.61 N). Satistically significant difference (P ≤ 0.05) between the firmness of the surface and the central parts of the cheese was not found after one month of ripening.

The Manufacturing Process and Quality Control of a Holland Type Cheese

The aim of this study was to evaluate the influence of storage time on physicochemical shelf-life of Holland type cheese. Cheese samples were stored in ripening room for up to 30 days. Physicochemical parameters of cheese were assessed at 19 and 30 days of storage. Samples were analyzed for titratable acidity, fat in dry matter content, protein and salt content. No significant changes were observed in physicochemical properties during the ripening process.

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics – homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g κ-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1–16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless of the maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and remained practically unchanged with the increasing maturity level of cheese. On the other hand, in the processed cheeses with phosphates, meltability was increasing with the rising maturity level of cheese.

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

The dependence of textural parameters of processed cheeses (40%, w/w, dry matter content, 50%, w/w, fat in dry matter content) on the composition of ternary mixtures of phosphate emulsifying salts (disodium hydrogen phosphate – DSP; tetrasodium diphosphate – TSPP; sodium salt of polyphosphate – POLY) was modelled. The effects were studied in samples from cheeses with different maturity (2, 4 and 8 weeks) over a 30-day storage period at 6 °C. With a constant POLY content (below 60%) in the ternary mixtures, a rapid increase in hardness and a decrease in cohesiveness and relative adhesiveness was observed in products with a ratio of DSP to TSPP ranging in the instance of 1:1–3:4. The effect of a specific ratio of DSP to TSPP on the texture parameters decreased with increasing content of POLY in the mixtures. Neither the degree of maturity of the cheese nor a 30-day storage period affected these general trends.

Treatment of Canastra cheese rind with resin and its effects during the cheese ripening and in the cheese quality as a means of improving the visual aspect and add value to the product

The main objective of this work was to evaluate an alternative to improve the visual aspect of presentation and the quality of the artisanal Minas Canastra cheese of without changing its unique characteristics. Thus, we evaluate the artisanal Minas Canastra cheeses during ripening with application of food grade resin in relation to those without resin application in relation to the physical-chemical, microbiological and sensory properties, during the four seasons. In preliminary experiments were defined the way of the resin application (by hands) and the amount (5g of pure resin per unit of cheese, without adding potassium sorbate). During the ripening period (2, 15, 30 and 45 days) we did not observe significant difference between the cheeses with and without resin application in relation to physico-chemical properties such as pH, water activity, moisture content, fat in dry matter, extension and depth of proteolysis. At 15 and 30 days of the cheese ripening, the sensorial Modified Quantitative Descriptive Analysis (MQDA) indicated no difference between the treatments with and without resin application in relation to the sensory attributes evaluated, except for the overall appearance after 15 days of ripening. The cheeses with the application of resin had a score relating to overall appearance higher than those without application, after 15 days of ripening, due to lower growth of yeast and molds during this period. In the acceptance test by the 9 point hedonic scale, also there was no significant difference between cheeses with and without resin application during the four seasons. However, we found significant differences in the cheeses throughout the year, in relation to physico-chemical properties such pH, fat content in dry matter and depth of proteolysis, and even in relation to the sensory attributes such to overall appearance, color, texture, consistency and flavor. The microbiological counts of the cheeses with and without resin application, after 15 days of ripening, the difference in microbial counts between the four seasons were less than a logarithmic cycle, except for mesophilic aerobic and Staphylococcus aureus . The coefficients of variation related to microbiological counts of the cheeses with 15 days of ripening, compared to the four seasons, were relativelylow, except for Staphylococcus aureus counts in cheeses with and without resin application and total coliforms count in cheeses without resin application. After 15 days of cheese ripening, there was no Listeria sp. and Salmonella sp. in the cheese with and without resin application, in the four seasons evaluated. For cheeses with application of resin there was less growth of yeasts and molds during ripening (45 days) compared to those without resin application, which minimize the cheese weight losses with scratching the cheese rind to clean and to improve the visual aspect during this period.