RESUMO INTRODUÇÃOO queijo obtido por coagulação do leite por meio de coalho, complementada ou não pela ação de bactérias lácteas selecionadas, classificado como queijo de média a alta umidade, é denominado de queijo-coalho (Brasil, 1996). No Nordeste do Brasil a maior parte da produção de queijocoalho é obtida em pequenas e médias queijarias, as quais movimentam, mensalmente, algo em torno de 10 milhões de reais, o que sinaliza essa atividade como importante no âmbito social e econômico (Perry, 2004).Em algumas localidades, o leite ainda é obtido sob condições higiênico-sanitárias deficientes e, em conseqüência, apresenta elevado número de microrganismos, o que constitui um risco à saúde da população, principalmente quando consumido sem tratamento térmico. Dessa forma, para o leite e seus derivados, cuidados higiênicos desde a ordenha até a obtenção do produto final devem ser empregados (Catao e Ceballos, 2001). O queijo-coalho, por ser elaborado em pequenas propriedades rurais ou em pequenas indústrias, que não adotam as boas práticas de fabricação, não apresenta segurança microbiológica e padronização de qualidade. A contaminação microbiana desse produto assume destacada relevância para a saúde pública, pelo potencial risco de causar doenças transmitidas pelo alimento (Feitosa et al., 2003).
The sorption isotherms analysis and glass transition temperature should provide important information about the role of water in food. Sorption/desorption isotherms of freeze-dried jambolan (FDJ) were determined at 15, 25 and 35°C temperatures. The determination of glass transition temperature is also performed in order to establish packaging and storage conditions. The hygroscopic behavior of jambolan pulp after freeze-dried process was studied through sorption isotherms and models fit to experimental data. The freeze-dried material was highly hygroscopic and Peleg's model showed the highest coefficient of determination and lower values of average deviation and relative average error estimated, therefore the best fit sorption isotherms. The lowest value of monolayer was 7.64 gH 2 OÁ100g db -1 to 25°C. At temperature higher than 17°C (T g ), the material become more amorphous and the site of interaction with water molecules becomes available. As conclusion, the material must be storage at temperatures below T g and low relative humidity.
<p><strong><em>The goal of this work was to verify the presence of microorganisms and parasites in the ground beef sold in the city of Aracaju, Sergipe, in addition to compare the contamination in butcher shops and supermarkets in neighborhoods Class A and D. We collected 16 samples of 100 gram in triplicate (m=48) and analyzed the bacteria Staphylococcus aureus, Salmonella spp. coliforms total and thermotolerants, molds and yeasts, and parasites. It was observed that the samples are contaminated by these microorganisms examined with high total and fecal coliforms, Salmonella spp. (25%), low levels of S. aureus, molds and yeasts, in addition to the detection of Ascaris lumbricoides, larvae of flies, mites and plant artifacts.</em></strong></p>
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