Foram analisadas 20 amostras de queijo de leite de cabra" tipo coalho", elaborados de forma artesanal e armazenados durante 28 dias sob refrigeração a 10 ± 2 ºC, em intervalos de 0, 7, 14, 21 e 28 dias, tendo sido avaliados os seguintes parâmetros: contagem de bactérias aeróbias mesófilas (UFC/g) número mais provável de coliformes totais e fecais (NMP/g), contagem de bolores e leveduras (UFC/g) e contagem de Staphylococcus aureus (UFC/g). As contagens de bactérias aeróbias mesófilas variaram de 2,35 x 103 a 1,5 x 109 UFC/g; enquanto que o número de coliformes totais oscilaram entre 2,4 x 103 a 2,4 x 106 e 2,4 x 109 NMP/g. Por outro lado, a contagem de coliformes fecais a apresentou variações de 2,4 x 103 a 2,4 x 106 NMP/g e bolores e leveduras < 30 a 5,5 x 108 UFC/g. Durante o armazenamento não foi evidenciada a presença de Staphylococcus aureus, constatando-se a necessidade de reavaliar as técnicas utilizadas na manipulação e processamento artesanal do queijo elaborado.
Twenty samples of hand made curdling goat cheese, stored for 28 days under 10 ± 2 ºC for intervals of 0, 7, 14, 21 and 28 days were analysed. The following analysis were carried out mesofilic aerobics bacterias counting (UFC/g), most probable number of total and fecal coliforms (NMP/g), mold counting (UFC/g) and Staphylococcus aureus counting (UFC/g). Aerobic mesofilic bacterias counting ranged from 2,35 x 103 a 1,5 x 109 UFC/g, while total coliforms ranged from 2,4 x 106 to 2,4 x 109 NMP/g, on the other hand fecal coliforms showed variations from 2,40 x 103 to 2,40 x 106 NMP/g and molds < 30 to 5,5 x 108 UFC/g. During storage it was not registred the presence of Staphylococcus aureus. As demonstrated by the results, it was verified the necessity of evaluation of sanitary-hygienic technics used during processing and handling of elaborated cheese
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