Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese

Abstract

Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening time at room temperature to reduce at safe limits of total coliforms > 1000 cfu.g −1 ), Escherichia coli and Staphylococcus aureus (> 100 cfu.g −1 ) in both periods of manufacture. Otherwise under refrigeration, as expected, the minimum ripening time was longer, 33 days in the dry season and 63 days in the rainy season. To sum up, we suggest that the ripening of artisanal Minas cheese be done at room temperature, since this condition shortens the time needed to reach the microbiological quality that falls within the safety parameters required by Brazilian law, and at the same time maintain the appearance and flavor characteristics of this traditional cheese.

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

“…For instance, Dores (2007) observed that 22 days at ambient temperature (25 C) was required to achieve the microbiological standards for Canastra cheese, while 35 days at refrigeration temperature (10 C) was required to meet the same standard. Martins et al (2015) showed that legislation standards were met after 17 days of ripening at room temperature for Minas artisanal cheese produced in Serro region. These same researchers showed that 33 days at (8 C) were needed in the dry season and that time increased to 63 days at (8 C) in the rainy season.…”

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

“…Minas Gerais is also Brazil's largest producer of cheese, including the Minas artisanal variety, which is recognized throughout the country (Martins et al, 2015). Minas artisanal cheesemaking is has been designated as an intangible cultural heritage (Instituto Do Patrimônio Histórico e Artístico Nacional, 2008), and Minas cheeses are produced only on farms from certified regions using raw milk, obtained from zoonoses-free herds, with added endogenous starter cultures and clotting agents, under good manufacturing practices.…”

Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese

“…It is produced in the state of Minas Gerais, which is referred to as a major producer of artisanal cheese made from raw milk, in Brazil (Martins et al, 2015). Minas artisanal cheeses are produced only on farms from certified regions, using whole raw milk and endogenous culture starter for its production.…”