The quality of Minas Frescal cheese produced by different technological processes

Carvalho, Juliane Döering Gasparin; Viotto, Walkíria Hanada; Kuaye, Arnaldo Yoshiteru

doi:10.1016/j.foodcont.2005.10.005

Cited by 109 publications

(76 citation statements)

References 17 publications

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“…The results of this paper also differ from those found by Carvalho; Viotto; Kuaye (2005), who, upon analyzing 93 frescal cheese samples undergoing different processing methods, traded in the city of Campinas, in the state of São Paulo, reported the presence of Listeria spp. in 11 (11.8%) samples, and the isolate was identified as L. monocytogenes in three (3.2%) of them.…”

Section: Resultscontrasting

confidence: 99%

Detection of Listeria monocytogenes in frescal cheese traded in the northwestern region of the state of Paraná

et al. 2018

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Section: Resultscontrasting

confidence: 99%

Detection of Listeria monocytogenes in frescal cheese traded in the northwestern region of the state of Paraná

et al. 2018

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“…The Minas cheese is one of most popular Brazilian cheeses [2], being a non-ripened, white color and soft texture product obtained by enzymatic coagulation of milk and complemented or not by the action of specific lactic acid bacteria [3]. Minas cheeses usually have pH values of 5.0 -6.3, salt concentration between 1.4 and 1.6%, high water activity and moisture content above 55% [3,4]. These characteristics provide ideal conditions for the multiplication of pathogenic and spoilage microorganisms [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…During the process, milk usually remains at 35-40°C for nearly 1 h, which eventually contributes for increasing the mesophilic bacteria in the final product [2,4,8]. The Minas cheese is largely produced in medium-scale cheese plants, which usually have a mean daily output of up to 100 kg of cheese [6].…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Escherichia coli and Coliforms in Minas Cheese Plants from S?o Paulo, Brazil

Baranceli¹,

Oliveira

Corassin³

et al. 2015

J Adv Dairy Res

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The aim of this study was to evaluate the occurrence of total coliforms and Escherichia coli in Minas cheese throughout the manufacturing process in 3 medium-scale cheese plants from São Paulo, Brazil. Each cheese plant was visited 4 times to collect samples at approximately 2 month intervals, totalizing 12 visits. Raw milk samples had high total coliforms and E. coli counts in all cheese plants, and at the 4 sampling times, with a mean value of 4.7 log most probable number (MPN) mL -1 for total coliforms. E. coli was not detected in pasteurized milk samples in any cheese plant. However, all samples of packaged Minas cheese had high levels of total coliforms. The percentages of samples of packaged Minas cheeses with E. coli counts above the tolerance limit for fecal coliforms (2.7 log MPN g-1) varied from 25% to 80% in the 3 cheese plants. Given the potential involvement of E. coli in human diseases and its frequent occurrence in Minas cheese, there is a need for improvement of hygiene practices for its prevention in medium-scale cheese plants in Brazil.

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“…There were significant (p < 0.05) differences on the growth of this specific category among experimental São João cheeses. However, the effect observed is most likely due to mishandling by the workers, which is one of the main sources of S. aureus contamination (Carvalho et al 2007), and not to salt replacement itself.…”

Section: Microbiological Analysismentioning

confidence: 90%

“…In both graphs, a and b, the five salt treatments refer to A = NaCl only (control), B = 3NaCl/1KCl (w/w), C = 1NaCl/1KCl (w/ w), D = 1NaCl/3KCl (w/w), E = KCl only, during 40 days of ripening was found on the counts of this specific microbial group at 17 days, in accordance to the results of Kamleh et al (2012) for total coliforms in Halloumi cheese salted with NaCl/KCl blends. In spite of the fact that lactic acid bacteria can restrict the growth of other microorganisms (Carvalho et al 2007), the high levels of Enterobacteriaceae in São João cheese can be related to a possible post-pasteurization contamination caused by hygienic flaws in the dairy plant environment, processing equipment, storage facilities, and staff (Kamleh et al 2012;Kousta et al 2010). The coagulase positive staphylococci counts were below the microbiological criteria set by Commission Regulation (EC) No.…”

Section: Microbiological Analysismentioning

confidence: 97%

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

Soares

Fernando

Alvarenga

et al. 2016

Dairy Sci. & Technol.

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The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was studied. São João cheeses were made with five different curd dry salting treatments (4%, w/w), including (A) NaCl only (control), (B) 3NaCl/1KCl, (C) 1NaCl/1KCl, (D) 1NaCl/3KCl mixtures, and (E) KCl only, and then ripened at 11°C for 40 days. Sodium replacement by potassium did not influence the protein, fat, and ash contents at the same sampling day, as well as the overall microbiology quality, but acidity decreased significantly. Replacing NaCl with KCl reduced significantly the moisture content of cheeses up to 17 days of ripening, along with the expected parallel Na reduction/K increase contents. The sensory analysis indicated that a reduced-sodium São João cheese could be produced by using KCl as a partial to total NaCl replacer. However, the texture profile showed that hardness increased significantly while cohesiveness decreased significantly with the increasing substituting amount of KCl. Therefore, considering the sensory, physicochemical, and microbiological properties in combination to the textural results, cheeses formulated with (3:1) or (1:1) NaCl/KCl blends were considered as the most appropriate to be manufactured on an industrial scale. Moreover, the use of (1:1) NaCl/KCl mixture reduced the Na/K ratio from 6.1 in the control cheese to the desired 1.0.Dairy Sci. & Technol. (2016) 96:637-655 DOI 10.1007/s13594-016-0293-

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The quality of Minas Frescal cheese produced by different technological processes

Cited by 109 publications

References 17 publications

Detection of Listeria monocytogenes in frescal cheese traded in the northwestern region of the state of Paraná

Detection of Listeria monocytogenes in frescal cheese traded in the northwestern region of the state of Paraná

Occurrence of Escherichia coli and Coliforms in Minas Cheese Plants from S?o Paulo, Brazil

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

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