Baggio, Deise

Ferreira, Vânia

Lemos, Beatriz Azevedo

Teixeira, Paula

Velho, Manuela Vaz

English

Repositório Institucional da Universidade Católica Portuguesa

CONGRESS OF MICROBIOLOGY AND BIOTECHNOLOGY 2019December 5th-7th, 2019University of Coimbra (Pólo II)BOOK OF ABSTRACTS444 I10. Industrial and Food Microbiology and Biotechnology P379. Microbiological characterization of fresh cheeses made in Portugal from raw materials to final products Beatriz Azevedo Lemos1, Deise Baggio2, Vânia Ferreira2, Paula Teixeira2, Manuela Vaz Velho1 1 Instituto Politécnico de Viana do Castelo, Escola Superior de Tecnologia e Gestão, Viana do Castelo, Portugal 2 Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal E-mail: beatrizl13@hotmail.comCheese is a dairy product obtained through processing techniques involving coagulation of the protein of milk, in particular, the casein portion. It is made by the action of rennet or other suitable agents, and by partially draining the whey from the coagulation, resulting in a concentration of milk protein. In Europe, the average cheese consumption per capita stands at 11.1 kg in 2019 and the market is expected to grow annually by 3.1%. Fresh cheese is ready for consumption shortly after manufacture, it is considered rich in proteins, vitamins, minerals and fatty acids, essential nutrients to a healthy diet. Due to its high water content, it is adequate for microbial growth; cheeses may be a vehicle of pathogens of importance for public health and they can spoil rapidly. This study aims to characterize microbiologically fresh cheeses made in Portugal from raw materials to final products. Samples of cow (12) and goat (12) pasteurized milks, of rennet (6) and of cow (12) and goat (12) fresh cheeses were analysed as per ISO Standards one day after cheese productionduring May and June of 2019. The results showed no significant differences amongst samples. For both finalraw materials and final products, Escherichia coli, Salmonella spp. and Listeria monocytogenes were notdetected or were below the detection limit of the enumeration technique. Nevertheless, goat cheese samplespresented the highest counts of quality indicator microorganisms, reaching: Staphylococcus coagulasepositive (1.0x102 CFU.g-1), Pseudomonas sp. (9.5x105 CFU.g-1) Enterobacteriaceae (1.5x104 CFU.g-1), lacticacid bacteria (1.7x105 CFU.g-1), moulds (1.8 x102 CFU.g-1), yeasts (2.5x103 CFU.g-1), total microorganismsat 30 ºC (5.5x105 CFU.g-1) and total microorganisms at 6.5 ºC (1.8x105 CFU.g-1). In contrast, a lower microbialcontamination was observed on the others samples. All of the samples were in accordance with Regulation(EC) No 2073/2005 on microbiological criteria for foodstuffs.

Microbiological characterization of fresh cheeses made in Portugal from raw materials to final products

https://repositorio.ucp.pt/bitstream/10400.14/29789/1/P379.%20Microbiological%20characterization%20of%20fresh%20cheeses%20made%20in%20Portugal%20from%20raw%20materials%20to%20final.pdf

Microbiological characterization of fresh cheeses made in Portugal from raw materials to final products

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Repositório Institucional da Universidade Católica Portuguesa