Queijo artesanal produzido com leite cru por agroindústrias familiares de Guaraniaçu- PR: Capacitação de Manipuladores e estudo do processo de maturação para melhoria de qualidade

Abstract

Artisanal production has always been intertwined with the rural areas, being part of the history and culture of small farmers. In Brazil, most artisanal cheeses are prepared from raw milk, struggling to effective legal marketing due to legislation impediments. The study aimed to evaluate the effect of maturation through microbiological analysis, physicochemical, proteolysis index, sensory analysis, and also the training of handlers within good manufacturing practices for health suitability of craft production of colonial cheese made from of raw milk with a group of artisan producers in the municipality of Guaraniaçu- PR, from October 2014 to October 2015. The appropriate manufacturing conditions were evaluated from a checklist of good manufacturing practices (GMP) model, employed by SEBRAE / PR at two points, T0 and T1. They were conducted to microbiological analysis for presence of fecal coliforms, Staphylococcus positive coagulase, Salmonella spp and Listeria monocytogenes. Samples were collected in two times. Between the times of collection, other visits to producers were made to transfer the information on the microbiological quality of cheeses. Two pieces of chess were collected from each producer, one held by microbiological analysis soon after processing, and another referred to the ripening process for 30 days. To evaluate the proteolysis rate of ripening, the units were divided into four parts, forming two groups for aging for thirty days, one group under controlled temperature at 25 ° C (± 2 ° C) and another group in refrigerated storage at 7 ° C; both groups were composed of two samples, one with packaging and other sample without packaging. For sensory evaluation, the method applied was the affective testing, using the acceptance test by hedonic scale of 7 points by 20 untrained testers. The application of GMP reconciled with the maturation showed a useful process to tailor the product for the microbiological testing, provided that the initial microbial load is not high. The indices of the extent and depth of maturity showed that the temperature factors and storage are essential for the maturation period and can influence the characteristics such as aroma, taste and texture. Sensory analysis demonstrated the lack of habit of consumption of products with more pronounced aroma and flavor, and that, unfortunately, the local culture the aged cheeses, are not regarded as the most conventional fresh cheeses