Microbiological evaluation of Marajo Cheese cream type, buffalo milk, produced in dairies of Marajo Island, Pará

Abstract

Cheese Marajó, obtained from buffalo milk, is an important economic activity in the State of Pará, especially in Marajó Island, where force production by hand. This study aims to evaluate the microbiological quality of Cheese Marajó, cream type, buffalo milk, drawn up in two dairies located in Marajó Island, Pará, in order to verify that the derivatives are in microbiological and hygienic conditions adequate sanitation. Microbiological analyzes were performed for Total Coliforms, Coliforms thermotolerant, Staphylococcus aureus, standard count mesophilic aerobic bacteria and fungi count filamentous and yeast. All analyzes followed the methodology described in Instruction No. 62, of August 26, 2003, the Ministry of Agriculture, Livestock and Supply. The means of microbiological results showed that samples of cheese from the two evaluated dairies were not contaminated by any of the analyzed micro-organisms and is in accordance with the Production Technical Regulation Cheese Marajó, Ordinance No. 418 of 04/03/2013. Based on these results, it can be seen the importance of hygiene in the secondary manufacturing process, and that the heat treatment used in the preparation stages, also contributed to ensure the quality of the final product.