Evaluation of hygienic-sanitary conditions of the minas frescal and mozzarella cheese produced in Morrinhos city -GO

Abstract

Microbiological analyses were performed in 60 samples of Minas Frescal cheese and 60 samples of Mozzarella cheese. Samples were collected and produced in a dairy factory in Morrinhos-GO from April to September, for quantitative analysis of total coliforms, fecal coliforms, Staphylococcus, mold and yeast. Concerning the presence of total coliforms the highest score to Minas Frescal cheese which was impossible to count; on the other hand, to Mozzarella cheese the highest score was 1.7.101 UFC/g, to fecal coliforms analyses, Minas Frescal Cheese presented under 1.0.101 UFC/g in all samples and the Mozzarella type showed 1.7.101 UFC/g. Analyses of Staphylococcus demonstrated the higher score for Minas Frescal which was 3.5.103 UFC/g; whereas Mozzarella cheese score was under 1.0.101 UFC/g; mold and yeast score was 3.4.102 UFC/g to Minas Frescal and 9.3.102 UFC/g to Mozzarella. Thus, results showed different scores for both cheeses. Minas Frescal cheese demonstrated higher indexes than Mozzarella when compared total coliforms and Staphylococcus, and Mozzarella presented higher fecal coliforms and moulds and yeasts analyses. According to described above, it is important to verify the hygienic-sanitary care in the foods manipulation.