| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1118-1 | ||||
Resumo:Coalho cheese is characteristic of the Northeast region of Brazil, a fresh, high-moisture food that presents ideal conditions for microbial contamination. In the cheese factories, 90% of the volume of processed milk is considered waste, in the form of cheese whey. The use of this whey in the development of new products is a way of using it, adding nutritional value to the food. The objective of the study was to verify the influence of an edible coating based on cheese whey on the conservation of coalho cheese. For that, 2 kg of coalho cheese were used, submitted to different formulations of edible coverage (R1, R2, R3, R4, R5, R6) with three repetitions per evaluation day. Were collected samples of coalho cheese produced in the city of Mossoró, RN, on the day of production. Samples were coated with different combinations of whey and gelatin (R1, R2, R3) and whey, gelatin and starch (R4, R5, R6). The analyzes were carried out during 10 days of refrigerated storage, constituting 3 periods of analysis: T0 (coating day) encompassing the microbiological characterization of the cheese whey, coalho cheese (control) and the six treatments, corresponding to the coating formulation; o T5 and T10 o T5 and T10 concerning the characterization of coated cheeses. The samples were submitted to the determination of the coliforms at 35° and 45°C, and research for Salmonella sp, positive Staphylococcus coagulase and molds and yeasts, using the methodology recommended by Normative Instruction n° 62, 26 August 2003. Were not detected Salmonella, Staphylococcus and fungi. Contamination by coliforms was observed in all samples, and there was a reduction in microbial counts over time for thermotolerant coliforms, with significant differences between the control cheese and the treatment of T5. The coating showed potential for application as a barrier to contaminants in coalho cheese and maintenance of freshness characteristics. Palavras-chave: conservation, contamination, food safety Agência de fomento:CAPES | |||||