Avaliação da qualidade e caracterização de queijos produzidos em agroindústrias da região central do Rio Grande do Sul

Abstract

Because of its rich composition, milk is considered one of the most complete foods, and for this reason is of fundamental importance for the human diet. The milk quality parameters are increasingly used to ensure the origin of the product, detect failures in management practices and serve as a reference in the valuation of raw materials. The cheese consumption have increased significantly in the world and the sites that make this food grow in the same proportion, including agro-industries that produce artisanal cheeses. The aim of this study was to know the fresh and matured artisan cheeses produced in agro-industries of Santa Maria (RS) and the region as well, the entire production process; assessing the local and the Good Manufacturing Practice; analyze products through physical, chemical and microbiological analysis, so it could be attested to its quality, and to classify and characterize each product in accordance with current legislation and suggest improvements for producers. The study was conducted in four agro-industries in the central region of Rio Grande do Sul from April 2015 to January 2016 were initially located the cheese manufacturers and agro-industries was held after a general diagnosis with the application of a questionnaire and checklist of RDC No. 275 of 2002. Samples of cheeses and every agro-industries milk were collected and submitted for analysis at three different times. The producers received technical visits and training during the project implementation period. In the end, it was again applied the checklist and cheeses and milks were classified and characterized as the existing laws. Throughout the development of the project, the producers made numerous improvements mainly have adapted items that did not include financial investments. Still they showed conformities, which increased the percentage of adjustments in all checklist blocks RDC No. 275 of 2002. The cheeses analyzed showed staphylococci counts higher than tolerable by law in general. Also they had no standardization in the three analyzes, requiring adjustments to its characterization. The producers have shown their interest and willing to improve and adapt to the requirements of the laws and the technical visits and training contributed to the positive results, particularly in relation to Good Manufacturing Practice. However, this is a job that must occur in the long run to show positive results and these remain adequate.