Sazonalidade como fator interferente na composição físico-química e avaliação microbiológica de queijos coloniais

Oliveira, D. FBravo, C. E. CTonial, I. B

The influence of seasonality on chemical composition of cheese produced during different seasons, was verified as well as their microbiological quality. A total of 32 samples of colonial cheeses produced in the southwestern Paraná were analyzed. Although the study could be thoroughly not completed, the chemical results showed significant variations (p <0.05) among the cheeses produced during the spring and summer seasons. The microbiological results indicated that 50%, 100% and 12.5% of the samples were contaminated with fecal coliforms, Staphylococcus coagulase positive and Salmonella spp., so at odds with the microbiological standards established by the legislation.(AU)

1. Colonial cheese
2. Physical-chemical analysis
3. Análises físico-químicas e microbiológicas
4. Seasonality
5. Sazonalidade
6. Microbiological analysis
7. Fisiologia animal
8. Queijo colonial