{"id":{"repo_id":"brazil-ufpb","oai_identifier":"oai:repositorio.ufpb.br:123456789/967"},"canonical_url":"https://search.dev.ndltd.org/etd/brazil-ufpb/oai:repositorio.ufpb.br:123456789/967","repository":{"repo_id":"brazil-ufpb","name":"Brazil UFPB","base_url":"https://repositorio.ufpb.br/oai/request"},"display":{"title":"Análise das condições microbiológicas de queijos minas frescal vendidos em João Pessoa-PB","abstract":"The Minas Frescal is a product whose conservation is limited due to high moisture content (> 55%) and availability of nutrients such as minerals and lactose. These conditions, combined with the generally high pH favoring the multiplication of contaminating microorganisms, whether pathogenic or spoilage, which have deleterious actions on the cheese, changing their sensory characteristics and represent a risk to public health. The legislation for this cheese is deficient for not having a more defined technical regulation, not to have more precise information regarding the composition, classification, hygiene requirements, standards of bottling and labeling, due to this, the study aimed at making a behavior analysis of microbiological mining Frescal cheese, in particular the products sold in João Pessoa-PB. Samples of Minas Frescal cheese were acquired at different supermarkets City of Joao Pessoa, totaling eight brands and 40 different lots of samples. Samples of white cheese were identified in this study by the letters A through H. The samples were transported in suitable containers, packed in isothermal box with ice returnable type, the Laboratory of Microbiology and Biochemistry, Department of Food Nutrition CCS / UFPB in satisfactory sanitary conditions. The methodology used was in accordance with the procedures specified standards for aerobic mesophilic and psychrotrophic bacteria, total coliforms and fecal coliforms, yeasts and molds, coagulase positive staphylococci, Salmonella sp. The average plate count for frescal, by brand, fluctuated in the range: the mesophilic 1,242,77a the 7,010,57a ; psicotrophic of the 1,232,75a 7,430,41a ; Coliform bacteria were isolated in 27 samples (67.5%); molds and yeasts 1,423,17c the 7,970,49a ; Coagulase positive staphylococci 2,872,87a the 7,100,48a . Regarding the Salmonella observed absence cheese analyzed in this study. According to the results found in this study, we can conclude that most of the samples of cheese mines were at odds with current legislation, which may present a risk to consumer health, the presence of staphylococci in high scores with great possibility of producing enterotoxins. High counts of microorganisms identified (mesophilic, psicotrophic coliforms) indicate that hygiene and sanitary conditions of production were unsatisfactory. Thus, there is a commitment on the final quality of these cheeses.","abstract_html":"The Minas Frescal is a product whose conservation is limited due to high moisture content (> 55%) and availability of nutrients such as minerals and lactose. These conditions, combined with the generally high pH favoring the multiplication of contaminating microorganisms, whether pathogenic or spoilage, which have deleterious actions on the cheese, changing their sensory characteristics and represent a risk to public health. The legislation for this cheese is deficient for not having a more defined technical regulation, not to have more precise information regarding the composition, classification, hygiene requirements, standards of bottling and labeling, due to this, the study aimed at making a behavior analysis of microbiological mining Frescal cheese, in particular the products sold in João Pessoa-PB. Samples of Minas Frescal cheese were acquired at different supermarkets City of Joao Pessoa, totaling eight brands and 40 different lots of samples. Samples of white cheese were identified in this study by the letters A through H. The samples were transported in suitable containers, packed in isothermal box with ice returnable type, the Laboratory of Microbiology and Biochemistry, Department of Food Nutrition CCS / UFPB in satisfactory sanitary conditions. The methodology used was in accordance with the procedures specified standards for aerobic mesophilic and psychrotrophic bacteria, total coliforms and fecal coliforms, yeasts and molds, coagulase positive staphylococci, Salmonella sp. The average plate count for frescal, by brand, fluctuated in the range: the mesophilic 1,242,77a the 7,010,57a ; psicotrophic of the 1,232,75a 7,430,41a ; Coliform bacteria were isolated in 27 samples (67.5%); molds and yeasts 1,423,17c the 7,970,49a ; Coagulase positive staphylococci 2,872,87a the 7,100,48a . Regarding the Salmonella observed absence cheese analyzed in this study. According to the results found in this study, we can conclude that most of the samples of cheese mines were at odds with current legislation, which may present a risk to consumer health, the presence of staphylococci in high scores with great possibility of producing enterotoxins. High counts of microorganisms identified (mesophilic, psicotrophic coliforms) indicate that hygiene and sanitary conditions of production were unsatisfactory. Thus, there is a commitment on the final quality of these cheeses.","abstract_has_math":false,"creators":["Carvalho, Rhayane Idalyne."],"institution":"Universidade Federal da Paraíba","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-07-28","date_published":"2015-07-28","updated_at":"2026-07-24T01:18:05Z","subjects":["Queijo minas frescal","Microbiologia","Contaminação"],"languages":["pt"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://repositorio.ufpb.br/jspui/handle/123456789/967","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Carvalho, Rhayane Idalyne."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-07-28T14:06:22Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-07-28T14:06:22Z"]},{"key":"dc:date.issued","label":"Date","values":["2015-07-28"]},{"key":"dc:publisher","label":"Institution","values":["Universidade Federal da Paraíba"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Nutrição"]},{"key":"dc:type","label":"Dc Type","values":["TCC"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Queijo minas frescal","Microbiologia","Contaminação"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["pt"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://repositorio.ufpb.br/jspui/handle/123456789/967"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The Minas Frescal is a product whose conservation is limited due to high moisture content (> 55%) and availability of nutrients such as minerals and lactose. These conditions, combined with the generally high pH favoring the multiplication of contaminating microorganisms, whether pathogenic or spoilage, which have deleterious actions on the cheese, changing their sensory characteristics and represent a risk to public health. The legislation for this cheese is deficient for not having a more defined technical regulation, not to have more precise information regarding the composition, classification, hygiene requirements, standards of bottling and labeling, due to this, the study aimed at making a behavior analysis of microbiological mining Frescal cheese, in particular the products sold in João Pessoa-PB. Samples of Minas Frescal cheese were acquired at different supermarkets City of Joao Pessoa, totaling eight brands and 40 different lots of samples. Samples of white cheese were identified in this study by the letters A through H. The samples were transported in suitable containers, packed in isothermal box with ice returnable type, the Laboratory of Microbiology and Biochemistry, Department of Food Nutrition CCS / UFPB in satisfactory sanitary conditions. The methodology used was in accordance with the procedures specified standards for aerobic mesophilic and psychrotrophic bacteria, total coliforms and fecal coliforms, yeasts and molds, coagulase positive staphylococci, Salmonella sp. The average plate count for frescal, by brand, fluctuated in the range: the mesophilic 1,242,77a the 7,010,57a ; psicotrophic of the 1,232,75a 7,430,41a ; Coliform bacteria were isolated in 27 samples (67.5%); molds and yeasts 1,423,17c the 7,970,49a ; Coagulase positive staphylococci 2,872,87a the 7,100,48a . Regarding the Salmonella observed absence cheese analyzed in this study. According to the results found in this study, we can conclude that most of the samples of cheese mines were at odds with current legislation, which may present a risk to consumer health, the presence of staphylococci in high scores with great possibility of producing enterotoxins. High counts of microorganisms identified (mesophilic, psicotrophic coliforms) indicate that hygiene and sanitary conditions of production were unsatisfactory. Thus, there is a commitment on the final quality of these cheeses."]},{"key":"dc:title","label":"Title","values":["Análise das condições microbiológicas de queijos minas frescal vendidos em João Pessoa-PB"]}]}],"canonical_facts":{"dc:creator":["Carvalho, Rhayane Idalyne."],"dc:date.accessioned":["2015-07-28T14:06:22Z"],"dc:date.available":["2015-07-28T14:06:22Z"],"dc:date.issued":["2015-07-28"],"dc:description.abstract":["The Minas Frescal is a product whose conservation is limited due to high moisture content (> 55%) and availability of nutrients such as minerals and lactose. These conditions, combined with the generally high pH favoring the multiplication of contaminating microorganisms, whether pathogenic or spoilage, which have deleterious actions on the cheese, changing their sensory characteristics and represent a risk to public health. The legislation for this cheese is deficient for not having a more defined technical regulation, not to have more precise information regarding the composition, classification, hygiene requirements, standards of bottling and labeling, due to this, the study aimed at making a behavior analysis of microbiological mining Frescal cheese, in particular the products sold in João Pessoa-PB. Samples of Minas Frescal cheese were acquired at different supermarkets City of Joao Pessoa, totaling eight brands and 40 different lots of samples. Samples of white cheese were identified in this study by the letters A through H. The samples were transported in suitable containers, packed in isothermal box with ice returnable type, the Laboratory of Microbiology and Biochemistry, Department of Food Nutrition CCS / UFPB in satisfactory sanitary conditions. The methodology used was in accordance with the procedures specified standards for aerobic mesophilic and psychrotrophic bacteria, total coliforms and fecal coliforms, yeasts and molds, coagulase positive staphylococci, Salmonella sp. The average plate count for frescal, by brand, fluctuated in the range: the mesophilic 1,242,77a the 7,010,57a ; psicotrophic of the 1,232,75a 7,430,41a ; Coliform bacteria were isolated in 27 samples (67.5%); molds and yeasts 1,423,17c the 7,970,49a ; Coagulase positive staphylococci 2,872,87a the 7,100,48a . Regarding the Salmonella observed absence cheese analyzed in this study. According to the results found in this study, we can conclude that most of the samples of cheese mines were at odds with current legislation, which may present a risk to consumer health, the presence of staphylococci in high scores with great possibility of producing enterotoxins. High counts of microorganisms identified (mesophilic, psicotrophic coliforms) indicate that hygiene and sanitary conditions of production were unsatisfactory. Thus, there is a commitment on the final quality of these cheeses."],"dc:identifier.uri":["https://repositorio.ufpb.br/jspui/handle/123456789/967"],"dc:language.iso":["pt"],"dc:publisher":["Universidade Federal da Paraíba"],"dc:publisher.department":["Nutrição"],"dc:subject":["Queijo minas frescal","Microbiologia","Contaminação"],"dc:title":["Análise das condições microbiológicas de queijos minas frescal vendidos em João Pessoa-PB"],"dc:type":["TCC"]},"updated_at":"2026-07-24T01:18:05Z"}