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Quality assessment of artisanal cheeses in the northwest region of Paraná

Published online by Cambridge University Press:  17 March 2021

Ana Carolina B. Castilho ,
Ana Paula Stafussa ,
Jéssica Caroline B. Ribeiro ,
Magali S. dos Santos Pozza ,
Hélène Tormo  and
Grasiele S. Madrona
Ana Carolina B. Castilho
Affiliation:
Pós-graduação em Engenharia de Alimentos, Universidade Estadual de Maringá, Maringá-PR, Brazil
Ana Paula Stafussa
Affiliation:
Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Maringá-PR, Brazil
Jéssica Caroline B. Ribeiro
Affiliation:
Instituto Federal de Educação, Ciência e Tecnologia Baiano, Campus Santa Inês - Santa Inês BA, Brazil
Magali S. dos Santos Pozza
Affiliation:
Departamento de Engenharia de Alimentos, Universidade Estadual de Maringá, Maringá-PR, Brazil
Hélène Tormo
Affiliation:
Equipe Agromolécules et Agroalimentaire, Université de Toulouse-INPT, Toulouse, France
Grasiele S. Madrona*
Affiliation:
Departamento de Engenharia de Alimentos, Universidade Estadual de Maringá, Maringá-PR, Brazil
*
Author for correspondence: Grasiele S. Madrona, Email: gsmadrona@uem.br
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Abstract

Artisanal unripened cheeses produced in northwestern Paraná, Brazil, were studied for microbiological quality and sensory quality. The cheeses analyzed showed high counts of aerobic mesophilic microorganisms and S. aureus. However, even with the results showing poor microbiological quality, from a sensory point of view, consumers considered cheeses acceptable (high acceptance index). The results may indicate that there is still a lack of training and knowledge of production procedures to reduce microbiological contamination of artisanal cheese produced in northwestern Paraná.

Keywords

Instrumental colormicrobiologysensory acceptability
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 1 , February 2021 , pp. 95 - 97
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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