A microflora de derivados do leite como índice de qualidade: I. Queijos

Abstract

This work was undertaken to identify the presence of pathogenics and quality deteriorating microorganisms in some cheese (Prato, Minas Frescal and Provolone). Commercial samples were taken and analysed for: Total Count, Coliforms, Fecal Coliforms, Staphylococcus, Psychrotrophs, Thermophilics, Proteolytics, Lipolytics, Enterococci, Salmonella, and Molds and Yeasts. The fairly high Total Counts, Coliforms, Fecal Coliforms, Staphylococcus, S.aureus, Enterococci, Proteolytics, Lipolytics, Psychrotrophs, in most samples of dairy products analysed in this work and the presence of Salmonella in some of them, reaveled that they should all be rejected for people consuming once, most pathogenic microorganism counting are above those standards stablished by the "Comissão Nacional de Normas e Padrões pata Alimentos".