Correlação entre dados microbiológicos e físicoquímicos com as boas práticas de fabricação de queijos coloniais produzidos no Sul do Brasil Article Swipe
Thaís Benincá
,
Victória Zagna dos Santos
,
Voltaire Sant’Anna
,
Márcia dos Santos Ramos Berreta
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.35977/0104-1096.cct2022.v39.27176
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.35977/0104-1096.cct2022.v39.27176
O queijo colonial artesanal produzido a partir de leite cru, é um dos queijos mais consumidos na região sul do Brasil. Diante disso, o objetivo deste trabalho foi correlacionar estatisticamente aspectos microbiológicos e físico-químicos de queijos coloniais produzidos em pequenas propriedades na região centro-sudeste do Rio Grande do Sul com as boas práticas de fabricação empregadas pelos produtores, visando verificar quais os fatores são os mais importantes a serem considerados no momento da produção deste produto tradicional. Para isto, análises de contagem bacteriana total, coliformes, Staphylococcus aureus, umidade, acidez, pH e atividade de água foram realizadas nos queijos coloniais. Os resultados indicaram contagens acima do permitido para Staphylococcus aureus e 90% das amostras apresentaram coliformes termotolerantes acima do estabelecido em legislação. A avaliação matemática dos dados mostrou que a qualidade da água utilizada no processamento dos queijos e a higiene dos manipuladores como os principais fatores para garantir um produto seguro para o consumidor.
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Correlação entre dados microbiológicos e físicoquímicos com as boas práticas de fabricação de queijos coloniais produzidos no Sul do BrasilWork title
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articleOpenAlex work type
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ptPrimary language
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2022Year of publication
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2022-12-21Full publication date if available
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Thaís Benincá, Victória Zagna dos Santos, Voltaire Sant’Anna, Márcia dos Santos Ramos BerretaList of authors in order
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https://doi.org/10.35977/0104-1096.cct2022.v39.27176Publisher landing page
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https://seer.sct.embrapa.br/index.php/cct/article/download/27176/15127Direct link to full text PDF
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diamondOpen access status per OpenAlex
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2025: 2, 2022: 1Per-year citation counts (last 5 years)
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| abstract_inverted_index.indicaram | 101 |
| abstract_inverted_index.permitido | 105 |
| abstract_inverted_index.produzido | 4 |
| abstract_inverted_index.práticas | 52 |
| abstract_inverted_index.qualidade | 129 |
| abstract_inverted_index.utilizada | 132 |
| abstract_inverted_index.verificar | 59 |
| abstract_inverted_index.bacteriana | 82 |
| abstract_inverted_index.coliformes | 114 |
| abstract_inverted_index.coloniais. | 98 |
| abstract_inverted_index.consumidos | 15 |
| abstract_inverted_index.empregadas | 55 |
| abstract_inverted_index.principais | 144 |
| abstract_inverted_index.produzidos | 37 |
| abstract_inverted_index.produção | 73 |
| abstract_inverted_index.realizadas | 95 |
| abstract_inverted_index.resultados | 100 |
| abstract_inverted_index.avaliação | 122 |
| abstract_inverted_index.coliformes, | 84 |
| abstract_inverted_index.consumidor. | 153 |
| abstract_inverted_index.importantes | 66 |
| abstract_inverted_index.matemática | 123 |
| abstract_inverted_index.produtores, | 57 |
| abstract_inverted_index.apresentaram | 113 |
| abstract_inverted_index.considerados | 69 |
| abstract_inverted_index.estabelecido | 118 |
| abstract_inverted_index.fabricação | 54 |
| abstract_inverted_index.propriedades | 40 |
| abstract_inverted_index.tradicional. | 76 |
| abstract_inverted_index.correlacionar | 28 |
| abstract_inverted_index.legislação. | 120 |
| abstract_inverted_index.manipuladores | 141 |
| abstract_inverted_index.processamento | 134 |
| abstract_inverted_index.Staphylococcus | 85, 107 |
| abstract_inverted_index.centro-sudeste | 43 |
| abstract_inverted_index.termotolerantes | 115 |
| abstract_inverted_index.estatisticamente | 29 |
| abstract_inverted_index.microbiológicos | 31 |
| abstract_inverted_index.físico-químicos | 33 |
| cited_by_percentile_year.max | 97 |
| cited_by_percentile_year.min | 89 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 4 |
| citation_normalized_percentile.value | 0.67133058 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |