Implications for the quality of artisanal cheeses offered at street markets in the northern and southern regions of Dourados/MS

Abstract

The objective of this work was to analyze the quality of artisanal cheeses offered in open markets in the north and south of Dourados / MS 3 samples of fresh cheeses sold in the fairs were acquired, whose samples were named A, B and C, the D sample (industrial production control cheese) each sample weighed approximately 800 to 1000g. The physical and chemical analyses were:   visual analysis of packaging, pH, acidity, % moisture, ash and water activity, texture and instrumental color. Microbiological analyses: Thermotolerant coliforms, Escgerichia coli and Total coliforms. According to the results obtained, the samples of fresh cheeses defined as A, B and C did not present any type of identification on the label of the packages, did not contain official identification, and therefore were not in accordance with Resolution No. 259/2002. According to the physical and chemical analyses, the pH showed no significant difference (p<0.05) between the sample (C and D), although there was a significant difference with A and B. The moisture content ranged from 48.91±0.68% (sample B) to 57.54±0.97% (sample C). Ash values ranged from 2.31% to 3.66%. In the instrumental texture parameters, sample A was considered as soft cheese (0.0287±0.00 N) and sample B was the sample with the highest hardness (0.2517±0.39 N). There was no significant difference (p<0.05) for the cut, elasticity, adhesion and chewiness parameters when compared with the control sample (D). In terms of cohesiveness, there was no significant difference with the samples (A, B) when compared with sample D (control), as for the microbiological evaluation, 50% of the cheeses collected were in accordance with RDC N°12/2001. Therefore, it is evident that there is a need to create awareness projects to train fairgoers who produce and handle cheeses, as well as the supervision by the current agencies to properly verify the production and marketing of these products.

DOI:https://doi.org/10.56238/sevened2024.003-021