Efeito do gás ozônio na conservação de queijo coalho

Abstract

Cheeses contain desirable microorganisms that contribute positively to the development of the organoleptic characteristics of the product. However, some undesirable microorganisms may be contained, these are called spoilage and / or pathogens. Ozone utilization in food industry processes has been increasing over the years, as it has generated positive results, as its action mechanism acts directly on cellular components. The objective of this work was to evaluate the occurrence of changes in chemical composition and microbiological load of rennet cheese marketed in Manaus - AM, before and after exposure to ozone gas. The samples of artisanal coalho cheese were collected at four municipal fairs in Manaus-AM. Three samples weighing 250g / sample were collected per sales stand, totaling nine samples per fair. Microbiological analyzes were performed according to Normative Instruction nº 62 (MAPA, 2011) and for the bromatological analyzes methodologies described were used by the Adolfo Lutz Institute (2008). Based on the statistical analysis, the significant results of ozone gas application was the 6 hours time in relation to microbial load reduction, and there were no relevant changes in the chemical composition of the cheese analyzed.