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The objective of this study was to evaluate the physico-chemical and microbiological composition of the curd cheese informally sold in Sousa / PB. From May to August 2016, every 28 days, three samples from different vendors, called A, B and C, were collected so as to carry out microbiological and physicochemical analyzes. The results obtained were compared with Normative Instruction 12/2001 and IN 146/1996. Regarding total and thermotolerant coliforms, most of the samples presented did not meet the expected standards. Escherichia coli was present in all the samples, in different months, though. As for the Salmonella survey, it was only detected in the sample B of the month of August. Regarding staphylococcus aureus it was found that only samples C and B of May and June, were within the current standards of the Legislation. For the physicochemical analyzes, the pH ranged from 5.55 to 6.83; The acidity from 0.06 to 1.11%; Humidity from 35.02 to 48.93%; Ashes from 3.34 to 6.69%; Fat from 18.05 to 26.90%; The proteins from 20.97 to 26.01% and the sodium chloride from 0.78 to 2.67%. Results indicate that the samples are in disagreement when compared with the legislation, in addition to that, there were variations in the results obtained during the development of the research which shows that these products do not have any standardization and are not appropriate for human consumption.

Avaliação da qualidade higiênico-sanitária e nutricional do queijo de coalho comercializado informalmente na cidade de Sousa/PB