CARACTERÍSTICAS DO LEITE CRU E DO QUEIJO MINAS ARTESANAL DO SERRO EM DIFERENTES MESES

The aim of this research was to evaluate the characteristics of raw milk and artisanal cheese produced in Serro, Minas Gerais, Brazil, in different months. Samples were collected in January, March, May, July, September and November of 2013. Titratable acidity, density, fat, moisture, dry matter, protein, lactose, ash, total and thermotolerant coliforms, Staphylococcus spp., Staphylococcus coagulase positive, lactic bacteria and aerobic mesophilic microorganisms were analyzed in milk. These same characteristics, except density and lactose, were also analyzed in cheeses. In addition, pH, water activity, firmness, stickiness and color (L*a*b*, chroma and hue) were also analyzed in cheese. There was variation over the months in acidity, lactose and counts of thermotolerant coliform and lactic acid bacteria in milk. A higher acidity and lower lactose content as well as higher counts of thermotolerant coliform and lactic acid bacteria were observed in January, March, July, September and November. There were differences over the months for pH, acidity, fat (dry weight), dry weight, firmness, stickiness, green color intensity (−a*), yellow color intensity (b*), chroma (C), water activity, and counts of thermotolerant coliforms and Staphylococcus spp. in cheeses. The results suggest that the moisture, dry matter and fat (dry weight) of cheeses are susceptible to relative air humidity and that the variations in these parameters can influence their firmness, adhesiveness, water activity and color. In milk and cheeses, the higher counts of