Caracterização da produção, composição e contagem de bactérias ácido láticas em queijos de coalho artesanais do Seridó, RN

Abstract

Coalho cheese is traditionally produced with raw milk, has economic and cultural importance, becoming a source of income and subsistence. Lactic acid bacteria (LAB) are a group of bacteria widely found in nature, they are microorganisms that are characterized by the ability to produce lactic acid from lactose fermentation, bringing probiotic benefits and providing aroma, flavor and texture in the production of cheeses and derivatives. This work aims to evaluate the composition and quantify the lactic acid bacteria of artisanal coalho cheese from the Seridó region, located in RN. The research was conducted by collecting samples obtained from 16 artisanal cheese makers in the Seridó region. A questionnaire was used to assess uniformity in cheese production. Physicochemical analyzes of pH, moisture, protein and microbiological count of lactic acid bacteria were carried out. The cheeses demonstrated a variation in moisture between 39% and 48%, the pH varied from 5.52 to 6.87, and the average crude protein content was 32%. The BAL count varied between cheeses, this difference can be attributed to the raw material and the different production methods, such as obtaining the raw material, storage and the different techniques used in the production of the cheese. These results only reinforce the need for standardization in production so that quality and safety can be guaranteed without compromising local tradition, promoting and valuing artisanal cheese.