A carregar...
Publicação
Avaliação da qualidade higiénica da produção de leite de pequenos ruminantes e de queijo fresco da região do Rabaçal
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 697.87 KB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
Com o intuito de conhecer a qualidade higiénica do queijo fresco de mistura de leite
de ovelha e de cabra produzido na região do Rabaçal, desenvolveu-se o presente
estudo numa queijaria da região, complementando-se com o conhecimento das
características higiénicas dos produtores que a fornecem e de parte do leite
produzido. O estudo das características higiénicas das explorações produtoras de
leite de ovelha e de cabra foi desenvolvido através de questionário a treze
fornecedores da queijaria. A qualidade higiénica do leite fornecido foi avaliada
através da contagem de microrganismos aeróbios a 30ºC em quatro dos produtores.
Ao nível da queijaria, decorreram análises microbiológicas à mistura de leite cru de
ovelha e de cabra no tanque de armazenamento (microrganismos aeróbios a 30ºC),
ao queijo fresco no final do processo de fabrico (microrganismos aeróbios a 30ºC, E.
coli, Estafilococos coagulase positiva e L. monocytogenes), às mãos dos
trabalhadores relacionados com esse processo e a superfícies de trabalho
(microrganismos aeróbios a 30ºC e Enterobacteriaceae), durante um período de seis
meses. Os resultados revelam que ao nível dos produtores existem alguns pontos
essenciais a melhorar, nomeadamente ao nível do estábulo, da alimentação, da
qualidade da água, da aquisição de animais, do controlo de espécies co-habitantes,
da saúde dos animais, da ordenha, do armazenamento do leite e da manutenção de
registos. A qualidade higiénica média do leite fornecido foi aceitável, com diferenças
significativas entre a ordenha mecânica e a ordenha manual. Existiram diferenças
significativas entre os produtores estudados, com o produtor 4 a ultrapassar os
valores legislados. Ao nível da queijaria, a qualidade higiénica da mistura de leite cru
foi bastante variável. O queijo fresco apresenta uma qualidade higiénica satisfatória
global, embora tenham sido detectadas contagens elevadas de E. coli numa das
sete amostras. As mãos dos trabalhadores apresentaram uma qualidade higiénica
ocasionalmente insatisfatória, quanto aos microrganismos aeróbios a 30ºC. As
superfícies de trabalho apresentaram uma higiene global satisfatória, com uma
amostra a revelar higienização insuficiente, quanto aos microrganismos aeróbios a
30ºC.
ABSTRACT - Evaluation of the hygienic quality of small ruminant’s production of milk and fresh cheese from the Rabaçal region - In order to assess the hygienic quality of fresh sheep and goat’s milk cheese produced in the Rabaçal region, this study was carried out in a regional cheese factory complemented with the knowledge of the hygienic characteristics of the producers who supply it and some of the milk produced. The study of the hygienic characteristics of farms producing sheep and goat's milk was carried out through a questionnaire given to thirteen dairy suppliers. The hygienic quality of the milk supplied was evaluated by aerobic plate count in four of the producers. In terms of the cheese, we carried out a microbiological analysis of the mixture of raw milk from sheep and goats in the storage tank (aerobic plate count), of fresh cheese at the end of the manufacturing process (aerobic plate count, E. coli, Staphylococcus coagulase positive and L. monocytogenes), of the hands of workers associated with this process and of work surfaces (aerobic plate count and Enterobacteriaceae) during a period of six months. The results show that with what concerns producers there are some key points which need to be improved, especially in terms of barns, feeding, water quality, the acquisition of livestock, the control of co-inhabitant species, animal health, milking, milk storage and record keeping. The average hygienic quality of the milk supplied was acceptable, with significant differences between machine milking and hand milking. There were significant differences between the producers studied with producer 4 exceeding the legislated figures. In terms of the cheese, the hygienic quality of the raw milk mixture was quite variable. The fresh cheese presents satisfactory hygienic quality overall, although high counts of E. coli were found in one of the seven samples. The hands of the workers occasionally presented poor hygienic quality, with what concerns aerobic microorganisms. The work surfaces presented overall satisfactory hygiene, with one sample proving inadequate sanitation, with what concerns aerobic microorganisms.
ABSTRACT - Evaluation of the hygienic quality of small ruminant’s production of milk and fresh cheese from the Rabaçal region - In order to assess the hygienic quality of fresh sheep and goat’s milk cheese produced in the Rabaçal region, this study was carried out in a regional cheese factory complemented with the knowledge of the hygienic characteristics of the producers who supply it and some of the milk produced. The study of the hygienic characteristics of farms producing sheep and goat's milk was carried out through a questionnaire given to thirteen dairy suppliers. The hygienic quality of the milk supplied was evaluated by aerobic plate count in four of the producers. In terms of the cheese, we carried out a microbiological analysis of the mixture of raw milk from sheep and goats in the storage tank (aerobic plate count), of fresh cheese at the end of the manufacturing process (aerobic plate count, E. coli, Staphylococcus coagulase positive and L. monocytogenes), of the hands of workers associated with this process and of work surfaces (aerobic plate count and Enterobacteriaceae) during a period of six months. The results show that with what concerns producers there are some key points which need to be improved, especially in terms of barns, feeding, water quality, the acquisition of livestock, the control of co-inhabitant species, animal health, milking, milk storage and record keeping. The average hygienic quality of the milk supplied was acceptable, with significant differences between machine milking and hand milking. There were significant differences between the producers studied with producer 4 exceeding the legislated figures. In terms of the cheese, the hygienic quality of the raw milk mixture was quite variable. The fresh cheese presents satisfactory hygienic quality overall, although high counts of E. coli were found in one of the seven samples. The hands of the workers occasionally presented poor hygienic quality, with what concerns aerobic microorganisms. The work surfaces presented overall satisfactory hygiene, with one sample proving inadequate sanitation, with what concerns aerobic microorganisms.
Descrição
Dissertação de Mestrado em Segurança Alimentar
Palavras-chave
Qualidade higiénica Produtores Leite Queijo fresco Hygienic quality Producers Milk Fresh cheese
Contexto Educativo
Citação
Ponciano, R.J.F. (2011). Avaliação da qualidade higiénica da produção de leite de pequenos ruminantes e de queijo fresco da região do Rabaçal. Dissertação de Mestrado. Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária, Lisboa.
Editora
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária