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Evolução ao longo do tempo de vida útil do teor microbiológico de queijos frescos mantidos sob refrigeração doméstica
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Orientador(es)
Resumo(s)
Os conceitos de qualidade e segurança alimentar, assim como os hábitos de vida dos
consumidores têm evoluído ao longo dos tempos. Os consumidores estão cada vez mais
adeptos das grandes superfícies comerciais, aumentando desta forma o negócio na área da
distribuição.
As empresas de distribuição, com o aumento da competitividade do sector, tentam
melhorar os seus serviços para responder às exigências dos clientes, nomeadamente pela
criação de equipas de gestão de reclamações de cliente para a resolução mais rápida e
eficiente dos problemas.
O queijo, alimento muito famoso em todo o mundo, com algumas regiões demarcadas,
com impacto real na economia dos diversos países, é um dos produtos que não escapa a esta
crescente onda de exigência. As imposições reflectem-se também na área da saúde, tendo os
queijos frescos, visto o seu consumo aumentado. Pelas etapas inerentes ao seu processo de
fabrico, o queijo fresco é um alimento muito perecível, sendo alvo de diversas reclamações.
Alguns tipos de reclamações, em relação a este produto, motivaram a realização deste
estudo, que consistiu na avaliação microbiológica de queijos frescos de leite de vaca, ovelha e
cabra, durante o seu tempo de vida útil, armazenados em refrigeração doméstica. Por outro
lado, paralelamente, tentou-se estabelecer uma comparação entre queijos frescos de fabrico
industrial e artesanal.
Conclui-se que nos queijos estudados deveriam ser melhoradas as condições de
higiene de produção, principalmente nos de leite de cabra. No entanto revelou-se na evolução
das contagens de microrganismo, nos queijos armazenados em refrigeração doméstica, que a
principal falha, se encontra na manutenção a temperaturas de refrigeração inadequadas.
Quanto à comparação artesanal com industrial, para os queijos estudados, não se encontraram
grandes diferenças no teor microbiológico.
ABSTRACT - Evolution of microbiological levels throughout the shelf-life of fresh cheese kept under domestic refrigeration - The concepts of food quality and safety, as well as consumer habits, have evolved over the years. The major surfaces are gaining more and more supporters, providing a huge boost to the distribution business. Distribution companies try to expand in order to meet client demands and maintain a certain level of healthy competition within the sector. One of the breakthroughs was the creation of Customer Support Teams that provide a fast and efficient problem resolution service. Cheese is one of the foods most appreciated all over the world - including several Demarcated Regions that affect their respective country’s economy - and does not escape to these increased demands. These requirements also have an impact on the Health sector, since products such as fresh cheese have suffered a major consumption increase in the last few years. The several stages of fresh cheese production make it a highly perishable food product, witch could result in several complaints from the consumers. Some of the complaints regarding this product led to this case study, witch consisted in the microbiological evaluation of domestically refrigerated fresh cheese made from cow, sheep and goat milk, throughout their shelf-life. At the same time this study also tried to establish a comparison between industrial and homemade cheese. With the results obtain in this study it is possible to conclude that there should be an improvement in the hygiene conditions at the production stage, mostly regarding goat cheese. However, the bacteria count evolution noted that in the domestically refrigerated fresh cheese the main flaw is the break of the cooling chain, due to the difficulty of maintaining the appropriate temperatures. As for the industrial / homemade comparison, this study did not find any significant differences in the analyzed items.
ABSTRACT - Evolution of microbiological levels throughout the shelf-life of fresh cheese kept under domestic refrigeration - The concepts of food quality and safety, as well as consumer habits, have evolved over the years. The major surfaces are gaining more and more supporters, providing a huge boost to the distribution business. Distribution companies try to expand in order to meet client demands and maintain a certain level of healthy competition within the sector. One of the breakthroughs was the creation of Customer Support Teams that provide a fast and efficient problem resolution service. Cheese is one of the foods most appreciated all over the world - including several Demarcated Regions that affect their respective country’s economy - and does not escape to these increased demands. These requirements also have an impact on the Health sector, since products such as fresh cheese have suffered a major consumption increase in the last few years. The several stages of fresh cheese production make it a highly perishable food product, witch could result in several complaints from the consumers. Some of the complaints regarding this product led to this case study, witch consisted in the microbiological evaluation of domestically refrigerated fresh cheese made from cow, sheep and goat milk, throughout their shelf-life. At the same time this study also tried to establish a comparison between industrial and homemade cheese. With the results obtain in this study it is possible to conclude that there should be an improvement in the hygiene conditions at the production stage, mostly regarding goat cheese. However, the bacteria count evolution noted that in the domestically refrigerated fresh cheese the main flaw is the break of the cooling chain, due to the difficulty of maintaining the appropriate temperatures. As for the industrial / homemade comparison, this study did not find any significant differences in the analyzed items.
Descrição
Dissertação de Mestrado Integrado em Medicina Veterinária
Palavras-chave
Qualidade e segurança alimentar Distribuição Queijo fresco Teor microbiológico Vida útil Armazenamento doméstico Food safety and quality Distribution Fresh cheese Microbiological level Shelf-life Domestic storage
Contexto Educativo
Citação
Oliveira, T.F.M. (2010). Evolução ao longo do tempo de vida útil do teor microbiológico de queijos frescos mantidos sob refrigeração doméstica. Dissertação de Mestrado. Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária, Lisboa
Editora
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária