71A-45

A. T. Silva¹, I. Moreno², and A. G. F. VAN DENDER¹. (1) Centro de Pesquisa & Desenvolvimento de Laticínios, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas - SP, 13070-178, Brazil, (2) Centro de Pesquisa & Desenvolvimento de Laticínios, Instituto de Tecnologia de Alimentos - ITAL, Avenida Brasil, 2880, Campinas - Sao Paulo, 13070-178, Brazil

The aim of this study was to determine the microbiological characteristics throughout 120 days cold storage of "requeijão cremoso" light made from curds obtained by direct heat-acid precipitation of skim milk (traditional) and "requeijão cremoso" light produced from retentates obtained by ultrafiltration of skim milk and acidified with direct addition of lactic acid (1) and UF retentates fermented by lactic acid bacteria (2). "Requeijão cremoso," a genuine Brazilian product typically marketed in glass packages, is a smooth and creamy processed cheese obtained by cooking a blend of fresh cheese curd(s), emulsifying salts, water, and cream. The results of microbiological monitoring tests showed that during the 120 days of refrigerated storage (4 °C) investigated, none of the samples analyzed exhibited the presence of psychrotrophic bacteria, coliforms, Escherichia coli, aerobic bacterial spores (psychrotrophic, mesophilic, and thermophilic), anaerobic bacterial spores (psychrotrophic and mesophilic), yeasts or molds. The samples of the traditional product made of curds obtained by direct acidification showed relatively low total mesophilic counts, whereas the samples of "Requeijão cremoso" light made of curds obtained from UF retentates acidified with lactic acid were negative for the presence of mesophilic bacteria. The data generated by this microbiological monitoring study clearly show that the use of good manufacturing practices in the production of the requeijão types analyzed yielded a product of excellent overall microbiological quality, even after 120 days storage. (Research Project funded by FAPESP)

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana