Banca de DEFESA: ÉRICA LIMA DE SOUZA NASCIMENTO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ÉRICA LIMA DE SOUZA NASCIMENTO
DATE: 25/06/2024
TIME: 09:00
LOCAL: Auditório da Direção - EAJ
TITLE:

CHARACTERIZATION OF THE PRODUCTION OF ARTISANAL CURD CHEESE IN THE SERIDÓ REGION OF RIO GRANDE DO NORTE

KEY WORDS:

artisanal, production, cheese maker, health registration, microbiological profile.

PAGES: 67
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUBÁREA: Produção Animal
SUMMARY:

The artisanal production of rennet cheese has been done with raw milk and empirically for decades, and is prone to flaws in the handling process and consequent contamination of the final product. The aim of this study was to characterize the cheesemakers and investigate the microbiological profile of Serrano rennet cheese. A total of 136 cheesemakers were selected and an on-site questionnaire was administered. For the microbiological analysis of the cheese, 45 samples of handmade rennet cheese were collected from 11 municipalities in the region. According to this study, 80.15% of the owners are male. Most of the owners were aged between 41 and 60. Of the cheesemakers studied, 63.2% have been on the market for more than 10 years, but only 8% have health inspection records. The total volume of milk processed by the dairies in 2021 was 58,678 liters/day, 92% of the milk received was not refrigerated. 97% of the cheesemakers used raw milk to make the cheese, and only 25% carried out quality analysis of the raw material. The results for Staphylococcus aureus, Listeria monocytogenes and Salmonella sp. were within the standard determined by the legislation, but for coliforms at 35 and 45°C, just over 40% of the samples were contaminated above the legal limit. We observed that there is no standardization in the production of artisanal rennet cheese in the Seridó, and that its microbiological profile needs to be improved. Part of the producers do not use the B.P.F., and they need to, in order to improve and value this food that carries with it the identity of this region.

COMMITTEE MEMBERS:
Presidente - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Interna - ***.778.464-** - DANIELLE CAVALCANTI SALES - UFRN
Interna - ***.905.374-** - EMMANUELLA DE OLIVEIRA MOURA ARAÚJO - UFRN
Externa à Instituição - JOADILZA DA SILVA BEZERRA