Microbiological and physicochemical characterization of Minas artisanal cheese from the Campo das Vertentes region (Brazil) during ripening in rainy and dry seasons

Introduction: Minas artisanal cheese is produced from raw milk. Legislation establishes a minimum 22-day ripening period for the cheese from Campo das Vertentes region. However, the lack of studies does not allow to attest whether this period is adequate to comply with the parameters. Objective: Based on this, the aim of this survey was to evaluate the microbiological and physicochemical quality of these cheeses throughout the ripening period at rainy and dry seasons. Method: Cheese samples throughout ripening were collected at four cheesemaking facilities, and were submitted to microbiological and physicochemical analyses. Results: The quality of cheeses was influenced by the ripening period and counts of coliforms at 45 degrees C and molds and yeasts were affected by the season. Conclusions: The results met the official legislation requirements for cheeses at 60 and 22 days of ripening at rainy and dry seasons, and demonstrate the need for improvements in the control of coliforms and Staphylococcus.