Microbiological profile of the whey of "Minas padrao" and mozzarella cheese produced in Minas Gerais state (Brazil)

The microbiological profile of whey from the queijo-de-minas (Minas padrao) and mozzarella type cheeses produced in four of five most important regions of Minas Gerais state was studied. The contamination percentage found is serious, mainly in terms of the result found in coliforms count at 45 degrees C e coagulase-positive Staphylococci. The contamination of the whey would be too high, indicating the material as unsuitablefor human consumption as well as for industrial means. Due to the lack of a specific identity and a qualify Pattern for cheese whey, the results con be taken as a base for standard developments, which are seen as necessary concerning the microbiological qualify ofsuch products.