Title of article :
Microbiological quality of Minas Frescal cheese treated with ozonated water
Author/Authors :
Cavalcante, D. A. Aeronautic Command, Aeronautic Farm of Pirassununga, Brazil , Leite Júnior, B. R. C. University of Campinas - School of Food Engineering - Food Technology Department, Brazil , Tribst, A. A. L. University of Campinas - School of Food Engineering - Food Technology Department, Brazil , Cristianini, M. University of Campinas - School of Food Engineering - Food Technology Department, Brazil
Abstract :
This work evaluated the microbiological and physicochemical quality of Minas Frescal cheese sanitized with ozonated water at concentration of 2 mg.L^-1 for 1 or 2 minutes. No counts of Enterobacteriaceae, Staphylococcus sp. and total and thermotolerants coliforms were found in the samples. Additionally, significant microbial reductions were observed for ozonated samples and the lowest counts were observed after 2 minutes of sanitation. The microbial reductions obtained at this process condition was 1.64, 1.91 and 2.14 log cycles for total aerobic mesophiles, lactic acid bacteria and yeasts and molds, respectively. Complementary, significant lower counts (p 0.05) were observed for ozonated samples during their shelf-life. No significant changes (p 0.05) were observed in physicochemical parameters of cheese after ozone sanitation. Therefore, the results highlighted the ozonation as a promising process to improve the cheese quality and stability.
Keywords :
Minas Frescal cheese , Ozone , Shelf , life
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
