Influência o tempo de maturação na qualidade fisico-química e microbiológica do queijo Minas Artesanal da Canastra

Abstract

Canastra Artisan Minas Cheese (Queijo Minas Artesanal – QMA) holds signifi-cant economic, cultural, and social importance for the state of Minas Gerais, standing out as one of Brazil’s most traditional food products. This study aimed to evaluate the maturation period of artisanal cheeses produced in the municipality of Medeiros, Mi-nas Gerais, considering the level of sanitary formalization of production based on their physicochemical and microbiological characteristics. Cheese samples from producers certified by the Municipal Inspection Service (SIM), the State Inspection Service (SIE), and producers without certification were analyzed at 3, 6, 9, 12, and 14 days of maturation. Physicochemical parameters, including pH, titratable acidity, and moisture content, as well as microbiological parameters, such as total coliforms, Escherichia coli, Staphylococcus spp., Salmonella spp., and Listeria monocytogenes, were evaluat-ed. The results demonstrated that the maturation process promoted characteristic phys-icochemical changes, including moisture reduction and variations in pH and acidity, while also contributing to improvements in the microbiological quality of the cheeses. A gradual reduction in indicator microorganisms was observed throughout maturation, whereas Escherichia coli, Salmonella spp., and Listeria monocytogenes remained ab-sent or within the limits established by current legislation. It was concluded that matu-ration plays a fundamental role in the quality and safety of Canastra Artisan Minas Cheese and that the level of sanitary formalization positively influences the evaluated parameters, contributing to the production of safe, high-quality products.