Dados do Trabalho

Título

PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF CHEESE ANALOGUES USING CULTIVATION-DEPENDENT METHODS

Introdução

The growing concern among the population about health, environmental impacts of livestock farming, animal welfare, and food intolerances has led to changes in dietary patterns. This has increased the consumption of plant-based products analogous to those of animal origin, such as cheeses. Unlike traditional products, these plant-based alternatives lack an established microbiological standard, making it important to understand their microbial diversity. This study aimed to investigate the variety of cheese analog products (CAP) marketed in the State of São Paulo and to characterize them microbiologically and physicochemically.

Material e Métodos

Samples (n=34) of different CAP were collected and subjected to cultivation-dependent microbiological analyses to quantify Bacillus cereus (BC) spores, Aerobic Mesophilic spores (AMS), Lactic Bacteria (LAB), Yeasts & Molds (Y&M), and Psychrotrophic bacteria (PBC). Samples were also characterized in terms of pH, water activity (aw) and moisture. Principal Component Analysis (PCA) was used to assess the correlation between microbiological and physicochemical variables.

Resultados e Discussão

CAP from eight different brands were found, including creamy, sliced, grated, and chunked products, totaling twelve varieties, with mozzarella being the most frequent. These products' based ingredients were starch, cashew nuts, and peanuts, showing pH, aw and moisture values of 5.1±0.5, 0.972±0.093 and 53.8±15.1, respectively. BC counts were detected in 26% of the samples, with the highest being 4.6 log(spores/g). The highest counts for Y&M, AMS, PBC and LAB were 5.4, 3.9, 3.9 and 3.7 log(CFU/g), respectively, although 85, 71, 59 and 79% of the samples had counts

Conclusão

The lack of uniformity in CAP production can result in non-standardized physicochemical characteristics. This can potentially lead to the presence of pathogenic or spoilage microorganisms, also making it difficult to ensure quality and impacting consumer safety and commerce, reinforcing the need of specific legislation.