Identidade e qualidade do queijo tipo muçarela produzidos sob serviço de inspeção estadual em Goiás

Abstract

The identity and quality of the cheese in the state of Goiás (SIE) is evaluated by the Laboratory of Food Quality Control (Labquali) of the Goian Agency for Agricultural and Livestock Defense (AGRODEFESA), through the determination of sensorial, physical characteristics -chemical and microbiological. Samples sent by the industries are analyzed, as well as by state agricultural and cattle tax inspectors. Identity characteristics are important for cheese standardization and quality to assess hygienic conditions; avoiding consumption of improper foods. The objective of this study was to evaluate the identity and quality of the cheese cheese under SIE in the four-year time span: 2013, 2014, 2015 and 2016. A total of 1438 data from Labquali samples from AGRODEFESA were consolidated and then the conditions of each mesoregion according to the political division of the State established by the Brazilian Institute of Geography and Statistics (IBGE). The results obtained through the sensorial, physicalchemical and microbiological parameters were used the descriptive statistical analysis, through the determination of the absolute and relative frequencies. The chi-square test was performed (p <0.05). No significant effect was observed in the time space of the year on the occurrence of conformity and non-conformity of samples. It is observed that of the 1438 samples analyzed, 199 samples (13.83%) presented at least one nonconforming analysis. Concludes that the results are far from acceptable, as the regulation brings the minimum standards to ensure the quality identity of this cheese. It should be noted that when it comes to the ideal identity standard for the manufacture of pizza and its derivatives, we had only 13.70% of the standard with ideal moisture for manufacturing pizza and related foods.