Aspectos da qualidade de queijos de coalho comercializados em estabelecimentos de diferentes portes de Fortaleza (CE)

Abstract

Coalho Cheese is one of the most traditional and consumed foods in the Brazilian Northeast. Its production and commercialization hold significant economic, gastronomic, and cultural importance, attracting consumers due to its characteristic taste, aroma, and textures. Production occurs through artisanal or industrial methods, with the latter undergoing inspections to ensure food safety and product characteristics. Therefore, this study aimed to investigate the aspects of commercialization and its influence on the physicochemical and microbiological quality of industrialized Coalho Cheese, inspected and available to consumers. A virtual survey via a questionnaire was conducted to assess consumers perceptions of this cheese. Subsequently, to evaluate commercialization conditions, 12 samples were acquired. The Coalho Cheeses were sent to the Dairy Laboratory of the Federal University of Ceará, where they were stored, and physicochemical analyses were performed. Microbiological analyses took place in the Food Microbiology Laboratory. The consumer survey, among other responses, revealed that 74.7% prefer to purchase industrialized cheeses, and 57.9% believe that the presence of inspection seals guarantees the quality of the produced food, being willing to pay a higher price for this type of cheese. The results of physicochemical analyses indicated that the samples were in accordance with the characteristics presented in legislation and literature. Storage at room temperature proved more favorable to the occurrence of reactions in Coalho Cheese samples, with most of their average results significantly different from samples sold in locations that kept the cheeses under refrigeration. Microbiological analysis indicated the presence of coagulase-positive staphylococci in all samples, with 91,7% of them presenting values above the limits allowed by current legislation, potentially posing a health risk to consumers.