This work objected the elaboration and physical-chemical, microbiological and
sensorial characterization of the “Marajó Cheese”, type cremate, processed with
buffalo milk, besides evaluating shelf life, for 28 days and economical income. The
two places were produced the derivates (Place A - University of the Para State and
Place B - Dairy industry, Soure, Para). The milk and cheese were processed levels of
humidity, lipid, protein, carbohydrate, caloric value, acid, pH, mesophylla bacteria,
coliforms at 35ºC and 45ºC, mould and yeasts, Staphylococus aureus and
Salmonella. Just in the cheese cholesterol and minerals analyses were
accomplished. The sensorial analysis consisted of profile of characteristics and
acceptance test. The similarity of the averages of the physical-chemical variables of
the buffalo milk indicated that this was adapted for the elaboration of having standard
derivate. Anyone sample of milk presented contamination for coliforms,
Staphylococcus aureus and Salmonella. The largest contamination was verified for
aerobic bacteria (mesophyllas), mould and yeasts. The fat levels in the dry extract
and of humidity they classified the derivate as fat and of average humidity. The
“Marajó Cheese” came inside of the established standard for quality food, until the
21º day of storage. The more perceptible sensorial attributes and that they
characterized the sensorial profile of the derivate were white color, milk and acid
aroma, tastes acid and salty e softness. The Test of Acceptance indicated that the
cheese was very appreciated by tasters. “Marajó Cheese” elaborate appropriately
there is need of Good Practices of Production, inside which stand out the control of
the acidity and fat of the milk and the mass used for derivate, standardization of the
quantity of cream, chloride of sodium and potassium sorbato were added, besides
the hygiene in the milk obtained and processing.
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