Tesis
Evaluación de la Calidad Microbiológica de la Cadena Productiva del Queso Fresco-Espoch.
Fecha
2012-10-31Registro en:
Vayas Castillo, Gabriela Margarita. (2012). Evaluación de la Calidad Microbiológica de la Cadena Productiva del Queso Fresco-Espoch. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Vayas Castillo, Gabriela Margarita
Resumen
The microbiological quality of the productive chain of the cheese – was assessed in
the laboratory of Microbiology of food of the Faculty of science at ESPOCH, using
500g of curd and cheese, for the before, during and after applying a simple random
sampling with 4 replications, analyzing Salmonella through the use of a means of
cultivation, Staphylococcus aureus. Escherichia coli and fungi used petrifilm plates.
The preliminary reported the following results of cold milk: Salmonella 25,00±17,80
cfu/ml, Staphylococcus aureus 104,50±78,43 cfu/ml, Escherichia coli 60,25±48,12
cfu/ml, strongly positive somatic cells. Hot milk: salmonella 12,35±9,30 cfu/ml,
Staphylococcus aureus 62,13±32,72 cfu/ml, Escherichia coli 22,88±18,60 cfu/ml,
slightly positive somatic cells. Curd: Staphylococcus aureus 9,25±1,5 cfu/g,
Escherichia coli 4,75±4,43 cfu/g, 1,75±2,36 cfu/g fungi. Cheese: Staphylococcus
aureus 9±2 cfu/g, Escherichia coli 2±2 cfu/g. During the process was carried out
training to personnel involved with the milking and processing; then were obtained the
following results cold milk Staphylococcus aureus 12,63±14,83 cfu/ml, Escherichia
coli 17,50±23,63 cfu/ml, positive somatic cells. Hot milk: Staphylococcus aureus
15,25±19,24 cfu/ml, Escherichia coli 5±5,77 cfu/ml, positive somatic cells. Curd
Staphylococcus aureus 0,25±0,5 cfu/g, Escherichia coli 0,25±0,5cfu/g. Cheese:
Staphylococcus aureus 0,5±0,5 cfu/g. So it is recommended to continue to develop
research on metabolism that drives the overall quality of products produced in the
plant of dairy Tunshi of the FCP-ESPOCH which is the letter of the institution before
the society, public and private company.