Evaluation of wield production of Minas Frescal, Minas Padrão and Mussarela cheeses made with milk inoculated with Pseudomonas fluorescens

Abstract

The storage of raw milk at refrigeration tanks for long periods can cause technological and economic problems to the dairy industry associated to selection of psychrotrophic bacteria. The aim of this research was to evaluate the lost of yield of Minas Frescal. Minas Padrão and Mozzarella cheeses produced with milk intentionally inoculated with Pseudomonas fluovescens. Portions of 10 liters of pasteurized milk were inoculated with 10⁵ CPU mL^-1 of P. fluorescens 041. Cheeses were produced immediately before incculation and after inoculation with storage at 4 °C per 24 hours. 48 hours and 72 hours. After production, cheeses were weighted in order to proceed the calculation of economical yield and samples were collected to physiochemical evaluation and calculation of adjusted technical yield and GL coefficient. It was observed increasing of fat, total solids and proteins in whey cf cheeses produced with milt inoculated and maintained for 72 hours at 4 °C. It was detected significant increase of milk volume used to production of cheeses, been the economical and technical yields, and the GL coefficient affected by time. Therefore, good manufacture practices must be applied to the cheese industry in order to minimize the contamination of milk and growth of P. fluorescens.