Avaliação da qualidade de queijos colonial, mel e melado fornecidos na alimentação escolar do município de Francisco Beltrão-PR
The safety and health of school feeding are issues of great concern to the population and to government agencies. The aim of this study was to evaluate the quality parameters of samples of Colonial cheese, honey and molasses provided by Family Agriculture for school feeding in Francisco Beltrão-PR....
| Autor principal: | Zavaschi, Cristina Dalmora |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11619 |
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| Resumo: |
The safety and health of school feeding are issues of great concern to the population and to government agencies. The aim of this study was to evaluate the quality parameters of samples of Colonial cheese, honey and molasses provided by Family Agriculture for school feeding in Francisco Beltrão-PR. For this purpose, three lots of two brands (A and B) of colonial cheese, two lots of molasses (A and B) and one sample of honey were carried out in municipal schools of Francisco Beltrão-PR during the period from August to September 2016. In the collected samples the physico-chemical analyzes were carried out as humidity, fat, acidity, sucrose, mineral residue, Fischer reaction and total glycids; and microbiological analyzes, such as total and thermotolerant coliforms, Salmonella ssp., Coagulase positive Staphylococcus, and molds and yeasts. The results obtained in the physico-chemical analyzes showed that the six cheese samples were classified as medium moisture cheeses and, in terms of fat content, samples A1, A2 and B1 were classified as semi-fat cheese and samples A3, B2 and B3 as fatty cheese. The honey sample had an index above the recommended values for fixed mineral residue and total acidity. In the two samples of molasses the parameters of humidity, fixed mineral residue, total acidity and glycids were within the established standards. Regarding the microbiological parameters, it was observed a disagreement in all the samples of Colonial cheese, since they had a count of thermotolerant coliforms above that allowed by the legislation. About the Staphylococcus coagulase positive count, two samples of cheese are in disagreement with the legislation, as they presented values higher than that established. Finally, all honey and molasses samples are found with total coliforms, coagulase positive Staphylococcus, Salmonella ssp. and molds and yeasts within the established by the legislation. |
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