Microbiological and physicochemical quality of raw materials and Cabacinha artisanal cheese: a traditional stretched-curd cheese from Vale do Jequitinhonha, Minas Gerais, Brazil

Cabacinha artisanal cheese is a raw milk stretchedcurd cheese produced in the Vale do Jequitinhonha, Minas Gerais, Brazil.Despite the recognition of its production method as a significant cultural heritage, scientific data and regulatory standards remain limited.This study evaluated the microbiological and physicochemical quality of raw milk, fermented whey, brine and fresh Cabacinha artisanal cheese during rainy and dry seasons.Thirty artisanal cheese producers were selected from municipalities within the producing region.The average value of somatic cell count exceeded the legislated limit in dry season, indicating unsatisfactory milk quality.Fermented whey, brine and cheese presented high counts of Staphylococcus spp., suggesting deficiencies in mastitis control, cheese handling practices and compliance with good agricultural and manufacturing practices.Total coliforms counts were high in fermented whey in both seasons and post-stretching contamination was detected in one cheese sample.Fermented whey exhibited higher counts of lactic acid bacteria and Escherichia coli in the rainy season.Raw milk presented physicochemical quality in compliance with the legislation.Fermented whey was classified as acidic in both seasons and brine chloride concentrations were consistent across periods; however, these conditions were not sufficient to inhibit the growth of Staphylococcus spp.Cabacinha artisanal cheese was classified as medium moisture and fatty.Seasonality influenced the microbiological and physicochemical quality of raw milk, fermented whey and Cabacinha artisanal cheese.The quality and safety of raw materials and Cabacinha artisanal cheese need improvement through the adoption of good agricultural and manufacturing practices.The study provided data for health authorities to determine values for inspection of microbiological and physicochemical parameters.