BUFFALO MILK AND CHEESE MINAS FRESCAL: EVALUATION PHYSICOCHEMICAL, MICROBIOLOGICAL, SENSORIAL, ECONOMIC AND AS SCHOOL LUNCH

This work study the buffalo's milk produced in Pará State (Brazil), used to elaborate the cheese of the Minas Frescal type and to characterize its physiochemical compositions, microbiologic, sensorial, besides its economic yield and nutritional to be used in the school lunch. Was analyzed in milk and cheese, parameters of acidity, fat, humidity, fixed mineral residue (FMR), total dissolved solids (TDS), degreased dry solids (DDS), iron, copper, zinc, calcium, and magnesium. The results obtained in the microbiological analysis in the buffalo milk were <1.1x102 NPM / mL for total coliforms and absence of fecal coliforms and Salmonella spp. For cheese, the microbiological was of 3 NMP / g of fecal coliforms and 1x101 UFC / g for Staphylococcus aureus, 1.5x101 CFU / g of mildew and absence of Salmonella spp. The economic evaluation indicates that the product is economically viable, with value aggregated about 100%, besides supplying serum for the elaboration of ricotta. The product can be used in public schools as a component of school lunch, direct and indirect favoring the generation of the job, and the increase of local income in small agricultural communities