Frequência de mastite em rebanhos caprinos e caracterização preliminar de queijo artesanal caprino no semiárido baiano

Abstract

The production of goat milk in Brazil has increased by 286% over 20 years, with 70% concentrated in the Northeast, and part of this production is dedicated to cheese making. Artisanal cheese, an important economic and cultural product, faces challenges such as lack of technical assistance and mastitis, which affect milk quality and pose a public health risk due to the use of antimicrobials. This study aimed to determine the frequency of caprine mastitis in herds that supply milk to produce artisanal goat cheese, as well as to characterize the cheese's physical, chemical, and microbiological properties. Raw milk samples were collected in sterile Falcon tubes, totaling 566 samples, with 226 collected during the dry season and 340 during the rainy season. The results showed an approximate mastitis frequency of 29.7%, with Staphylococcus spp. being present in about 51.8% of cases. Among these, two isolates were identified as Methicillin-Resistant Staphylococcus aureus (MRSA) due to the presence of the mecA gene in molecular tests and the phenotypic expression of antimicrobial resistance, confirmed by the disk diffusion technique. To characterize artisanal goat cheese, traditional, oregano, red pepper, and wine-flavored cheeses were collected from a Curaçá-BA dairy during the dry and rainy seasons. The results indicated that the cheeses were classified as medium to high moisture, depending on the added ingredient, and semi-fat. During the rainy season, all samples showed some microbiological irregularities. The results suggest the need for interventions to improve the health of goat herds and the quality of artisanal goat cheese. To achieve this, investments in training and courses are essential.