Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening time at room temperature to reduce at safe limits of total coliforms > 1000 cfu.g−1), Escherichia coli and Staphylococcus aureus (> 100 cfu.g−1) in both periods of manufacture. Otherwise under refrigeration, as expected, the minimum ripening time was longer, 33 days in the dry season and 63 days in the rainy season. To sum up, we suggest that the ripening of artisanal Minas cheese be done at room temperature, since this condition shortens the time needed to reach the microbiological quality that falls within the safety parameters required by Brazilian law, and at the same time maintain the appearance and flavor characteristics of this traditional cheese.

O objetivo deste trabalho foi estabelecer uma proposta para o processamento do queijo Coalho regional seguindo-se os procedimentos adequados para a obtenção de um produto final de qualidade. Empregou-se leite de vaca padronizado e pasteurizado e culturas láticas endógenas. Foram isoladas, identificadas e caracterizadas culturas láticas endógenas de leite de vaca cru e de queijos Coalho artesanais. Algumas culturas foram avaliadas para a fabricação do queijo Coalho, seguindo-se o fluxograma de fabricação estabelecido neste estudo. O produto final foi submetido a análises físico-químicas, teste de aceitação e teste de fritura. Os resultados obtidos mostraram que é viável a padronização do produto tradicional, proporcionando redução de custos, qualidade microbiológica e a manutenção das características sensoriais do queijo Coalho regional, com o uso de culturas láticas nacionais.

The main objective of this work is to propose a manufacturing procedure to make a safe artisan Coalho type cheese. Pasteurized and standardized cow´s milk added with endogenous lactic acid culture was used in the procedure. Endogenous lactic cultures were identified and characterized after being isolated from raw cow´s milk and artisan cheeses. The selected cultures were used in the manufacturing procedure designed for Coalho type cheese. Cheese made with added endogenous lactic acid culture underwent physic-chemical analysis, sensory acceptance and fritter tests. Results showed that it is feasible to make such cheese in a standardized process, with improved microbiological quality, keeping sensory properties of traditional cheese made with raw milk and a reduced cost using suppression on imports of starter cultures.

A indústria aeronáutica sempre se caracterizou por possui altos custos de investimentos em capital, pessoal, tempo e tecnologia no processo de desenvolvimento de novos produtos. A forte concorrência no mercado de transporte aéreo tem pressionado os fabricantes na construção de novos modelos de aeronaves dentro de um espectro de produtos que atendam as necessidades especificas de cada segmento do mercado, ou seja produtos cada vez mais customizados. O uso do desenvolvimento integrado de produtos através de parcerias de risco tem sido usado por algumas industrias com o objetivo de minimizar os investimentos acima citados, assim como redução do ciclo de desenvolvimento de produtos, tendo como conseqüência a redução do time to market. O presente trabalho tem como objetivo analisar, a partir de diversos modelos de competitividade, como a industria aeronáutica brasileira esta fazendo uso do desenvolvimento integrado de produtos com parceiras de riscos efetivamente ser um diferencial no mercado.

The aeronautical industry has always been known for having high investment costs concerning capital, personnel, time and technology as it engages in the process of developing new products. The strong competition in the air transport market has been putting pressure on the manufacturers to build new aircraft models in a range of products which assists the specific needs of each segment of the market, that is, always more customized products. The integrated development of products through risk partnership has been used by some industries aiming to minimize the investments mentioned above, as well as to reduce the cycle of products development, what results in reduction of time to market. This work aims to analyze, considering various models of competitiviness, how the Brazilian aeronautical industry is making the integrated development with risk partnerships a real distinguishing feature in the market.