LAUSR

Due to their compositional characteristics, dairy products are excellent substrates for the growth of various microorganisms that cause foodborne diseases (FBD). According to the World Health Drganization, one in 10 people worldwide become ill due to the occurrence of FBD (World Health Drganization, 2015). To avoid the occurrence of FBD cases and outbreaks involving dairy products, the use of raw material (raw milk) of good microbiological quality is essential, with pasteurization being one of the most indicated ways to eliminate pathogens in raw milk (Fusco & Quero, 2014). Normative Onstruction No. 30, of June 26, 2001, from the Ministry of Agriculture, Livestock and Food Supply (Brasil, 2001), recommends the use of pasteurized milk for the manufacture of dairy products, including coalho cheese, one of the most consumed cheeses in the Brazilian Northeast (Dias et al., 2015).