Impact of High Hydrostatic Pressure and UV-C Radiation on Total Aerobic Bacteria in Minas Frescal Cheese

Minas Frescal cheese (MFC) is a perishable product with high water activity and neutral pH, conditions that favor the development of microorganisms. Total aerobic bacteria (TAB) can deteriorate the cheese, negatively affecting its sensory characteristics. By controlling TAB, the shelf life of the product is extended and its quality is maintained, contributing to meeting consumer expectations. This study aimed to evaluate the individual and combined effect of technological treatments of high hydrostatic pressure (HHP) and ultraviolet C radiation (UV-C) on the TAB count present in the natural microbiota of MFC, as an alternative to control the microbiological quality of this product. After production, MFC were subjected to treatments with different levels of HHP (100 to 400 MPa/10 min) and UV-C (0.097 to 0.392 J/cm2.s-1). The combinations of HHP and UV-C doses were determined by a central composite rotational design (CCRD). The model efficiently described the individual and combined effect of HHP and UV-C on TAB, demonstrating that gradually increasing HHP levels reduces TAB counts in MFC, regardless of the UV-C dose applied. This study contributes significantly to the literature by providing new insights into how these technologies can be used to improve the microbiological quality of fresh cheeses.