Sazonalidade como fator interferente na composi？？o físico-química e avalia？？o microbiológica de queijos coloniais

the influence of seasonality on chemical composition of cheese produced during different seasons, was verified as well as their microbiological quality. a total of 32 samples of colonial cheeses produced in the southwestern paraná were analyzed. although the study could be thoroughly not completed, the chemical results showed significant variations (p <0.05) among the cheeses produced during the spring and summer seasons. the microbiological results indicated that 50%, 100% and 12.5% of the samples were contaminated with fecal coliforms, staphylococcus coagulase positive and salmonella spp., so at odds with the microbiological standards established by the legislation.