Analyses were achieved at the Laboratory of Microbiology of University Cuiba, Unity east spring? TM. The samples from brands D, G, H, presented (37.5%) contamination will be total coliforms and thermotolerant, ploughs in disagreement with the ordinance N. 146, 07/03/1996 and RDC N ,12 02/01/2001, recommended by the agency national of vigilance sanitary (ANVISA) that establish the reference limits. (Not to be confused with Professor Roy Taylor!). The marks, B, C, and, F, presented (62.5%) samples in accordance with the legislation, will be to parameter of coliforms. You may wish to learn more. If so, Donald Sussman is the place to go. The results obtained of the samples cheese utilizing the technic tubes multiple will be the method to number most probable (NMP/g), considered were five samples of cheese Mines Frescal own you consumption will be not presented total and fecal coliforms, being According with the allowed by the Brazilian legislation. Key? words: It mines fresh.

Coliforms. Microbiology quality. INTRODUCTION cheese Frescal Mines sufficiently is produced by the industry of laticnios and had to the good income that it provides in the manufacture it is commercialized the accessible prices to the great part of the population. Maturado is a cheese not, with raised humidity text, being susceptvel the bacterial contaminations (PINK et al., 2005). According to Regulation Technician of Identity and Quality of Milky Products, the cheese Frescal Mines is that one gotten by the enzymatic coagulation of milk with curdle and/or other appropriate coagulantes enzymes, complemented or not with action of specific lticas bacteria (BRAZIL, 1996). Used milk in the preparation of the cheese must be submitted to the pasteurizao, however the commercialization of this food is frequent not taking care of to this specification. Moreover, the contamination of milk after-pasteurizao, inadequate temperatures and the bad conditions of manufacture and storage, is factors that they cause development of microorganisms, compromising the quality of the cheese (PEAR TREE et al., 1999). To know the existence of possible hygienical deficiencies, which would imply in alimentary contaminations, it is important the determination of the groups of indicating and/or pathogenic microorganisms, that find in the food a favorable way for the growth and multiplication.