Microbiological quality evaluation and pasteurization enzymatic parameters in type “C” milk produced in the north of Paraná state, Brazil
DOI:
https://doi.org/10.5433/1679-0359.2007v28n3p449Keywords:
Milk quality, Microbiological evaluation, Pasteurization.Abstract
The aim of this study was to evaluate the microbiological quality and pasteurization enzymatic parameters in 80 samples of pasteurized milk produced in the north of Paraná state - Brazil from January, 2004 to December, 2005. The obtained results were compared with legislation established in the Regulation of Industry and Sanitary Federal Inspection of Food of Animal Origin. The microbiological analyses were mesophilic aerobes enumeration, most probable number (MPN) of total coliforms and thermotolerant coliforms. Peroxidase and alkaline phosphatase enzymes were used to evaluate the pasteurization process. Samples disagreeing with the standards were 3,7% to mesophilic aerobes, 30,0% to total coliforms and 14,0% to thermotolerant coliforms. Furthermore, in 16,2% of the samples the peroxidase was not present, indicating overheating, what may affect negatively milk composition. According to the results it could be verified that the microbiological quality of some samples were unsatisfactory.
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