Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk
DOI:
https://doi.org/10.5433/1679-0359.2019v40n4p1469Keywords:
Durability, Shelf life, Thermoduric, Total bacterial count.Abstract
The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.References
ANTUNES, V. C. Uso de microfiltração para melhoria da qualidade e extensão da vida de prateleira de leite pasteurizado. Brazilian Journal of Food Technology, Campinas, v. 17, n. 1, p. 75-86, 2014.
BEHMER, M. L. A. Tecnologia do leite. São Paulo: Editora Noel, 1999. 322 p.
BELOTI, V. Leite: obtenção, inspeção e qualidade. Londrina: Editora Planta, 2015. 417 p.
BRASIL. Casa Civil da Presidência da República. Lei 13. 584/2017 - Confere ao município de Castro, no estado do Paraná, o título de capital nacional do leite. Diário Oficial [da] União, Brasília, 26 dez. 2017a, p. 6.
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Decreto N 9013, de 29 de março de 2017. Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal (RIISPOA). Diário Oficial [da] República Federativa do Brasil, Brasília, 29 de março de 2017b.
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa 62, de 29 dez. 2011. Aprova o regulamento técnico de produção, identidade e qualidade do leite tipo a o regulamento técnico de identidade e qualidade de leite cru refrigerado, o regulamento técnico de identidade e qualidade de leite pasteurizado e o regulamento técnico da coleta de leite cru refrigerado e seu transporte a granel. Diário Oficial [da] República Federativa do Brasil, Brasília, 30 dez. 2011.
FRANK, J. F.; YOUSEF, A. E. Tests for groups of microganisms. In: WHER, H. M.; FRANK, J. F. (Ed.). Standard methods for the examination of dairy products. 17th ed. Washington: American Public Health Association, 2004. Chap. 8, p. 227-248.
FROMM, H. I.; BOOR, K. J. Characterization of pasteurized fluid milk shelf-life attributes. Journal of Food Science, Chicago, v. 69, n. 8, p. 207-214, 2004.
GARGOURI, A.; HAMED, H.; ELFEKI, A. Analysis of raw milk quality at reception and during cold storage: combined effects of somatic cell counts and psychrotrophic bacteria on lipolysis. Journal of Food Science, Chicago, v. 78, n. 9, p. 1405-1411, 2013.
GUERREIRO, P. K.; MACHADO, M. R. F.; BRAGA, G. C.; GASPARINO, E.; FRANZENER, A. S. M. Qualidade microbiológica em função de técnicas profiláticas no manejo de produção. Ciências Agrotécnicas, Lavras, v. 29, n. 1, p. 216-222, 2005.
MENEZES, M. F.; SIMEONI, C. P.; BORTOLUZZI, D.; HUERTA, K.; ETCHEPERE, M.; MENEZES, C. Microbiota e conservação do leite. Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental, Santa Maria, v. 18, n. 5, p. 76-89, 2014.
MURPHY, S. C.; MARTIN, N. H.; BARBANO, D. M.; WIEDMANN, M. Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? Journal of Dairy Science, Madison, v. 99, n. 12, p. 10128-10149, 2016. DOI: 10.3168/jds.2016-11172
NASCENTES, R. M.; ARAÚJO, B. C. de. Comparação da qualidade microbiológica de leite cru, pasteurizado e UHT comercializados na cidade de Patos de Minas, MG. Perquirere, Patos de Minas, v. 9, n. 1, p. 212-223, 2012
PETRUS, R. R.; LOIOLA, C. G.; OLIVEIRA, C. A. F. Microbiological shelf life of pasteurized milk in bottle and pouch. Journal of Food Science, Chicago, v. 75, n. 1, p. 36-40, 2010. DOI: 10.1111/j.1750-3841.2009.01443.x
RANIERI, M. L.; HUCK, J. R.; SONNEN, M.; BARBANO, D. M.; BOOR, K. J. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk. Journal of Dairy Science, Madison, v. 92, p. 4823-4832, 2009. DOI: 10.3168/jds.2009-2144
REIS, K. T. M.; SOUZA, C. H. B.; SANTANA, E. H. W.; ROIG, S. M. Qualidade microbiológica do leite cru e pasteurizado produzido no Brasil: Revisão. UNOPAR Científica Ciências Biológicas e da Saúde, Londrina, v. 15, n. 10, p. 411-421, 2013.
RIBEIRO JÚNIOR, J. C.; TAMANINI, R.; OLIVEIRA, A. L. M.; ALFIERI, A. A.; BELOTI, V. Genetic diversity of thermoduric spoilage microorganisms of milk from Brazilian dairy farms. Journal of Dairy Science, Madison, v. 101, n. 8, p. 6927-6936, 2018b. DOI: 10.3168/jds.2017-13948
RIBEIRO JÚNIOR, J. C.; TAMANINI, R.; SILVA, L. C. C.; BELOTI, V. Quality of milk produced by small and large dairy producers. Semina: Ciências Agrárias, Londrina, v. 36, n. 2, p. 883-888, 2015. DOI: 10.5433/1679-0359.2015v36n2p883
VALLIN, V. M.; BELOTI, V.; BATTAGLINI, A. P.; TAMANINI, R.; FAGNANI, R.; ANGELA, H. L.; SILVA, L. C. C. Melhoria da qualidade do leite a partir da implantação de boas práticas de higiene na ordenha em 19 municípios da região central do Paraná. Semina: Ciências Agrárias, Londrina, v. 30, n. 1, p. 181-188, 2009.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 Semina: Ciências Agrárias
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Semina: Ciências Agrárias adopts the CC-BY-NC license for its publications, the copyright being held by the author, in cases of republication we recommend that authors indicate first publication in this journal.
This license allows you to copy and redistribute the material in any medium or format, remix, transform and develop the material, as long as it is not for commercial purposes. And due credit must be given to the creator.
The opinions expressed by the authors of the articles are their sole responsibility.
The magazine reserves the right to make normative, orthographic and grammatical changes to the originals in order to maintain the cultured standard of the language and the credibility of the vehicle. However, it will respect the writing style of the authors. Changes, corrections or suggestions of a conceptual nature will be sent to the authors when necessary.
