Evolution of microbiological and physico-chemical quality of pasteurized milk

Authors

  • Natalia Gonzaga Universidade Estadual de Londrina
  • Gabriela Casarotto Daniel Universidade Estadual de Londrina
  • Juliana Mareze Universidade Estadual de Londrina
  • Louise Rodrigues Mariano Marioto Universidade Estadual de Londrina
  • Ronaldo Tamanini Universidade Estadual de Londrina
  • Vanerli Beloti Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0367.2015v36n1p47

Keywords:

Aerobic mesophilic, Coliforms, Cryoscopy, Peroxidase.

Abstract

Milk quality is defined, among other parameters, by a reduced number of spoilage microorganisms, low somatic cell count and the absence of pathogens and chemical waste. Several studies conducted in different regions of the country have emphasized the high percentage of samples not complying with the standard. The purpose of this study was to evaluate the evolution of microbiological and physicochemical quality of pasteurized milk produced in the State of Paraná over 7 years. A total of 457 samples of pasteurized milk were analyzed, 104 samples in 2008, 269 samples in 2011 and 84 samples in 2014. The samples were subjected to physicochemical analysis of cryoscopy and enzyme search for alkaline phosphatase and peroxidase. Regarding microbiological tests, coliform counts were performed at 30°C and 45°C and count plate pattern. In the laboratory, physicochemical analysis were performed according to the Normative 68 and microbiological as normative instruction 62, both of the Brazilian Ministry of Agriculture, Livestock and Food Supply. The results showed that over the years the microbiological quality of milk decreased, with an increase of non-standard samples. For enzymes alkaline phosphatase, peroxidase, the pasteurization temperature has been observed over time and the overheating of the milk was more frequent in 2011. Fraud by addition of water in milk has either decreased or become more sophisticated, making its detection difficult.

Downloads

Download data is not yet available.

Author Biographies

Natalia Gonzaga, Universidade Estadual de Londrina

Veterinarian. Resident of Animal Products Inspection - Milk and Dairy Products of the Universidade Estadual de Londrina, Londrina, PR, Brazil.

Gabriela Casarotto Daniel, Universidade Estadual de Londrina

Veterinarian. Resident of Animal Products Inspection - Milk and Dairy Products of the Universidade Estadual de Londrina, Londrina, PR, Brazil.

Juliana Mareze, Universidade Estadual de Londrina

Veterinarian. Resident of Animal Products Inspection - Milk and Dairy Products of the Universidade Estadual de Londrina, Londrina, PR, Brazil.

Louise Rodrigues Mariano Marioto, Universidade Estadual de Londrina

Veterinarian. Resident of Animal Products Inspection - Milk and Dairy Products of the Universidade Estadual de Londrina, Londrina, PR, Brazil.

Ronaldo Tamanini, Universidade Estadual de Londrina

Veterinarian. PhD in Animal Science, Animal Products Inspection Laboratory (Lipoa), Universidade Estadual de Londrina, Londrina, PR, Brazil.

Vanerli Beloti, Universidade Estadual de Londrina

Veterinarian, Post-PhD in Animal Science, Department of Professor of Preventive Veterinary Medicine, Universidade Estadual de Londrina, Londrina, PR, Brazil.

Published

2015-11-06

How to Cite

1.
Gonzaga N, Daniel GC, Mareze J, Marioto LRM, Tamanini R, Beloti V. Evolution of microbiological and physico-chemical quality of pasteurized milk. Semin. Cienc. Biol. Saude [Internet]. 2015 Nov. 6 [cited 2024 Nov. 3];36(1):47-54. Available from: https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/19260

Issue

Section

Artigos