Caracterização microbiológica e pós-acidificação de leites fermentados comercializados em Barra do Garças-MT.

Abstract

Probiotics are widely used in the dairy industry as they are related to the restructuring and maintenance of intestinal microflora and disease prevention. Fermented milks are products resulting from the fermentation of pasteurized or sterilized milk by specific lactic fermentations, through the action of specific microorganisms. The present work had the objective evaluating the physical-chemical and microbiological characteristics of fermented milks acquired in supermarkets of Barra do Garças-MT city. Physical and chemical analyzes of pH and titratable acidity and microbiological analyzes were performed for coliforms at 30ºC and thermotolerant coliforms (MPN) and total counts of fungi and yeasts and lactic bacteria and detection of Salmonella sp. All the brands presented values of acidity in the one recommended by the current legislation. Regarding the total lactic acid bacteria count, only one of the samples did not meet the recommended standard during the evaluated storage period. The fermented milks met the requirements established by the legislation, in the physical-chemical and microbiological parameters from the point of view of food safety. In the lactic bacteria enumeration, the number of viable cells was within the requirements established for the end of shelf life of the product, except for the C marks. Note the need for greater supervision by those responsible so that the consumer is not deceived when buying products outside the standards established by legislation.