Qualidade microbiológica e físico-química de bebidas lácteas fermentadas comercializadas em Dois Vizinhos - PR

Abstract

Milk is a food important from a nutritional point of view, being transformed into a wide variety of derivatives, where together with the whey from the cheese production, it is made to produce fermented dairy drinks. Because it is a product intended for human consumption, we are concerned about its quality. In this work five commercial brands of fermented dairy drinks, strawberry flavor, were evaluated for acidity, pH, fat content, moisture content, ashes, peroxidase, phosphatase, microbiological and nutritional analyzes according to current legislation. The analyzes were carried out in five commercial brands, from three different lots, acquired in the supermarkets of the municipality of Dois Vizinhos, PR. The analyzes were conducted in triplicate at the Bromatology and Microbiology laboratories of the Universidade Tecnológica Federal do Paraná Campus Dois Vizinhos, PR and Milk Park dairy in Dois Vizinhos. The results obtained for the values of pH and acidity did not differ statistically, but the products presented acids, the fat content of three samples showed different from the one described in the labels, while the humidity and ashes were similar to those found by others authors and also differed among themselves. There were no total and thermotolerant coliforms. All packages have been in accordance with the legislation with the necessary information to the consumer. Therefore, the samples were suitable and safe for consumption.