Caracterização físico-química e microbiológica de manteigas comercializadas em Francisco Beltrão – PR.

Abstract

Butter is an emulsion type water in oil, is obtained by churning the cream, being exceptionally fat dairy. Butter, in addition to fat that is concentrated by the process of banging, may have added other ingredients such as salt and lactic ferment, which may influence the quality of the product. The objective of this study was to evaluate the physico chemical and microbiological extra butter and top quality, marketed Francisco Beltrão - Paraná. The physico-chemical and microbiological analysis of butter is very important to determine its shelf life, because factors such as moisture, fat and some micro-organisms in food can trigger undesirable reactions, especially of deterioration. The physical and chemical analysis were: moisture, fat and salt content, since the microbiological were: total coliforms (35 ° C) and thermophilic (45 ° C) and Staphylococcus coagulase positive. For the physical-chemical analysis, showed that averaged across the two samples, some samples were above the values established by law as to moisture. As for fat, only the sample in sample 5 showed a value below the minimum, but on average reached this value. The salt content of the samples presented in accordance with the values of the legislation.