Avaliação dos parâmetros físico-químicos, microbiológicos e rotulagem de iogurtes naturais desnatados disponíveis no comércio de Dois Vizinhos - PR

Abstract

Skim yogurt is considered as a healthy food becauseof its low in fat and lactose, and this is an advantage for people with calorie restriction and who have intolerance to this disaccharide. The aim of this work was to evaluate the physicochemical, microbiological characteristics and labeling of nonfat natural yogurt sold in the city of Dois Vizinhos, PR. Four brands of skim yoghurt from three different lots purchased in supermarkets in Dois Vizinhos, PR, in triplicate were analyzed. pH, titratable acidity, fat content, moisture, total dry extract, non greasy solids, presence of phosphatase and peroxidase, determination of coliforms at 30-35ºC and coliforms at 45ºC, mold and yeast count and analysis of the labeling were determined products in accordance with the requirements of the legislation. The analyzes were performed at the Bromatology and Microbiology laboratories of the Federal Technological University of Paraná, Campus Dois Vizinhos and Laticínio Milklat. The ideal pH value ranges from 3.5 to 4.6, only one brand was in compliance, however, the acidity ranged from 0.81 to 0.89g /%lactic acid, being within the standard. As they are skimmed products they did not have fat content; the humidity ranged from 89.74 to 92.23% and the non-greasy solids (between 7 and 10%) were in line with the recommended for beaten yogurt. The yoghurt analyzed underwent adequate pasteurization processes, according to the alkaline phosphatase and peroxidase tests. In none of the samples there was microbiological growth, so companies maintain strict hygiene during manufacture and storage.