Acompanhamento físico-químico e microbiológico da vida de prateleira de leites fermentados comercializados em Ponta Grossa - Paraná

Abstract

Fermented milks have been consumed for centuries, but it was only in the 20th century that they began to be scientifically investigated. Its growing popularity is due to its practicality and health benefits, in line with global trends in the food industry. To guarantee the quality and safety of these products, detailed analyzes are necessary, covering shelf life, microbiological, sensorial and physical-chemical evaluation. In this study, microbiological and physicochemical analyzes were carried out on three brands of fermented milk sold in the city of Ponta Grossa, Paraná. All brands contained lactobacillus culture. The objective was to verify whether the brands met the standards of Normative Instruction No. 60/2019, which establishes lists of microbiological standards for foods, and Normative Instruction No. 46/2007, which adopts the Technical Regulation on the Identity and Quality of Fermented Milks. Standardized methodologies were applied to the samples, including lactic acid bacteria counting, which maintained a variation between 2x106 CFU/g and greater than 250x106 CFU/g, without counting or <1x101 CFU/g for total coliforms, without counting or <1x101 and 1x101 CFU /g for molds and yeasts, among the samples in the microbiological analysis, and measurement of hydrogen potential, soluble solids content and acidity in lactic acid, where there was a variation of 0,7 to 1,2 g/100g in the physical analysis -chemical. It can be concluded that all brands met the requirements established by legislation, both with regard to physical-chemical analyses, when compared to other studies, and with regard to microbiological analyses, although some variation was observed between them.