Análise da qualidade de leites fermentados comercializados na cidade de Ponta Grossa

Abstract

Fermented milk, an ancient food associated with health benefits, has seen growing consumption in Brazil and worldwide, driven by demand for functional products. The therapeutic effect is ensured by maintaining adequate levels of probiotic bacteria (such as Lactobacillus and Bifidobacterium), which can be affected during shelf life by pH, acidity, and storage conditions. Both the functional benefits and other desirable product characteristics are guaranteed through microbiological and physicochemical standards established by current regulations. This study aimed to evaluate the microbiological and physicochemical quality of three brands of fermented milk marketed in Ponta Grossa-PR throughout their shelf life, ensuring compliance with current legislation, including Normative Instruction n. 46 of October 23, 2007 (Ministry of Agriculture, Livestock, and Supply - MAPA) and Normative Instruction n. 161 of July 1, 2022 (National Health Surveillance Agency - ANVISA). Standard methodologies were used to analyze pH, acidity, total lactic acid bacteria count, Salmonella, coliforms, molds, and yeasts. Time-dependent parameters (pH, acidity, and lactic acid bacteria count) were evaluated at two distinct periods during shelf life. The results met the expected values according to regulations, confirming the quality and safety of all three brands in terms of sanitary and functional standards.