EFFECT OF TIME AND TEMPERATURE OF REFRIGERATION IN THE DEVELOPMENT OF PSYCHROTROPHIC MICRORGANISMS IN COOLED RAW MILK COLLECTED IN THE MACROREGION OF GOIÂNIA – GO

• Autor(a) principal: dos Santos, Priscila Alonso
• Data de Publicação: 2009
• Outros Autores: Pereira da Silva, Marco Antônio, de Souza, Cleusely Matias, Isepon, Jacira dos Santos, de Oliveira, Antônio Nonato, Nicolau, Edmar Soares
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/3522
• topic: Food Technology; Tecnologia de Alimentos

The objective of the research were evaluated the effect of storage time and of refrigeration temperature under the counting of psychrotrophics microrganisms and proteolytics psychrotrophics in refrigerated raw milk samples. In the period of August the September of 2005 34 refrigerated raw milk samples were collected of refrigeration tanks, being 29 individuals and five collectives. Milk was proceeding from bovine flocks. For the collection of the samples followed a route determined for the industry located in the macroregion of Goiânia – GO, Brazil. For the microbiological evaluation was carried the standard plate count method of psychrotrophics microrganisms and proteolytics psychrotrophics. For the determination and quantification of the glycomacropeptide (GMP) were adopted methodology proposal in Brazil (1991). The counting of psychrotrophics microrganisms and proteolytics psychrotrophics increased with the storage time of refrigerated bovine milk. Were observed the inadequate tanks were observed e presence of GMP for the High Performance Liquid Chromatography (HPLC) was not evidenced.KEY WORDS: Proteolysis, Pseudomonas spp, raw milk.