Lipolytic psychrotrophic microorganisms in dairy products during shelf life

Detalhes bibliográficos
Autor(a) principal: Maziero, Maike Tais
Data de Publicação: 2013
Outros Autores: Viana, Cibeli, Bersot, Luciano Dos Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/110
Resumo: Psychrotrophics microorganisms are capable of multiplying at refrigeration temperature and can cause sensory changes in dairy products due to lipases and/or proteases production. This study aimed to analyze lipolytic psychrotrophic presence on high fat dairy products during its shelf life and also evaluate the physical-chemical changes caused by lipolysis. Ten brands of dairy products were analyzed four times during its shelf life, totaling 40 samples. Were performed the following analyzes: psychrotrophics microorganisms and lipolytic psychrotrophics counting, Bacillus spp presence, acidity, peroxide value, rancidity and lipolytic activity. Milk cream and cream cheese showed no counts of microorganisms psychrotrophic on analyzed samples. Two of three butter samples had psychrotrophic presence, however, just one of them showed a significant linear regression during the shelf life. Bacillus spp was found in a sample of butter 60 days after the production date, with a count of 100 CFU/g. There was no significant linear regression in acidity, peroxide and lipolytic activity during the period of analysis for any sample. Samples of milk products had appropriate microbiological quality and no signs of lipid oxidation during the regular shelf life. 
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spelling Lipolytic psychrotrophic microorganisms in dairy products during shelf lifeMicrorganismos psicrotróficos lipolíticos em produtos lácteos durante o prazo comerciallipase; lipid oxidation; psychrotrophic.lipase; oxidação lipídica; psicrotróficosPsychrotrophics microorganisms are capable of multiplying at refrigeration temperature and can cause sensory changes in dairy products due to lipases and/or proteases production. This study aimed to analyze lipolytic psychrotrophic presence on high fat dairy products during its shelf life and also evaluate the physical-chemical changes caused by lipolysis. Ten brands of dairy products were analyzed four times during its shelf life, totaling 40 samples. Were performed the following analyzes: psychrotrophics microorganisms and lipolytic psychrotrophics counting, Bacillus spp presence, acidity, peroxide value, rancidity and lipolytic activity. Milk cream and cream cheese showed no counts of microorganisms psychrotrophic on analyzed samples. Two of three butter samples had psychrotrophic presence, however, just one of them showed a significant linear regression during the shelf life. Bacillus spp was found in a sample of butter 60 days after the production date, with a count of 100 CFU/g. There was no significant linear regression in acidity, peroxide and lipolytic activity during the period of analysis for any sample. Samples of milk products had appropriate microbiological quality and no signs of lipid oxidation during the regular shelf life. Microrganismos psicrotróficos são capazes de se multiplicar a temperatura de refrigeração e podem causar alterações sensoriais em produtos lácteos devido à produção de lipases e/ou proteases. O presente trabalho teve por objetivos avaliar a presença de psicrotróficos lipolíticos em produtos lácteos com alto teor de gordura durante o prazo comercial dos mesmos, além de alterações físico-químicas provocadas por lipólise. Dez marcas de produtos lácteos com alto teor de gordura foram analisadas quatro vezes durante o prazo comercial, totalizando 40 amostras. Realizaram-se contagens de microrganismos psicrotróficos, psicrotróficos lipolíticos, presença Bacillus spp., acidez titulável, índice de peróxido, rancidez e atividade lipolítica. As amostras de creme de leite pasteurizado e de requeijão não apresentaram contagens de microrganismos psicrotróficos. Duas entre três amostras de manteiga apresentaram psicrotróficos, porém, somente uma com regressão linear significativa durante o prazo comercial. Bacillus spp. foi encontrado em uma amostra de manteiga, após 60 dias da data de fabricação, com contagem de 100 UFC/g. Não houve regressão linear significativa nas análises de acidez, peróxido e atividade lipolítica durante o prazo comercial para nenhuma das amostras. As amostras de produtos lácteos analisadas apresentaram qualidade microbiológica adequada e não houve sinais de oxidação lipídica durante o prazo comercial normal.ILCTMaziero, Maike TaisViana, CibeliBersot, Luciano Dos Santos2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/110Journal of Candido Tostes Dairy Institute; v. 65, n. 372 (2010); 10-17Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 372 (2010); 10-172238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/110/113Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T18:39:46Zoai:oai.rilct.emnuvens.com.br:article/110Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T18:39:46Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Lipolytic psychrotrophic microorganisms in dairy products during shelf life
Microrganismos psicrotróficos lipolíticos em produtos lácteos durante o prazo comercial
title Lipolytic psychrotrophic microorganisms in dairy products during shelf life
spellingShingle Lipolytic psychrotrophic microorganisms in dairy products during shelf life
Maziero, Maike Tais
lipase; lipid oxidation; psychrotrophic.
lipase; oxidação lipídica; psicrotróficos
title_short Lipolytic psychrotrophic microorganisms in dairy products during shelf life
title_full Lipolytic psychrotrophic microorganisms in dairy products during shelf life
title_fullStr Lipolytic psychrotrophic microorganisms in dairy products during shelf life
title_full_unstemmed Lipolytic psychrotrophic microorganisms in dairy products during shelf life
title_sort Lipolytic psychrotrophic microorganisms in dairy products during shelf life
author Maziero, Maike Tais
author_facet Maziero, Maike Tais
Viana, Cibeli
Bersot, Luciano Dos Santos
author_role author
author2 Viana, Cibeli
Bersot, Luciano Dos Santos
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Maziero, Maike Tais
Viana, Cibeli
Bersot, Luciano Dos Santos
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv lipase; lipid oxidation; psychrotrophic.
lipase; oxidação lipídica; psicrotróficos
topic lipase; lipid oxidation; psychrotrophic.
lipase; oxidação lipídica; psicrotróficos
description Psychrotrophics microorganisms are capable of multiplying at refrigeration temperature and can cause sensory changes in dairy products due to lipases and/or proteases production. This study aimed to analyze lipolytic psychrotrophic presence on high fat dairy products during its shelf life and also evaluate the physical-chemical changes caused by lipolysis. Ten brands of dairy products were analyzed four times during its shelf life, totaling 40 samples. Were performed the following analyzes: psychrotrophics microorganisms and lipolytic psychrotrophics counting, Bacillus spp presence, acidity, peroxide value, rancidity and lipolytic activity. Milk cream and cream cheese showed no counts of microorganisms psychrotrophic on analyzed samples. Two of three butter samples had psychrotrophic presence, however, just one of them showed a significant linear regression during the shelf life. Bacillus spp was found in a sample of butter 60 days after the production date, with a count of 100 CFU/g. There was no significant linear regression in acidity, peroxide and lipolytic activity during the period of analysis for any sample. Samples of milk products had appropriate microbiological quality and no signs of lipid oxidation during the regular shelf life. 
publishDate 2013
dc.date.none.fl_str_mv 2013-12-20
dc.type.none.fl_str_mv


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dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/110/113
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
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publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 65, n. 372 (2010); 10-17
Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 372 (2010); 10-17
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
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