PHYSICAL-CHEMICAL AND MICROBIOLOGICAL QUALITY OF MILK TYPE C PRODUCED IN THE FEDERAL DISTRICT

• Autor(a) principal: Rosa-Campos, Andréia Alves
• Data de Publicação: 2013
• Outros Autores: Borgo, Luiz Antônio, Oliveira, Yolanda Mercedes Silva de, Rocha, Juliana Evangelista Silva, Souza, Loiane Mayra Jacó de, Mendonça, Márcio Antônio
• 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/150
• topic: hygienic production; quality control; microorganisms; produção higiênica; controle de qualidade; micro-organismos

Milk is an ideal medium for bacterial growth and forms of contamination are numerous. It may already be contaminated during milking. Its quality depends not only on the existing microbiota in raw milk, but is directly linked to hygienic procedures and temperature control on farm, in processing industries and sale locations. Twelve brands of milk produced by agribusinesses type C in the Federal District and surrounding areas were analyzed. The samples were collected at the retail level, and microbiological tests for total coliform, fecal coliform, Salmonella and viable aerobic mesophilic heterotrophic were performed. Comparing with the requirements contained in the DRC 12/2002 ANVISA/MS, of the 178 samples analyzed 37 were in poor sanitary conditions as they presented fecal coliform levels above the permitted. Salmonella sp. was not identi? ed in any sample. The high counts observed in some samples for total coliforms and aerobic mesophiles, which were evaluated according to IN 51, demonstrated that there were problems related to hygiene of the raw material and processing. Thus, there is need for greater and more eficient control of milk processing by using quality tools such as good manufacturing practices and standard operating procedures. .