Quality of handmade milk cream

Detalhes bibliográficos
Autor(a) principal: Soares, Karoline Mikaelle de Paiva
Data de Publicação: 2013
Outros Autores: Góis, Vilson Alves de, Silva, Jean Berg Alves da, Bezerra, Nicholas Morais
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
DOI: 10.5433/1679-0359.2013v34n6p2937
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13082
Resumo: The quality and food safety are important issues nowadays. In this context, the present work aimed to evaluate the microbiological and physico-chemical of handmade milk creams, known as cream of the backlands. Thus, samples of creams of the hinterland acquired thirty merchants of Rio Grande do Norte. These samples were subjected to microbiological analysis: standard plate count of mesophilic aerobic micro-organisms, Staphylococcus aureus and determination of the most probable number (MPN) of total and fecal coliforms, and physicochemical analysis of titratable acidity content fat and moisture. It was found that all samples were outside the legal standards in mesophilic count, where the values were greater than 105 CFU / g. A percentage of 90% of the creams milk showed high counts of S. aureus above those permitted by legislation (maximum 102 CFU / g). The acidity was above the allowed 90% of creams evaluated. Thus, the cream produced by hand showed low microbiological and physicalchemical, so its consumption may cause health risks to the consumer.
id UEL-11_86b9e24e3d41ad46621768f8b61c00f5
oai_identifier_str oai:ojs.pkp.sfu.ca:article/13082
network_acronym_str UEL-11
network_name_str Semina. Ciências Agrárias (Online)
spelling Quality of handmade milk creamQualidade do creme de leite artesanalMilk creamMicrobiologyQualityRisk.Creme de leiteMicrobiologiaQualidadeRiscos.The quality and food safety are important issues nowadays. In this context, the present work aimed to evaluate the microbiological and physico-chemical of handmade milk creams, known as cream of the backlands. Thus, samples of creams of the hinterland acquired thirty merchants of Rio Grande do Norte. These samples were subjected to microbiological analysis: standard plate count of mesophilic aerobic micro-organisms, Staphylococcus aureus and determination of the most probable number (MPN) of total and fecal coliforms, and physicochemical analysis of titratable acidity content fat and moisture. It was found that all samples were outside the legal standards in mesophilic count, where the values were greater than 105 CFU / g. A percentage of 90% of the creams milk showed high counts of S. aureus above those permitted by legislation (maximum 102 CFU / g). The acidity was above the allowed 90% of creams evaluated. Thus, the cream produced by hand showed low microbiological and physicalchemical, so its consumption may cause health risks to the consumer.A qualidade e a segurança dos alimentos são importantes temas da atualidade. Neste contexto, o presente trabalho teve por objetivo avaliar a qualidade microbiológica e físico-química de cremes de leite artesanais, conhecidos como cremes do sertão. Assim, foram coletadas amostras de cremes do sertão adquiridas de trinta estabelecimentos comerciais localizados no Rio Grande do Norte. Estas amostras foram submetidas às análises microbiológicas de: contagem padrão em placas de microorganismos aeróbios mesófilos, contagem de Staphylococcus aureus e determinação de número mais provável (NMP) de coliformes totais e termotolerantes; e análises físico-químicas de acidez titulável, teor de gordura e umidade. Verificou-se que todas as amostras apresentaram-se fora dos padrões legais na contagem de mesófilos, onde os valores encontrados foram superiores a 105 UFC/g. Um percentual de 90% dos cremes de leite avaliados apresentaram contagens de S. aureus acima do permitido pela legislação (máximo 102 UFC/g). A acidez titulável estava acima do permitido em 90% dos cremes avaliados. Assim, o creme de leite produzido artesanalmente apresentou baixa qualidade microbiológica e físico-química, portanto o seu consumo pode ocasionar riscos à saúde do consumidor. UEL2013-12-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1308210.5433/1679-0359.2013v34n6p2937Semina: Ciências Agrárias; Vol. 34 No. 6 (2013); 2937-2944Semina: Ciências Agrárias; v. 34 n. 6 (2013); 2937-29441679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13082/pdf_139Soares, Karoline Mikaelle de PaivaGóis, Vilson Alves deSilva, Jean Berg Alves daBezerra, Nicholas Moraisinfo:eu-repo/semantics/openAccess2015-11-19T18:36:20Zoai:ojs.pkp.sfu.ca:article/13082Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:36:20Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Quality of handmade milk cream
Qualidade do creme de leite artesanal
title Quality of handmade milk cream
spellingShingle Quality of handmade milk cream
Quality of handmade milk cream
Soares, Karoline Mikaelle de Paiva
Milk cream
Microbiology
Quality
Risk.
Creme de leite
Microbiologia
Qualidade
Riscos.
Soares, Karoline Mikaelle de Paiva
Milk cream
Microbiology
Quality
Risk.
Creme de leite
Microbiologia
Qualidade
Riscos.
title_short Quality of handmade milk cream
title_full Quality of handmade milk cream
title_fullStr Quality of handmade milk cream
Quality of handmade milk cream
title_full_unstemmed Quality of handmade milk cream
Quality of handmade milk cream
title_sort Quality of handmade milk cream
author Soares, Karoline Mikaelle de Paiva
author_facet Soares, Karoline Mikaelle de Paiva
Soares, Karoline Mikaelle de Paiva
Góis, Vilson Alves de
Silva, Jean Berg Alves da
Bezerra, Nicholas Morais
Góis, Vilson Alves de
Silva, Jean Berg Alves da
Bezerra, Nicholas Morais
author_role author
author2 Góis, Vilson Alves de
Silva, Jean Berg Alves da
Bezerra, Nicholas Morais
author2_role author
author
author
dc.contributor.author.fl_str_mv Soares, Karoline Mikaelle de Paiva
Góis, Vilson Alves de
Silva, Jean Berg Alves da
Bezerra, Nicholas Morais
dc.subject.por.fl_str_mv Milk cream
Microbiology
Quality
Risk.
Creme de leite
Microbiologia
Qualidade
Riscos.
topic Milk cream
Microbiology
Quality
Risk.
Creme de leite
Microbiologia
Qualidade
Riscos.
description The quality and food safety are important issues nowadays. In this context, the present work aimed to evaluate the microbiological and physico-chemical of handmade milk creams, known as cream of the backlands. Thus, samples of creams of the hinterland acquired thirty merchants of Rio Grande do Norte. These samples were subjected to microbiological analysis: standard plate count of mesophilic aerobic micro-organisms, Staphylococcus aureus and determination of the most probable number (MPN) of total and fecal coliforms, and physicochemical analysis of titratable acidity content fat and moisture. It was found that all samples were outside the legal standards in mesophilic count, where the values were greater than 105 CFU / g. A percentage of 90% of the creams milk showed high counts of S. aureus above those permitted by legislation (maximum 102 CFU / g). The acidity was above the allowed 90% of creams evaluated. Thus, the cream produced by hand showed low microbiological and physicalchemical, so its consumption may cause health risks to the consumer.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13082
10.5433/1679-0359.2013v34n6p2937
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13082
identifier_str_mv 10.5433/1679-0359.2013v34n6p2937
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13082/pdf_139
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 34 No. 6 (2013); 2937-2944
Semina: Ciências Agrárias; v. 34 n. 6 (2013); 2937-2944
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1822182783477350400
dc.identifier.doi.none.fl_str_mv 10.5433/1679-0359.2013v34n6p2937

Registros relacionados