VALUATION OF YOGURT VALIDITY DATE

Detalhes bibliográficos
Autor(a) principal: Coelho, Francisco José Otto
Data de Publicação: 2009
Outros Autores: Quevedo, Pedro Souza, Menin, Angelo, Timm, Cláudio Dias
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/1027
Resumo: The aim of this work was to evaluate for how long before the production the yogurt continues adequate for consumption regarding microbiological characteristics and acidity. Samples of four lots of three makes of yogurt with fruit pulp were analysed. Each lot was analyzed in the collected day, in the last day of the validity date and 15, 30 45 and 60 days after finishing the validity date. The assays were total and thermotolerant coliforms count, molds and yeasts count and titratable acidity. All samples presented total and thermotolerants coliforms counts < 0.3 MPN/mL. At the end of the validity date, three lots of two makes exceeded the values established for Brazilian legislation. Titratable acidity below the legal limits also was found in three lots of two makes. The acidity and the molds and yeasts count increased during the validity date. After, there was a tendency to decrease the titratable acidity and the molds and yeasts count presented a gradual increase, decreasing from 45 days after the last day of the validity date. It is not recommended to increase the validity date used for yogurt of the makes studied.KEY WORDS: Acidity, molds and yeasts, yogurt.
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spelling VALUATION OF YOGURT VALIDITY DATEAVALIAÇÃO DO PRAZO DE VALIDADE DO IOGURTEFood TechnologyTecnologia de AlimentosThe aim of this work was to evaluate for how long before the production the yogurt continues adequate for consumption regarding microbiological characteristics and acidity. Samples of four lots of three makes of yogurt with fruit pulp were analysed. Each lot was analyzed in the collected day, in the last day of the validity date and 15, 30 45 and 60 days after finishing the validity date. The assays were total and thermotolerant coliforms count, molds and yeasts count and titratable acidity. All samples presented total and thermotolerants coliforms counts < 0.3 MPN/mL. At the end of the validity date, three lots of two makes exceeded the values established for Brazilian legislation. Titratable acidity below the legal limits also was found in three lots of two makes. The acidity and the molds and yeasts count increased during the validity date. After, there was a tendency to decrease the titratable acidity and the molds and yeasts count presented a gradual increase, decreasing from 45 days after the last day of the validity date. It is not recommended to increase the validity date used for yogurt of the makes studied.KEY WORDS: Acidity, molds and yeasts, yogurt.O objetivo do trabalho foi avaliar por quanto tempo, após a produção, o iogurte se mantém adequado ao consumo, quanto às características microbiológicas e de acidez. Analisaram-se amostras de quatro partidas de três marcas de iogurte com polpa de frutas, no dia da coleta, na data do vencimento e 15, 30, 45 e 60 dias após o término do período de validade. Realizaram-se contagens de coliformes totais e termotolerantes, bem como de bolores e leveduras, e determinou-se a acidez titulável. As contagens de coliformes totais e termotolerantes de todas as amostras apresentaram resultado < 0,3 NMP/mL. Na data de término da validade, três partidas de duas marcas alcançaram contagens de bolores e leveduras superiores aos valores determinados pela legislação brasileira. Acidez titulável abaixo dos limites estabelecidos também foi observada em três partidas de duas marcas, na data do vencimento. Registrou-se aumento da acidez, de bolores e leveduras durante o prazo de validade. Após, houve tendência à diminuição da acidez titulável. A contagem de bolores e leveduras apresentou crescimento gradual, entrando em declínio a partir de 45 dias pós-vencimento. Não é recomendável a dilatação do prazo de validade adotado para o iogurte das marcas estudadas.PALAVRAS-CHAVES: Acidez, bolores e leveduras, iogurte.Universidade Federal de Goiás2009-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/102710.5216/cab.v10i4.1027Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 10 No. 4 (2009); 1155-1160Ciência Animal Brasileira / Brazilian Animal Science; v. 10 n. 4 (2009); 1155-11601809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/1027/5931https://revistas.ufg.br/vet/article/view/1027/6026Coelho, Francisco José OttoQuevedo, Pedro SouzaMenin, AngeloTimm, Cláudio Diasinfo:eu-repo/semantics/openAccess2009-12-20T12:07:51Zoai:ojs.revistas.ufg.br:article/1027Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:54:46.974814Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv VALUATION OF YOGURT VALIDITY DATE
AVALIAÇÃO DO PRAZO DE VALIDADE DO IOGURTE
title VALUATION OF YOGURT VALIDITY DATE
spellingShingle VALUATION OF YOGURT VALIDITY DATE
Coelho, Francisco José Otto
Food Technology
Tecnologia de Alimentos
title_short VALUATION OF YOGURT VALIDITY DATE
title_full VALUATION OF YOGURT VALIDITY DATE
title_fullStr VALUATION OF YOGURT VALIDITY DATE
title_full_unstemmed VALUATION OF YOGURT VALIDITY DATE
title_sort VALUATION OF YOGURT VALIDITY DATE
author Coelho, Francisco José Otto
author_facet Coelho, Francisco José Otto
Quevedo, Pedro Souza
Menin, Angelo
Timm, Cláudio Dias
author_role author
author2 Quevedo, Pedro Souza
Menin, Angelo
Timm, Cláudio Dias
author2_role author
author
author
dc.contributor.author.fl_str_mv Coelho, Francisco José Otto
Quevedo, Pedro Souza
Menin, Angelo
Timm, Cláudio Dias
dc.subject.por.fl_str_mv Food Technology
Tecnologia de Alimentos
topic Food Technology
Tecnologia de Alimentos
description The aim of this work was to evaluate for how long before the production the yogurt continues adequate for consumption regarding microbiological characteristics and acidity. Samples of four lots of three makes of yogurt with fruit pulp were analysed. Each lot was analyzed in the collected day, in the last day of the validity date and 15, 30 45 and 60 days after finishing the validity date. The assays were total and thermotolerant coliforms count, molds and yeasts count and titratable acidity. All samples presented total and thermotolerants coliforms counts < 0.3 MPN/mL. At the end of the validity date, three lots of two makes exceeded the values established for Brazilian legislation. Titratable acidity below the legal limits also was found in three lots of two makes. The acidity and the molds and yeasts count increased during the validity date. After, there was a tendency to decrease the titratable acidity and the molds and yeasts count presented a gradual increase, decreasing from 45 days after the last day of the validity date. It is not recommended to increase the validity date used for yogurt of the makes studied.KEY WORDS: Acidity, molds and yeasts, yogurt.
publishDate 2009
dc.date.none.fl_str_mv 2009-12-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
Pesquisa
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/1027
10.5216/cab.v10i4.1027
url https://revistas.ufg.br/vet/article/view/1027
identifier_str_mv 10.5216/cab.v10i4.1027
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/1027/5931
https://revistas.ufg.br/vet/article/view/1027/6026
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 10 No. 4 (2009); 1155-1160
Ciência Animal Brasileira / Brazilian Animal Science; v. 10 n. 4 (2009); 1155-1160
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
_version_ 1799874782797234176

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