Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5688 |
Resumo: | The objective of this work was to evaluate the microbiological and physicochemical quality of UHT whole milk commercialized in the State of Rio Grande do Sul, during the winter and spring of 2009. Four samples of 10 marketed marks were collected in each period. Of these, two of each mark was destined for microbiological analyses and the others two for physicochemical analyses. For the microbiological analyses, the samples were incubated in their original packages at 36±1ºC for 7 days before the analyses were carried out. These analyses, that were carried out in duplicate, were: Most likely number of coliforms at 35˚C and 45˚C; moulds and leavenings count; staphylococcus coagulase positive count; Salmonella research; viable strict and facultative aerobic mesophyle microorganisms standard count; viable aerobic mesophyle microorganisms capable of causing alteration in UHT liquid lactic products count; Bacillus sporothermodurans presence; total aerobic thermophyle and Flat-Sour spore count, that evidences the presence of Geobacillus stearothermophilus and Bacillus coagulans. The physicochemical analyses, carried out in triplicates were: fat, acidity, non fat dry extract, protein, density, cryoscopy and fatty acids profile. The results were analyzed using the SPSS program, version 13.0. For the microbiological analyses, the averages and the mean deviations were obtained. The physicochemical analyses were submitted to the analysis of variance (ANOVA) and the differences were analyzed by the Tukey test with a level of 5% of probability. The ten marks of UHT whole milk analyzed were within the standard microbiological values in effect for the microorganisms that were analyzed. The physicochemical parameter were evaluated partially attended the specifications of the Technical Regulation of Identity and Quality of UHT Milk in relation to that in disagreement 60% in winter and 80% in spring. A prevalence of miristic, palmitic, stearic and oleic fatty acids was observed with significant differences between the marks. It can be concluded that, although some physicochemical parameters were not in accordance with the standards of identity and quality, the ten UHT whole milk commercialized in the State of Rio Grande do Sul attends the specifications related to the microbiological quality, indicating that it is a safe product from the sanitary point of view. |
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2010-08-112010-08-112010-03-31REZER, Ana Paula de Souza. EVALUATION OF THE MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF UHT WHOLE MILK COMMERCIALIZED IN THE STATE OF RIO GRANDE DO SUL. 2010. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2010.http://repositorio.ufsm.br/handle/1/5688The objective of this work was to evaluate the microbiological and physicochemical quality of UHT whole milk commercialized in the State of Rio Grande do Sul, during the winter and spring of 2009. Four samples of 10 marketed marks were collected in each period. Of these, two of each mark was destined for microbiological analyses and the others two for physicochemical analyses. For the microbiological analyses, the samples were incubated in their original packages at 36±1ºC for 7 days before the analyses were carried out. These analyses, that were carried out in duplicate, were: Most likely number of coliforms at 35˚C and 45˚C; moulds and leavenings count; staphylococcus coagulase positive count; Salmonella research; viable strict and facultative aerobic mesophyle microorganisms standard count; viable aerobic mesophyle microorganisms capable of causing alteration in UHT liquid lactic products count; Bacillus sporothermodurans presence; total aerobic thermophyle and Flat-Sour spore count, that evidences the presence of Geobacillus stearothermophilus and Bacillus coagulans. The physicochemical analyses, carried out in triplicates were: fat, acidity, non fat dry extract, protein, density, cryoscopy and fatty acids profile. The results were analyzed using the SPSS program, version 13.0. For the microbiological analyses, the averages and the mean deviations were obtained. The physicochemical analyses were submitted to the analysis of variance (ANOVA) and the differences were analyzed by the Tukey test with a level of 5% of probability. The ten marks of UHT whole milk analyzed were within the standard microbiological values in effect for the microorganisms that were analyzed. The physicochemical parameter were evaluated partially attended the specifications of the Technical Regulation of Identity and Quality of UHT Milk in relation to that in disagreement 60% in winter and 80% in spring. A prevalence of miristic, palmitic, stearic and oleic fatty acids was observed with significant differences between the marks. It can be concluded that, although some physicochemical parameters were not in accordance with the standards of identity and quality, the ten UHT whole milk commercialized in the State of Rio Grande do Sul attends the specifications related to the microbiological quality, indicating that it is a safe product from the sanitary point of view.Este trabalho teve por objetivo avaliar a qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul, durante o inverno e primavera de 2009. Foram coletadas quatro amostras de 10 marcas comerciais, em cada período, destas, duas foram destinadas as análises microbiológicas e duas às análises físico-químicas. Para as análises microbiológicas, as amostras foram incubadas em suas embalagens originais a 36±1ºC por 7 dias, antes do início das análises. Estas análises foram realizadas em duplicata, sendo analisado o número mais provável de coliformes a 35˚C e 45˚C, contagem de bolores e leveduras, contagem de estafilococos coagulase positiva, pesquisa de Salmonela, contagem padrão de microrganismos mesófilos aeróbios estritos e facultativos viáveis, contagem de microrganismos mesófilos aeróbios viáveis capazes de causar alteração em produtos lácteos líquidos UHT, presença de Bacillus sporothermodurans e a contagem de esporos de termófilos aeróbios totais e Flat-Sour que evidenciam a presença de Geobacillus stearothermophilus e Bacillus coagulans. As análises físico-químicas de gordura, acidez, extrato seco desengordurado, proteína, densidade, crioscopia e o perfil de ácidos graxos foram realizados em triplicata. Os resultados foram analisados utilizando o programa SPSS versão 13.0, para as análises microbiológicas foram calculadas as médias e o desvio padrão e as análises físico-químicas foram submetidas à análise de variância (ANOVA) e a diferença analisada pelo teste de Tukey, nível de 5% de probabilidade. As dez marcas de leites UHT integral analisadas apresentaram-se dentro dos padrões microbiológicos vigentes, para os microrganismos estudados. Os parâmetros físico-químicos avaliados atenderam parcialmente as especificações do Regulamento Técnico de Identidade e Qualidade do Leite UHT, apresentando 60% e 80% dos resultados em desacordo no inverno e na primavera, respectivamente. Houve prevalência dos ácidos graxos mirístico, palmítico, esteárico e oléico com diferenças significativas entre as marcas. Pode-se concluir que, apesar de alguns parâmetros físico-químicos não terem atendido aos padrões de identidade e qualidade, as dez marcas de leite UHT integral comercializado no Rio Grande do Sul atendem as especificações quanto à qualidade microbiológica, demonstrando ser um produto seguro do ponto de vista sanitário.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosFísico-químicaLeite UHTMicrobiológicaPerfil de ácidos graxosFatty acids profileMicrobiologicalPhysicochemicalUHT MilkCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do SulEvaluation of the microbiological and physicochemical quality of UHT whole milk commercialized in the state of Rio Grande do Sulinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4777182T1Kindlein, Lirishttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4794848E0Menezes, Cristiano Ragagnin dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778778A6http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4432794A5Rezer, Ana Paula de Souza5007000000064005003003003006698fb34-e594-4cf4-a9c3-f688b9a456c318b0dcee-3f41-486d-bd40-c09c93eb6026a1d03a2e-ad0f-4ab4-a4ca-e07aa3917cd5ba380a49-3967-4aa6-b469-ccda82e8c1e2info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALREZER, ANA PAULA DE SOUZA.pdfapplication/pdf821246http://repositorio.ufsm.br/bitstream/1/5688/1/REZER%2c%20ANA%20PAULA%20DE%20SOUZA.pdf5bd481fcda7ffb47752149416a084b8eMD51TEXTREZER, ANA PAULA DE SOUZA.pdf.txtREZER, ANA PAULA DE SOUZA.pdf.txtExtracted texttext/plain130133http://repositorio.ufsm.br/bitstream/1/5688/2/REZER%2c%20ANA%20PAULA%20DE%20SOUZA.pdf.txt2750a2973c313b9874f7c46baabdec2aMD52THUMBNAILREZER, ANA PAULA DE SOUZA.pdf.jpgREZER, ANA PAULA DE SOUZA.pdf.jpgIM Thumbnailimage/jpeg5390http://repositorio.ufsm.br/bitstream/1/5688/3/REZER%2c%20ANA%20PAULA%20DE%20SOUZA.pdf.jpg0d86a18502d64c7743a87423623bb686MD531/56882022-02-21 16:22:52.299oai:repositorio.ufsm.br:1/5688Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-02-21T19:22:52Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
dc.title.alternative.eng.fl_str_mv |
Evaluation of the microbiological and physicochemical quality of UHT whole milk commercialized in the state of Rio Grande do Sul |
title |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
spellingShingle |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul Rezer, Ana Paula de Souza Físico-química Leite UHT Microbiológica Perfil de ácidos graxos Fatty acids profile Microbiological Physicochemical UHT Milk CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
title_full |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
title_fullStr |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
title_full_unstemmed |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
title_sort |
Avaliação da qualidade microbiológica e físico-química do leite UHT integral comercializado no Rio Grande do Sul |
author |
Rezer, Ana Paula de Souza |
author_facet |
Rezer, Ana Paula de Souza |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4777182T1 |
dc.contributor.referee1.fl_str_mv |
Kindlein, Liris |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4794848E0 |
dc.contributor.referee2.fl_str_mv |
Menezes, Cristiano Ragagnin de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778778A6 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4432794A5 |
dc.contributor.author.fl_str_mv |
Rezer, Ana Paula de Souza |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Kindlein, Liris Menezes, Cristiano Ragagnin de |
dc.subject.por.fl_str_mv |
Físico-química Leite UHT Microbiológica Perfil de ácidos graxos |
topic |
Físico-química Leite UHT Microbiológica Perfil de ácidos graxos Fatty acids profile Microbiological Physicochemical UHT Milk CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Fatty acids profile Microbiological Physicochemical UHT Milk |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of this work was to evaluate the microbiological and physicochemical quality of UHT whole milk commercialized in the State of Rio Grande do Sul, during the winter and spring of 2009. Four samples of 10 marketed marks were collected in each period. Of these, two of each mark was destined for microbiological analyses and the others two for physicochemical analyses. For the microbiological analyses, the samples were incubated in their original packages at 36±1ºC for 7 days before the analyses were carried out. These analyses, that were carried out in duplicate, were: Most likely number of coliforms at 35˚C and 45˚C; moulds and leavenings count; staphylococcus coagulase positive count; Salmonella research; viable strict and facultative aerobic mesophyle microorganisms standard count; viable aerobic mesophyle microorganisms capable of causing alteration in UHT liquid lactic products count; Bacillus sporothermodurans presence; total aerobic thermophyle and Flat-Sour spore count, that evidences the presence of Geobacillus stearothermophilus and Bacillus coagulans. The physicochemical analyses, carried out in triplicates were: fat, acidity, non fat dry extract, protein, density, cryoscopy and fatty acids profile. The results were analyzed using the SPSS program, version 13.0. For the microbiological analyses, the averages and the mean deviations were obtained. The physicochemical analyses were submitted to the analysis of variance (ANOVA) and the differences were analyzed by the Tukey test with a level of 5% of probability. The ten marks of UHT whole milk analyzed were within the standard microbiological values in effect for the microorganisms that were analyzed. The physicochemical parameter were evaluated partially attended the specifications of the Technical Regulation of Identity and Quality of UHT Milk in relation to that in disagreement 60% in winter and 80% in spring. A prevalence of miristic, palmitic, stearic and oleic fatty acids was observed with significant differences between the marks. It can be concluded that, although some physicochemical parameters were not in accordance with the standards of identity and quality, the ten UHT whole milk commercialized in the State of Rio Grande do Sul attends the specifications related to the microbiological quality, indicating that it is a safe product from the sanitary point of view. |
publishDate |
2010 |
dc.date.accessioned.fl_str_mv |
2010-08-11 |
dc.date.available.fl_str_mv |
2010-08-11 |
dc.date.issued.fl_str_mv |
2010-03-31 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
REZER, Ana Paula de Souza. EVALUATION OF THE MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF UHT WHOLE MILK COMMERCIALIZED IN THE STATE OF RIO GRANDE DO SUL. 2010. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2010. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5688 |
identifier_str_mv |
REZER, Ana Paula de Souza. EVALUATION OF THE MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITY OF UHT WHOLE MILK COMMERCIALIZED IN THE STATE OF RIO GRANDE DO SUL. 2010. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2010. |
url |
http://repositorio.ufsm.br/handle/1/5688 |
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por |
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por |
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Universidade Federal de Santa Maria |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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