CARACTERÍSTICAS MICROBIOLÓGICAS DE LEITE INTEGRAL E BEBIDA LÁCTEA PROCESSADOS POR UAT (ULTRA ALTA TEMPERATURA) AO LONGO DO PERÍODO DE VALIDADE

• Autor(a) principal: Bürger, K.p. [UNESP]
• Data de Publicação: 2020
• Outros Autores: Carvalho, A.c.f.b. [UNESP], Coleone, A.c. [UNESP], Vidal-martins, A.m.c., Cortez, A.l.l., Bürger, C.p. [UNESP], Ferreira, L.m. [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/1808-1657v78p1292011; http://hdl.handle.net/11449/212440
• topic: UHT milk; dairy drink; microbiological characteristics; Leite UAT; bebida láctea UAT; microbiologia; micro-organismos mesófilos; micro-organismos psicrotróficos

UHT milk and dairy drinks are submitted to the same heat treatment, but they are different products, since the addition of up to 50% of whey is allowed in dairy drinks. The aim of this study was to evaluate the microbiological characteristics of these products in relation to current legislation, during the course of their shelf life. In the present study, 150 samples, 75 of each type of product, from 5 different national brands were analyzed. The 15 samples of each brand were separated into 3 lots containing 5 samples each, analyzed at the beginning, middle and end of the validity period. Upon microbiological analysis all UHT milk samples were in conformance with current legislation. After the samples were opened and chilled for 48 hours, 26.6% of them presented an increased psychrotrophic population. The dairy drink results showed that 12% of the samples were out of conformance with the current legislation. After the samples were opened and chilled for 48 hours, 36% of them presented an increased psychrotrophic population. These results should be considered as an alert in regard to the need for rigorous inspection of UHT milk and dairy drink products.