Publicação
Avaliação da qualidade físico-química e microbiológica de leite pasteurizado produzido por micro empresas em Alagoas, Brasil
| Resumo: | Milk is an food product that we ingest during our lives. Mostly for beeing very complete nutritiously, what makes it, simultaneously susceptible to damage by way of development. Therefore it is essential to control it's processing. In Microbiological Food Lab of "Universidade Federal de Alagoas" there were analysed 115 samples of pasteurized milk type C, from 16 small companies, who belong to Cooperativa de Produção Leiteira de Alagoas – CPLA – who participated in the program "Fome Zero" (Zero Hunger) of the brazilian government, in which the goal is to supply this food to needed families. The physical-chemical parameters (fat content, titratable acidity,dry residue free of fat matter, 15ºC density, freezing index, protein matter, and alcohol stability) and microbiological (NMP resolve of Coliforms at 35 ºC and 45 ºC and research of Salmonella sp.) they were analysed according to Normative Instruction no. 51 (2002) and according to brazilian conventional methodology. According to the results obtained, only for 15 ºC density, dry residue free of fat matter and Salmonella spp. there were no unconformitys found. It is recommended the implementation/improvement of programs, on food manufacturing pratices, sanitation and control of critical control points, in order to ensure the safety of the final product. |
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| Autores principais: | Pinto, Marta Filipa Pedro Guedes |
| Assunto: | pasteurized milk microbiological quality physico-chemical quality regulation Alagoas Brasil |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | português |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Milk is an food product that we ingest during our lives. Mostly for beeing very complete nutritiously, what makes it, simultaneously susceptible to damage by way of development. Therefore it is essential to control it's processing. In Microbiological Food Lab of "Universidade Federal de Alagoas" there were analysed 115 samples of pasteurized milk type C, from 16 small companies, who belong to Cooperativa de Produção Leiteira de Alagoas – CPLA – who participated in the program "Fome Zero" (Zero Hunger) of the brazilian government, in which the goal is to supply this food to needed families. The physical-chemical parameters (fat content, titratable acidity,dry residue free of fat matter, 15ºC density, freezing index, protein matter, and alcohol stability) and microbiological (NMP resolve of Coliforms at 35 ºC and 45 ºC and research of Salmonella sp.) they were analysed according to Normative Instruction no. 51 (2002) and according to brazilian conventional methodology. According to the results obtained, only for 15 ºC density, dry residue free of fat matter and Salmonella spp. there were no unconformitys found. It is recommended the implementation/improvement of programs, on food manufacturing pratices, sanitation and control of critical control points, in order to ensure the safety of the final product. |
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