Evolution of microbiological and physico-chemical quality of pasteurized milk

• Main Authors: Natalia Gonzaga, Gabriela Casarotto Daniel, Juliana Mareze, Louise Rodrigues Mariano Marioto, Ronaldo Tamanini, Vanerli Beloti
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2015-11-01
• Series: Semina : Ciências Biológicas e da Saúde
• Subjects: Aeróbios mesófilos; Coliformes; Crioscopia; Peroxidase.
• Online Access: http://www.uel.br/revistas/uel/index.php/seminabio/article/view/19260
• ISSN: 1676-5435; 1679-0367

Milk quality is defined, among other parameters, by a reduced number of spoilage microorganisms, low somatic cell count and the absence of pathogens and chemical waste. Several studies conducted in different regions of the country have emphasized the high percentage of samples not complying with the standard. The purpose of this study was to evaluate the evolution of microbiological and physicochemical quality of pasteurized milk produced in the State of Paraná over 7 years. A total of 457 samples of pasteurized milk were analyzed, 104 samples in 2008, 269 samples in 2011 and 84 samples in 2014. The samples were subjected to physicochemical analysis of cryoscopy and enzyme search for alkaline phosphatase and peroxidase. Regarding microbiological tests, coliform counts were performed at 30°C and 45°C and count plate pattern. In the laboratory, physicochemical analysis were performed according to the Normative 68 and microbiological as normative instruction 62, both of the Brazilian Ministry of Agriculture, Livestock and Food Supply. The results showed that over the years the microbiological quality of milk decreased, with an increase of non-standard samples. For enzymes alkaline phosphatase, peroxidase, the pasteurization temperature has been observed over time and the overheating of the milk was more frequent in 2011. Fraud by addition of water in milk has either decreased or become more sophisticated, making its detection difficult.