Quality and microbiological safety of fermented bovine dairy produced in Federal District, Brazil

• Main Authors: Diana Lima dos Reis, Emanuel Pereira Couto, Jaqueline Lamounier Ribeiro, Luis Augusto Nero, Marcia de Aguiar Ferreira
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2014-12-01
• Series: Semina: Ciências Agrárias
• Subjects: Quality of bovine milk; Safety; Yoghurt; Curd; Fermented dairy drink.
• Online Access: http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/16594
• ISSN: 1676-546X; 1679-0359

Considering the growing importance of fermented dairy products in the domestic market and the scarcity of data in the Federal District (DF), it was evaluated the quality and microbiological safety of these products in the DF and its adaptation to current standards. The study was conducted in five dairy being collected 105 samples of fermented dairy products corresponding to 21 lots (n = 5 per lot), with 65 samples of yogurt, 20 of curd and 20 of fermented dairy drink. All samples were submitted to a count of aerobic mesophilic, psychrotrophic, coliforms at 35 ° C, Escherichia coli, Staphylococcus coagulase positive, Salmonella spp., molds, yeasts and viable lactic acid bacteria (BAL). The total lots analyzed, 62% were considered acceptable under the Regulatory Instructions n ° 46/2007 and n ° 16/2005. In order of quality, fermented dairy drink was the one with lots more apt to consumption (75%) followed by yoghurt (61.5%) and, lastly, curd (50%). For samples units, the results showed that: 17% of yoghurt samples, 15% of curd and 20% of fermented dairy drink showed scores above the allowed CT; 11% of yoghurt samples and 30% of fermented dairy drink showed BAL counts below specific minimum limits; and 61% samples of yogurt and curd were 30% of curd was with yeasts and molds counts above permitted. No samples showed the development of E. coli or Salmonella spp. Despite the absence of microbiological hazards in the samples analyzed, the study indicates problems in the production of these products in the DF that may be related to deficiencies in hygienic of the processes, most rigor in the quality controls of dairy and oversight of industries is needed.