PHYSICAL-CHEMICAL AND MICROBIOLOGICAL QUALITY OF WHOLE MILK PASTEURIZED BY LONG TIME LOW TEMPERATURE PROCESS IN RURAL PROPERTIES FROM THE GOIÁS STATE - BRAZIL

Authors

  • Albenones José Mesquita UFG
  • Antônio Nonato Oliveira UFG
  • Edmar Soares Nicolau UFG
  • Iolanda Aparecida Nunes UFG
  • Moacir Evandro Lage UFG

Keywords:

Milk, low pasteurization, mini-dairies

Abstract

Microbiological and physical-chemical analysis were performed on 1,038 samples of whole milk pasteurized by long-time low temperature process in rural properties from the Goiás State. The results showed that 8.19% of samples were out of the standard set by the Brazilian legislation for mesophylic aerobic microorganisms count, 15.13% for NMP of total coliform determination and 13.29% for NMP of fecal coliform. In relation to physical-chemical analysis, acidity and freezing-point tests showed high number of samples out of the standard set by the Brazilian legislation, 12.24% and 17.34% respectively. Alkaline phosphatase enzyme was present in 5.2% of the samples and peroxidase absent in 7.41%, showing inadequate control of the pasteurization process.

KEY-WORDS: Milk; low pasteurization; mini-dairies.

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Published

2007-12-17

How to Cite

MESQUITA, A. J.; OLIVEIRA, A. N.; NICOLAU, E. S.; NUNES, I. A.; LAGE, M. E. PHYSICAL-CHEMICAL AND MICROBIOLOGICAL QUALITY OF WHOLE MILK PASTEURIZED BY LONG TIME LOW TEMPERATURE PROCESS IN RURAL PROPERTIES FROM THE GOIÁS STATE - BRAZIL. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 26, n. 1, p. 79–87, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2929. Acesso em: 22 nov. 2024.

Issue

v. 26, n. 1, Jan./Jun. 1996

Section

Research Article

License

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