Qualidade físico-química e microbiológica do leite bovino do Vale do Taquari no Rio Grande do Sul, Brasil

Thais Müller; Mônica  Jachetti Maciel; Claudete Rempel

doi:10.1590/1809-6891v23e-72986E

Autores

Thais Müller Universidade do Vale do Taquari (Univates), Lajeado, Rio Grande do Sul, Brasil https://orcid.org/0000-0001-7366-9678
Mônica Jachetti Maciel Universidade do Vale do Taquari (Univates), Lajeado, Rio Grande do Sul, Brasil https://orcid.org/0000-0002-6863-2181
Claudete Rempel Universidade do Vale do Taquari (Univates), Lajeado, Rio Grande do Sul, Brasil https://orcid.org/0000-0001-8573-0237

DOI:

https://doi.org/10.1590/1809-6891v23e-72986E

Resumo

O objetivo do presente estudo foi verificar a qualidade do leite cru refrigerado das propriedades produtoras de leite e do leite cru refrigerado, pasteurizado e Ultra High Temperature (UHT) das indústrias do Vale do Taquari no Rio Grande do Sul, Brasil. Foram realizadas análises de composição do leite, análises físico-químicas e análises microbiológicas, estabelecidas pela legislação, além de coliformes totais e termotolerantes, contagem de psicrotróficos nos três tipos de leite, contagem de mesófilos no leite pasteurizado e no leite UHT das indústrias. As coletas ocorreram em duas indústrias e 33 propriedades produtoras de leite. Em relação às propriedades, duas (6%) apresentaram leite com acidez acima do estabelecido pela legislação e três (9%) apresentaram leite com contagem bacteriana total (CBT) acima do estabelecido. O leite da indústria 1 apresentou acidez, CBT e densidade fora dos padrões estabelecidos. As duas indústrias e 53,2% das propriedades apresentaram leite com contagem de células somáticas (CCS) acima do determinado pela legislação. O leite das indústrias demonstrou maiores quantidades de CCS, CBT, psicrotróficos e coliformes totais e termotolerantes que o leite das propriedades produtoras de leite e o leite da indústria 1 apresentou maiores quantidades que a indústria 2, nos parâmetros microbiológicos.
Palavras-chave: Parâmetros físico-químicos; Parâmetros microbiológicos; Composição do leite.

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