VALUATION OF YOGURT VALIDITY DATE
DOI:
https://doi.org/10.5216/cab.v10i4.1027Keywords:
Food TechnologyAbstract
The aim of this work was to evaluate for how long before the production the yogurt continues adequate for consumption regarding microbiological characteristics and acidity. Samples of four lots of three makes of yogurt with fruit pulp were analysed. Each lot was analyzed in the collected day, in the last day of the validity date and 15, 30 45 and 60 days after finishing the validity date. The assays were total and thermotolerant coliforms count, molds and yeasts count and titratable acidity. All samples presented total and thermotolerants coliforms counts < 0.3 MPN/mL. At the end of the validity date, three lots of two makes exceeded the values established for Brazilian legislation. Titratable acidity below the legal limits also was found in three lots of two makes. The acidity and the molds and yeasts count increased during the validity date. After, there was a tendency to decrease the titratable acidity and the molds and yeasts count presented a gradual increase, decreasing from 45 days after the last day of the validity date. It is not recommended to increase the validity date used for yogurt of the makes studied.KEY WORDS: Acidity, molds and yeasts, yogurt.
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Published
2009-12-17
How to Cite
COELHO, F. J. O.; QUEVEDO, P. S.; MENIN, A.; TIMM, C. D. VALUATION OF YOGURT VALIDITY DATE. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 10, n. 4, p. 1155–1160, 2009. DOI: 10.5216/cab.v10i4.1027. Disponível em: https://revistas.ufg.br/vet/article/view/1027. Acesso em: 25 nov. 2024.
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Section
Veterinary Medicine
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