VALUATION OF YOGURT VALIDITY DATE

Authors

  • Francisco José Otto Coelho Secretaria da Agricultura e Abastecimento do Estado do RS
  • Pedro Souza Quevedo Universidade Federal de Pelotas
  • Angelo Menin Universidade Federal de Pelotas
  • Cláudio Dias Timm Universidade Federal de Pelotas

DOI:

https://doi.org/10.5216/cab.v10i4.1027

Keywords:

Food Technology

Abstract

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.

Downloads

Download data is not yet available.

Author Biographies

Pedro Souza Quevedo, Universidade Federal de Pelotas

Inspeção de Leite e Derivados Departamento de Veterinária Preventiva Faculdade de Veterinária

Angelo Menin, Universidade Federal de Pelotas

Inspeção de Leite e Derivados Departamento de Veterinária Preventiva Faculdade de Veterinária

Cláudio Dias Timm, Universidade Federal de Pelotas

Inspeção de Leite e Derivados Departamento de Veterinária Preventiva Faculdade de Veterinária

Downloads

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: 4 nov. 2024.

Issue

Vol. 10 No. 4 (2009)

Section

Veterinary Medicine

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g. in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).