Deteriorating potential of the mesophilic microbiota, psychrotrophic, termoduric and spore raw milk

Authors

Abstract

Abstract
Considering that technological problems and economic losses are basically caused by spoilage microorganisms on dairy industry, therefore the aim of this study was to quantify the mesophilic aerobic, psychrotrophic, thermoduric and aerobic spore-forming in raw milk produced in northern Paraná and also verify the proteolytic and lipolytic capacity of these microorganisms. Twenty samples of raw milk were analyzed and were determined mesophilic aerobic, psychrotrophic, thermoduric mesophilic, psychrotrophic thermoduric and aerobicspore-forming counts and proteolytic and lipolytic capacity from each group. The average counts of aerobic mesophilic were 1,79x106CFU/mL, above the limit established to Normative Instruction 76 (3,0x105CFU/mL); 55% samples had scores within the standards. Psychrotrophic counts ranged from 1,0x102 to 9,9x106CFU/mL and in 30% samples this count was higher than mesophilic. The average mesophilic thermoduric was 2,4x104CFU/mL, psychrotrophic thermoduric was 1,7x102CFU/mL and aerobic spore-forming was 5,0x101CFU/mL. As for the spoilage profile, all groups showed higher lipase and proteolytic activity, with a predominance of lipolytic bacteria. The values found indicates the inappropriate hygienic-sanitary management during milking and maintaining molk refrigerated for long periods until pasteurize, it can favorsthe proliferation of spoilage microbiota, which can promote significant changes in the quality and yield of milk and dairy products, even after the heat treatment.
Keywords: lipolysis; proteolysis; refrigeration; spoilage microbiota.

Downloads

Download data is not yet available.

Author Biographies

Louise Rodrigues Mariano Marioto, Universidade Estadual de Londrina

Departamento de Medicina Veterinária Preventiva - Inspeção de Produtos de Origem Animal

Gabriela Casarotto Daniel, Universidade Estadual de Londrina

Departamento de Medicina Veterinária Preventiva - Inspeção de Produtos de Origem Animal

Natalia Gonzaga, Universidade Estadual de Londrina

Departamento de Medicina Veterinária Preventiva - Inspeção de Produtos de Origem Animal

Juliana Mareze, Universidade Estadual de Londrina

Departamento de Medicina Veterinária Preventiva - Inspeção de Produtos de Origem Animal

Ronaldo Tamanini, Universidade Estadual de Londrina

Departamento de Medicina Veterinária Preventiva - Inspeção de Produtos de Origem Animal

Vanerli Beloti, Universidade Estadual de Londrina

Departamento de Medicina Veterinária Preventiva - Inspeção de Produtos de Origem Animal

Downloads

Published

2020-02-05

How to Cite

MARIOTO, L. R. M.; DANIEL, G. C.; GONZAGA, N.; MAREZE, J.; TAMANINI, R.; BELOTI, V. Deteriorating potential of the mesophilic microbiota, psychrotrophic, termoduric and spore raw milk. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 21, 2020. Disponível em: https://revistas.ufg.br/vet/article/view/44034. Acesso em: 17 jul. 2024.

Issue

Vol. 21 (2020): Continuous publication

Section

MEDICINA VETERINÁRIA

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).