Perfil da qualidade do leite e derivados produzidos e comercializados no Sertão Paraibano.

Abstract

In this research we studied the profile of dairy products marketed in the backlands of Paraiba, evaluated from the producer of the raw material (fresh milk) to their products already processed (pasteurized milk, butter and cheese butter bottle), with the purpose to check their quality was evaluated as the sanitary conditions of the producers, local production, raw materials, products and newly processed products ready for commercialization. All methodologies used in the analyzes were carried out following the recommendations by law. When evaluating the fresh milk, we observed the lack of standardization of these, since the 7 (100%) samples only 1 (14.28%), follows the standards established by physicochemical laws. As for microbiological standards evaluated, they provide information on the characteristics of hygienic and sanitary processing and storage of the product, and according to the results observed PL1 sample is above the threshold level. As for this pasteurized milk showed partially non-standard set by current legislation relating both as regards the microbiological variables, regarding the physicochemical. In assessing the internal conditions of the industries both showed risks of direct and cross contamination in milk, during the reception, handling and storage of milk. Butters bottle analyzed in this study do not represent a danger to the health of consumers with regard to microbiological characteristics. These results are due to the improvement of the product, which undergoes a heating process and is packed even at high temperatures. In physico-chemical variation was above the law limit the parameters of acidity (% solute normal alkaline) and humidity (%), where 100% of the analyzed samples are outside the standards, which may have occurred due to failure during processing . Of the six of queijeiras assessed (100%), 66.67% (4) do not perform adequately hygienic plant, machinery and tools, used in processing water from artesian wells, cisterns and water tanks in the course of manufacture. Featuring in 100% of samples partial failures in standards microbiological and physico-chemical, making the samples unfit for human consumption because pose risks to consumer health, 90% of food handlers had not satisfactorily personal hygiene, however 100% of producers have shown huge interest in improving the quality of cheese butter produced by them. Finally, it is necessary to monitor these products as a way to 18 ensure their quality and food security, contributing directly to the health conditions of the population, helping maintain a satisfactory nutritional intake.