Características da pasteurização do leite de cabra adotada em mini-usinas do Cariri Paraibano.

Abstract

The goat milk is a considered food of high nutritional quality and it is being used more and more in the children's feeding that you/they present any sensibility type to the cow milk. In the present work it was evaluated the physiochemical characteristics, microbiologicas and the efficiency of the pasteurization in the raw goat milk and pasteurized at six located miniplants in the cariri paraibano. The physiochemical analyses, microbiologicas and the efficiency of the pasteurization in the raw goat milk and pasteurized at six located miniplants in the cariri paraibano. The physiochemical analyses consisted in: determination of the acidity in degrees Dornic, Density to 15ºC, fat Tenor, Total Dry Extract and Degreased. The analyses microbiologicas understood Contagem Pattern's determination in Plates (UFC/mL) and of NMP of coliformes to 30/35ºC and 45ºC. The efficiency of the pasteurization was observed through the enzymes fosfatase and peroxidase and of the reduction of the total counting of mesofilos. With base in the obtained results, it can be affirmed that as for the physiochemical patterns 18,33% of the samples of raw goat milk were out of the patterns as the acidity Dornic and 3,33% of the samples of pasteurized milk were out of the patterns as the acidity and density. In what he/she refers to the patterns microbiologicos, it can be affirmed that the quality microbiologica of the goat milk, so much raw as pasteurized, it presents high index of contamination, being 63,33% of the samples of milk pasteurized out of the legal patterns. As for the coliformes to 30ºC and 45th C, he/she was contamination respectively in 50% and 31,66% for the samples of goat milk pasteurized. In the analysis of the efficiency of the pasteurization it was observed that 6,66% of the samples present the positive fosfatase, what means that the pasteurization was not efficient resulting in a subaquecimento of the milk and 25% presented negative peroxidase, in other words, that the temperature and/or the time of the pasteurization exceeded him/it recommended and in the miniplants THE, B and C the efficiency of the pasteurization was of 92,59%, 81,1% and 94,14%, respectively. In the others the efficiency was very low due to contamination powderpasteurization. It is ended that there is need of a program that guarantees a quality control of the goat milk in the area.