BRITO, G. A.; http://lattes.cnpq.br/7881846950432067; BRITO, Grayce Alves de.
Resumo:
Yogurt has a extremely important role in food through cooperation in bowel
function. And like all animal products should load control microorganisms to not
cause harm to public health. The yogurt production requires a series of conditions,
since its processing to marketing, to have security in health quality and organoleptic.
The objective of this research was to evaluate some parameters of microbiological
and physico-chemical yogurt sold in the city of Patos-PB. For this we analyzed 39
samples from three different brands collected during the months of June and July
2013. Of all the brands and lots evaluated, 12.82% had values above allowed for
coliform and 35.89% showed the presence of mesophilic microorganisms above
normal. Some pH values of the samples, in general, 8 (20.51%) samples showed a
slight increase, or had values slightly changed in relation to the parameters indicated
as normal. While the acidity were within the limits. These results indicated that a
change may be occurring in the production process in most of the samples, and
excessive coliform and mesophilic point in precarious hygiene of employees and
machinery, so it turns out that it needs a greater share of the supervisory bodies the
services of Municipal Inspection and Sanitary Surveillance.
