Avaliação microbiológica e físico-química do iogurte natural integral comercializado em Patos, Paraíba.

Abstract

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.