MEDEIROS, Maria do Carmo Rodrigues de.; CARVALHO, Maria das Graças Xavier de.; RIBEIRO, Marcos Swhêud’s Sales.; FAUSTINO, Marcos Vinicius de Araujo Souza.; SOUZA, Dalana Régia Melo de.; ARAÚJO, Vinicius José Apropriano de.
Abstract:
This work aimed to evaluate the microbiological quality and the conditions for storage of the dairy fermented
drink, sold in three commercial points in Patos city, since August/2008 to July/2009. Were realized physicalchemistry
analyses for pH, microbiological for total coliforms, thermotolerants and dairy bacteria, besides the
evaluation of storage in the commercial places. The obtained results were analyzed by the descriptive
statistic. 158 samples were analyzed for total coliforms and thermotolerants, all them were in the standard,
according to IN 16. In relation of the viable dairy bacteria, 23 samples were out of the standard, the pH of
them were approximated 4. The temperature, in the commercial places was out of the standard. However, it
is necessary to search for improve the guarantee f this kind of fermented drink.