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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

MICROBIOLOGICAL CHARACTERISTICS OF WHOLE MILK AND DAIRY DRINK PROCESSED BY UHT (ULTRA-HIGH TEMPERATURE) DURING ITS SHELF LIFE

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Author(s):
K.P. Bürger [1] ; A.C.F.B. Carvalho [2] ; A.C. Coleone [3] ; A.M.C. Vidal-Martins [4] ; A.L.L. Cortez [5] ; C.P. Bürger [6] ; L.M. Ferreira [7]
Total Authors: 7
Affiliation:
[1] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias. Departamento Medicina Veterinária Preventiva e Reprodução Animal - Brasil
[2] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias. Departamento Medicina Veterinária Preventiva e Reprodução Animal - Brasil
[3] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias. Departamento Medicina Veterinária Preventiva e Reprodução Animal - Brasil
[4] Centro Universitário de Rio Preto - Brasil
[5] Escritório de Defesa Agropecuária de Registro - Brasil
[6] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias. Departamento Medicina Veterinária Preventiva e Reprodução Animal - Brasil
[7] Universidade Estadual Paulista. Faculdade de Ciências Agrárias e Veterinárias. Departamento Medicina Veterinária Preventiva e Reprodução Animal - Brasil
Total Affiliations: 7
Document type: Journal article
Source: Arq. Inst. Biol.; v. 78, n. 1, p. 129-136, 2020-08-31.
Abstract

ABSTRACT UHT milk and dairy drinks are submitted to the same heat treatment, but they are different products, since the addition of up to 50% of whey is allowed in dairy drinks. The aim of this study was to evaluate the microbiological characteristics of these products in relation to current legislation, during the course of their shelf life. In the present study, 150 samples, 75 of each type of product, from 5 different national brands were analyzed. The 15 samples of each brand were separated into 3 lots containing 5 samples each, analyzed at the beginning, middle and end of the validity period. Upon microbiological analysis all UHT milk samples were in conformance with current legislation. After the samples were opened and chilled for 48 hours, 26.6% of them presented an increased psychrotrophic population. The dairy drink results showed that 12% of the samples were out of conformance with the current legislation. After the samples were opened and chilled for 48 hours, 36% of them presented an increased psychrotrophic population. These results should be considered as an alert in regard to the need for rigorous inspection of UHT milk and dairy drink products. (AU)