PROFILE ASSESSMENT OF CONFORMITY OF DIFFERENT FERMENTED MILKS WITH BRAZILIAN FOOD LEGISLATION
Keywords:
fermented milk, lactic acid bacteria, count.Abstract
Fermented milks are products derived from fermentation of pasteurized or sterilized milk by proper lactic ferments. Among the parameters required, titratable acidity and total lactic acid count in the final product can be highlighted. The aim of this study was to evaluate the profile of compliance of different fermented milks with Brazilian food legislation with regard to microbiological and acidity parameters. Samples were obtained from seven brands of fermented milk commercialized in Viçosa, Minas Gerais. For each brand, were acquired three samples on random days, and then analyzed. Serial dilutions were made and plated on four media: mRS, Rogosa, PDA and PCA. After the incubation period was completed, plates were counted, and colonies with characteristic morphology observed in MRS and Rogosa medium were isolated and striated in solid agar to confirm purity of the colonies, Gram staining, morphology and catalase. For each sample, titratable acidity and pH were assessed. All samples showed acidic pH values and in accordance with the law. Among the seven samples, five of them (71.5%) specified the microorganism specie present in their product, however only one (14.3%) mentioned the microorganism counting expected in the product´s portion. In relation to microorganism counting all the samples were in conformity with the current legislation. Thus, fermented milks commercialized in the local market of Viçosa meet the criteria of identity and quality recommended by specific legislation for fermented milk.Downloads
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