INFLUENCE OF ENZYMATIC ACTIVITY OF PSEUDOMONAS FLUORESCENS 041 IN LABNEH
DOI:
https://doi.org/10.5935/2238-6416.20120018Keywords:
cooled raw milk, psychrotrophic bacteria, spoilageAbstract
Refrigeration of milk in farms permits selection of psychrotrophic bacteria, that with its enzymatic activity, compromise quality of dairy products. The aim of this work was to evaluate the implications caused by enzymatic activity of Pseudomonas fluorescens 041 in production of Labneh. Pasteurized milk was inoculated with 106 CFU.mL-1 of Pseudomonas fluorescens 041. Labneh was produced immediately after inoculation of milk and after storage of inoculated milk at 4 ºC per 48 hours, 72 hours and 96 hours. Physicalchemistry quality of milk and Labneh whey was determined, as well as the economical yield, technical yield and GL coefficient. It was observed alterations in physical-chemistry characteristics of whey and of Labneh produced with milk storaged after 48 hours. It was verified increase of milk volume used to produce Labneh, being the economical and technical yields and GL coefficient affected by time. Therefore, reduction of storage time of milk under refrigeration and adequate hygiene of equipments and milking place are practices that must be adopted in order to ensure quality and yield of final dairy product..
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