ESTUDO DAS CARACTERÍSTICAS MICROBIOLÓGICAS DO LEITE UAT AO LONGO DE SEU PROCESSAMENTO*
With the aim of studying microbiological characteristics of UHT milk (ultra high temperature) during the industrialization, the present study analysed 60 samples of raw milk, 60 of pasteurized and 30 of UHT process, collected ata a factory. It was seen that the population of mesophilic, psychrotroph...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Universidade Estadual Paulista (UNESP) |
| Repositorio: | Repositório Institucional da UNESP |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.unesp.br:11449/218128 |
| Acceso en línea: | http://dx.doi.org/10.1590/1808-1657v73p0272006 http://hdl.handle.net/11449/218128 |
| Access Level: | acceso abierto |
| Palabra clave: | Raw milk pasteurized milk UHT milk mesophilic psichrotrophic spores Leite cru leite pasteurizado leite UAT mesófilos psicrotróficos esporos |
| Sumario: | With the aim of studying microbiological characteristics of UHT milk (ultra high temperature) during the industrialization, the present study analysed 60 samples of raw milk, 60 of pasteurized and 30 of UHT process, collected ata a factory. It was seen that the population of mesophilic, psychrotrophic and sporulated microrganisms decreased with thermal threatment, because the number of microrganisms were 108, 107 and 104 CFU/mL in raw milk, and decreased to 104, 102 and 105 CFU/mL in pasteurized to less tham 1.0, 10.0 and 1.0 CFU/mL in UHT milk. The same was verified with the mesophilic population of thermophils, which, in the pasteurized milk were 103 CFU/mL and UHT 1.0 CFU/mL. The results allow for the conclusion that termal threatment applied to raw material in the production of UHT milk were able to reduce but not to eliminate the initial number of microrganisms. |
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