MICROBIOLOGICAL QUALITY OF MILK PRODUCTS RATED BY LABORATORY ANALYSIS OF FOOD AND WATER FROM THE FACULTY OF PHARMACY / UFJF

Abstract

The milk and dairy foods have high in nutritional value, essential to human nutrition, providing nutrients for growth, development and maintenance of their health, such as carbohydrates, proteins, lipids and minerals. Thus are excellent culture media for microorganisms desirable, spoilage and pathogens. The quality of the final product may present compromised if the milk is not obtained in a hygienic manner or when they are not adopted Good Manufacturing Practices. Quality control of food is a legal requirement and an essential factor for the promotion and protection of public health by reducing levels of toxi-infections and providing greater acceptability and competitiveness of the products on the market. This study examined between January 2005 and March 2010, 471 samples of milk products in the Analysis of Food and Water, given the growing demand for 37 indust rial establi shment s. The analysis results were compared with their respective legislation in force. There was a high proportion of samples in disagreement. Of the total sample, 105 (22.4%) were in di sagreement with the mi crobi al standards. The yogurt (42.0%) and Reino cheese (40.0%) were the dairy products that most samples were in di sagreement . It is recommended the adoption of Good Manufacturing Practices, quality monitoring and quality assurance system to reduce production costs and ensure the safety of marketed products.