Physicochemical and microbiological quality of the type C pasteurized milk from Londrina - PR Metropolitan Region

Abstract

The Brazilian legislation defines physicochemical and microbiological parameters of identity and quality of pasteurized milk, which can be classified as A B and C, and in whole, standardized, semi-skimmed and skimmed milk. Quality and classification of pasteurized milk are directly related to its production, microbial load and physicochemical characteristics. The aim of this study was to analyze the microbiological and physicochemical characteristics of standardized type C pasteurized milk commercialized in the region of Londrina and to compare them to the standards defined by the actual Brazilian legislation. Two brands of milk were analyzed, three lots of each one and four samples of each lot, for their physicochemical (alkaline phosphatase and peroxidase activities, pH, titratable acidity, density, stability to alizarol, total solids, non-fat solids, lipid content and protein content) and microbiological (Salmonella sp. detection, most probable number of coliforms at 35 and at 45 °C, and aerobic mesofilic bacteria count) characteristics. According to the limits established by the Normative Instruction n.51 of 2002, all the analyzed samples had their characteristics approved. These results showed that the evaluated milk samples presented the demanded characteristics for the product, guaranteeing a good quality food for the Londrina population.