Bom" (70 a 90%), "Regular" (50 a 69%), "Ruim" (20 a 49%) e "Péssimo" (0 a 19%). Os resultados demonstraram que as indústrias avaliadas neste trabalho, embora sejam empresas sob inspeção federal, possuem sérias deficiências em seus PAC que podem comprometer a inocuidade dos produtos acabados, visto que não há uma gestão da qualidade eficiente e eficaz.Palavras-chave: qualidade; inocuidade; leite; lácteos. ABSTRACTFoodborne diseases are the most serious public health issues in the world. Milk and dairy products are often involved in outbreaks of foodborne illnesses. Recently, the Brazilian government has made several efforts to prevent these diseases, among them, approval of several standards related to the adoption of quality programs in dairy products. In this context, this study aimed to evaluate the level of implementation of self-control programs in dairy industries. Fifteen dairy industries settled in South of Minas Gerais state and registered in the Brazilian federal inspection service were evaluated. A checklist was developed and applied by the method of direct observation and also through inquiries to employees and owners. All evaluated establishments were classified as "bad" or "extremely bad", demonstrating that they did not meet even 50% of items described in the legislation for self-control programs implementation (SCPI). Industries were also evaluated separately for each control element obtaining different rankings from "great" (between 91 and 100% suitability), "good" (70 to 90%),"regular" (50 to 69%), "bad" (20 to 49%) and "extremely bad"(00 to 19%). The results showed that industries evaluated in this study have serious deficiencies in their SCPI, which may compromise the safety of finished products since there is no efficient and effective quality management.
This study aimed to evaluate the effect of casein to fat ratios (0.68, 0.72, and 0.76) on the functional properties of Prato cheese at 2, 15, 30, and 45 days of ripening. The different ratios did not interfere with the physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability and sensory profile of the cheeses among the treatments. However, pH, proteolysis indices, texture profile, L* and b* color parameters of the cheeses changed through the ripening time. The cheeses made from milk standardized to casein/fat ratio of 0.68 presented lower chewiness values. The casein to fat ratio of 0.68 increased the protein and fat recoveries, and provided greater meltability and greater formation of free oil when compared to cheeses made from milk with casein to fat ratio of 0.76. Therefore, casein to fat ratio of 0.72 is recommended for the production of Prato cheese as the cheese presents good functional properties at this value, such as intermediate melting and chewiness, and less release of free oil.
RESUMOA multiplicação de estirpes de Pseudomonas fluorescens 07A e 041 em condições de refrigeração foi avaliada neste trabalho, bem como seu potencial proteolítico usando-se ágar-leite e azocaseína como substrato. Foi possível observar a multiplicação dos isolados nas temperaturas de refrigeração, sendo que ocorreu um aumento da multiplicação na medida em que se aumentou a temperatura e o período de estocagem. A atividade proteolítica dos isolados foi demonstrada pelo ágar-leite, sendo que a do isolado 07A foi superior à de 041, o que também foi observado pela técnica de azocaseína. Esse resultado se deve à variabilidade genética entre os microrganismos psicrotróficos e a expressão de suas enzimas proteolíticas. A legislação brasileira preconiza o uso de temperaturas de refrigeração para o armazenamento do leite cru na propriedade rural e no estabelecimento processador. Entretanto, as temperaturas estabelecidas não inibem a multiplicação de microrganismos psicrotróficos. Portando, é imprescindível assegurar a adoção de boas práticas de produção para evitar contaminações, além do controle efetivo do tempo e da temperatura de estocagem do leite cru para se evitar a sua contaminação durante a produção e não comprometer a sua qualidade e de seus derivados.Palavras-chave: psicrotrófico; proteólise; leite cru; substrato. ABSTRACTThe multiplication of Pseudomonas fluorescens strains 07A and 041 under refrigeration conditions was evaluated in this work, as well as its proteolytic potential using milk agar and azocaseína as substrate. It was possible to observe the multiplication of the isolates at the cooling temperatures, and an increase in multiplication occurred as the temperature and the storage period were increased. The proteolytic activity of the isolates was demonstrated by milk agar, and that of isolate 07A was higher than that of 041, which was also observed by the azocasein technique. This result is due to the genetic variability between psychrotrophic microorganisms and the expression of their proteolytic enzymes. Brazilian legislation recommends the use of refrigeration temperatures for storage of raw milk in the rural property and in the processing establishment. However, established temperatures do not inhibit the multiplication of psychrotrophic microorganisms. Therefore, it is essential to ensure the adoption of good production practices to avoid contamination, as well as the effective control of the time and temperature of storage of raw milk to avoid contamination during production and thus not compromise its quality and its derivatives.
RESUMOA higienização ineficiente das superfícies de equipamentos tais como trocadores de calor têm como consequência o acúmulo de resíduos minerais que podem formar incrustações (fouling) de difícil remoção. Representam um dos maiores problemas para a operação de equipamentos, pois comprometem o seu desempenho e prejudicam o seu funcionamento, além de maior gasto com produtos químicos para ser realizado o processo de higienização. Além disso, devido à presença de resíduos minerais nas superfícies mal higienizadas, pode haver a adesão e a formação de biofilmes por microrganismos. Isso compromete a qualidade e vida de prateleira do leite e de seus derivados e pode colocar em risco a saúde do consumidor. Esta revisão bibliográfica tem como objetivo abordar os aspectos relevantes da formação de biofilmes em trocadores de calor, além do processo de formação de incrustações e os seus aspectos negativos para a indústria laticinista.Palavras-chave: microrganismos; adesão; higienização; incrustações. ABSTRACTThe inefficient surface cleaning of equipments such as heat exchangers results in the accumulation of mineral residue that can form fouling which are difficult to
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