Microbiological and physical-chemical characteristics of fermented milk beverages

Andrade, Elisa Helena Paz; Silva, N.M.A.; Resende, M. D. V. de; Souza, M.R.; Fonseca, L. R. C.; Cerqueira, M.M.O.P.; Penna, C.F.A.M.; Leite, M.O.

doi:10.1590/1678-4162-8066

Cited by 4 publications

(4 citation statements)

References 9 publications

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“…The behavior of wash concentration over the fermentation time was already expected and can be observed in fermentative processes that use milk, such as yogurt and fermented milk ( Souza et al, 2013 ; Andrade et al, 2015 ). The studies in the literature on BCS used shorter fermentation times ( Ferreira et al, 2013 ; Saalfeld et al, 2013 ); for this reason, the physicochemical composition did not behave similarly to the present study.…”

Section: Discussionmentioning

confidence: 61%

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

et al. 2021

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Bovine colostrum silage (BCS) is a technique used by milk producers for the conservation of bovine colostrum. However, it is necessary to ensure the safety and quality of BCS, as this food will be supplied to the animals. This study aimed to compare the physicochemical and microbiological compositions of colostrum silage at different fermentation times with milk and bovine colostrum (BC) quality parameters. BC samples were obtained from Jersey animals from one dairy farm. The BC samples (n = 21) were placed in 500-mL plastic bottles, stored vertically and anaerobically fermented for periods of 61–437 days. The following parameters of the physicochemical composition of the BCS were evaluated: acidity, protein, total solids and ash, using the methodologies of Adolfo Lutz Institute (2008). The microbiological analysis was developed according to the methodology proposed by Saalfeld et al. (2013), with adaptations. The acidity, total solids and protein over fermentation time (group 1: 61 to 154, group 2: 200 to 273, and group 3: 280 to 437 days) were not significantly different (P > 0.05). The ash content was significantly different (P < 0.05) in groups 1 and 3 and showed a decrease (moderate negative correlation of −0.63) with increasing fermentation time. Positive correlations were observed between total solids and the protein and ash contents. The genus of microorganisms with the highest occurrence was Lactobacillus spp. (95.2% of BCS) and those of lesser occurrence included Escherichia spp., Actinomadura spp., Streptococcus spp. and Leuconostoc spp. (4.8% of BCS). BCS has a physicochemical composition similar to BC and showed changes during the fermentation period; however, the presence of pathogenic microorganisms in BCSs reinforces the need to further explore the quality parameters for BCS to ensure the safety of animals who receive this food.

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Section: Discussionmentioning

confidence: 61%

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

et al. 2021

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“…This reinforces our results, where milk fat can be related to a reduction in lactic acid bacteria count in a dairy fermented product. Andrade et al (2015) found different results for titratable acidity (p<0.05) using fermented dairy products of different compositions and brands. Costa et al (2019) found similar results (p<0.05) when using sweeteners of different compositions in yogurt, when compared to traditional presentations.…”

Section: Resultsmentioning

confidence: 86%

Avaliação da influência do teor de gordura sobre a cultura protossimbiótica de iogurte grego

et al. 2021

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Iogurtes grego apresentam concentrações elevadas de proteínas e gorduras o que resulta em um aumento constante de seu consumo no mercado brasileiro. Um produto com maiores teores nutricionais permite que este tenha maior valor agregado, o que gera um aumento de interesse por parte dos laticínios brasileiros. Assim, este trabalho objetivou avaliar a influência da concentração mais alta de lipídeos e a presença de corantes e aromatizantes sob a contagem de bactérias ácido láticas (BAL) utilizando marcas distintas de iogurte grego. Os resultados obtidos mostraram a variação de acidez titulável e crescimento de BAL das amostras utilizadas. A amostra T1 apresentou menor crescimento microbiano (1x103 UFC/g) e maior teor de gordura total (6,7%) em comparação às demais. Observou-se variação entre as marcas no que diz respeito à contagem de BAL (p<0,05), mostrando variação entre os produtos dos distintos laticínios amostrados. No que diz respeito à presença ou não de corantes e aromatizantes, não se observou diferença (p>0,05) entre os produtos amostrados. A implementação de uma legislação própria para o produto culminaria na padronização e, possivelmente, melhora na qualidade global de iogurtes gregos comercializados no país.

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“…[14]. The pH differences in the fermented milk may be related to the type and quantity of starter culture used for the manufacture [15].…”

Section: Discussionmentioning

confidence: 99%

“…The Normative Instruction of Brazil [29] establishes a maximum limit of 200 UFC / ml of molds and yeasts in yogurts. The results indicate that there was no contamination by molds and yeasts that usually originate from the environment, packaging or ingredients [15]. Counts above the values are related to the addition of sugar or fruit in the yogurt providing conditions appropriate for yeast multiplication [29] Leandro.…”

Section: Discussionmentioning

confidence: 99%

Chemical and Microbiological Quality Evaluation of Yoghurt Produced and Marketed in Chimoio, Mozambique

Ferrão¹,

Pitrosse²

2018

Food Nutr J

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Background: Among several products derived from milk, yogurt is one of the food products elaborated in the dairy industry of Chimoio. Yogurt quality depends on good quality of the raw material and efficient control at all processing stages. The objective of this study was to analyses the physical-chemical and microbiological quality of the yogurt produced and marketed in Chimoio, Mozambique. Material and Methods: This study was conducted in the Food and Water Laboratory in the Faculty of Engineering of the Catholic University of Mozambique. Twelve samples were purchased from the main Chimoio supermarket. Determination of pH, acidity, total soluble solids, proteins, lipids, and moisture was performed. Microbiological analyzes of yogurt were performed according to the manual of microbiological analysis for total bacteria counting, identification and quantification of Staphylococcus aureus, Yeast and Mold Count, total coliform enumeration and confirmation tests for total coliforms. Results: The mean values were 4.3 Standard deviation (SD) = 0.04 for pH, 1.47 SD 0.08 for titratable acidity, 5.25% SD 0.05 for fat content, 3.11% SD 0.097 for protein and 86.2% SD 0.15 for humidity. Fifty percent of the samples presented aerobic mesophilic bacteria mean 1.8x10 5 CFU / ml. In terms of Molds and Yeasts, it was obtained 0.77x10 2 CFU / ml and in the Staphylococcus aureus count, 0.72x10 2 CFU / ml was obtained. Results of enumeration of total and fecal coliforms in yogurt samples indicate total coliform contamination of 28 NMP / g and 4 NMP / g for fecal coliforms. Conclusion: From the findings, it can be concluded that the analyzed samples of the yoghurt produced and marketed in the city of Chimoio presents satisfactory quality for consumption. Improvement of the handling conditions during the production process should be observed

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Microbiological and physical-chemical characteristics of fermented milk beverages

Cited by 4 publications

References 9 publications

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

Avaliação da influência do teor de gordura sobre a cultura protossimbiótica de iogurte grego

Chemical and Microbiological Quality Evaluation of Yoghurt Produced and Marketed in Chimoio, Mozambique

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