Presença de Pseudomonas spp em função de diferentes etapas da ordenha com distintos manejos higiênicos e no leite refrigerado

Fagundes, Celso Medina; Fischer, Vívian; Silva, Wladimir Padilha da; Carbonera, Nádia; Araújo, Márcia Ribeiro de

doi:10.1590/s0103-84782006000200032

Cited by 22 publications

(27 citation statements)

References 5 publications

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“…The temperature of fresh milk samples (zero hour) was higher in the early hours of storage in both the rainy season and in the dry season because at the collection time, the milk had not been completely cooled. According to Fagundes et al (2004), at the second hour after milking, temperature should be 4°C. According to Brasil (2011), the storage temperature of refrigerated raw milk at the production source should be below 7°C within three hours after milking.…”

Section: Laboratory Analysesmentioning

confidence: 99%

Effect of temperature of storage on the composition and microbiological quality of raw milk

Silva¹,

Nicolau²,

Neves³

et al. 2015

Afr. J. Microbiol. Res.

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The aim of the study was to evaluate the quality of refrigerated raw milk from dairy farms located in Southwestern state of Goiás during the rainy and dry seasons. Fresh milk samples were collected from bulk tank and stored for 0, 24, 48 and 72 h for the evaluation of psychrotrophic microorganisms counts, titratable acidity, chemical composition, somatic cell count (SCC) and total bacterial count (TBC). In the rainy season, the average temperature of the refrigerated raw milk samples was 17.4, 6.0, 6.1 and 5.3°C and in the dry period, the average temperature was 9.2, 2.4, 3.8 and 1.4°C for 0, 24, 48 and 72 h of storage, respectively. The physicochemical characteristics of refrigerated milk were consistent with the maximum limits established by Brazilian legislation after storage for 72 h in expansion tanks; however, in the dry period, refrigerated milk should not remain stored for more than 24 h due to the high TBC values. The results of the microbiological analyses revealed failures in the cleaning of equipment and utensils used for milking, demonstrating need for greater hygiene in the collection and maintenance of refrigerated milk at the production source.

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Section: Laboratory Analysesmentioning

confidence: 99%

Effect of temperature of storage on the composition and microbiological quality of raw milk

Silva¹,

Nicolau²,

Neves³

et al. 2015

Afr. J. Microbiol. Res.

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“…According to Hantsis-Zacharov e Halpern (2007), monitoring the predominant psychrotrophic species responsible for the production of heat resistant enzymes offers an efficient tool in improving the milk quality. Pseudomonas is the Gram negative species most commonly isolated from refrigerated raw milk (COUSIN, 1982;FAGUNDES et al, 2006;VANETTI, 2006;SORHAUNG;STEPANIAK, 1997) due to its great ability to grow considered the most common producer of lipases in milk. Improper cleaning of the teats and bins and waste water from expansion tanks represent important sources of Gram negative bacteria incorporation to milk (SANTANA et al, 2004).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

“…Improper cleaning of the teats and bins and waste water from expansion tanks represent important sources of Gram negative bacteria incorporation to milk (SANTANA et al, 2004). Significant contamination by Pseudomonas occurs due to improper sanitizing of milking equipment and failures during storage and transportation of refrigerated milk (FAGUNDES et al, 2006;KUMARESAN et al, 2007).…”

Section: Physicochemical Analysesmentioning

confidence: 99%

“…The psychrotrophic bacteria existing in raw milk may come from the environment or milking equipments (FAGUNDES et al, 2006;SANTANA et al, 2001;SILVA et al, 2011;YAMAZI et al, 2010). Thus, the refrigeration process does not ensure the microbiological quality of the milk until it arrives at processing plant, being important a correct handling with good milking practices (GUERREIRO et al, 2005;SILVA et al, 2011;VALLIN et al, 2009;YAMAZI et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Refrigerated raw milk quality of a processing plant in the north of Parana after the implementation of changes imposed by NI 62 of 2011

et al. 2012

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This study aimed to compare the microbiological and physicochemical quality of raw milk from individual and collective tanks, identify the psychrotrophic microbiota of refrigerated raw milk and verify compliance with current legislation. The enumeration of proteolytic and lipolytic psychrotrophs, as well as, populations of mesophilic aerobes, total coliforms, E. coli and enterobacteria was carried out. The psychrotrophic microbiota was characterized by morpho-tinctorial tests. Determination of fat content, protein, lactose, total solids, titratable acidity, cryoscopic index and somatic cells count (SCC) were also conducted. The average counts of mesophilic aerobes did not met the minimum quality requirements; however, the average results of SCC and the physicochemical parameters were in accordance with Brazilian legislation. The psychrotrophs counts were on average 90% of the total count of mesophilic aerobes, with psychrotrophic population of less than 6 log CFU/ml. A high percentage of proteolytic and lipolytic psychrotrophs in relation to psychrotrophs total counts was found. Considering the two weeks testing, there was a significant difference (P> 0.05) between milk samples from collective and individual tanks only for total coliforms and for protein and lactose contents. Although the predominant psychrotrophic microbiota was Gram negative bacilli, but Gram positive bacteria were also found. Thus, the population of mesophilic aerobes in disagreement with the legislation and the high counts of psychrotrophic and Gram negative population in milk are indicative that yet, there are problems in the sanitary-hygienic production, storage and transportation of refrigerated raw milk produced in the region studied. Therefore, there is a gap between the practices recommended by legislation and the actions really found in the Brazilian milk production chain. ResumoEste estudo teve como objetivo comparar a qualidade microbiológica e físico-química de leite cru proveniente de tanques individuais e coletivos, identificar a microbiota psicrotrófica do leite cru refrigerado e verificar o cumprimento da legislação vigente para este alimento. Realizou-se a contagem da microbiota de psicrotróficos, proteolíticos, lipolíticos, aeróbios mesófilos, coliformes totais, E. coli e enterobactérias. A microbiota psicrotrófica foi caracterizada através de testes morfotintoriais. Análises dos teores de gordura, proteína, lactose, sólidos totais, acidez titulável, índice crioscópico e contagem de células somáticas (CCS) também foram realizados. As contagens médias de aeróbios mesófilos não atenderam aos requisitos mínimos de qualidade, já os resultados médios de CCS e os parâmetros físico-químicos estudados estavam de acordo com a legislação vigente. A contagem de psicrotróficos foi, em média, 90% da contagem total de aeróbios mesófilos, com contagens de psicrotróficos menores que 6 log UFC/ml. Foi encontrada alta porcentagem de proteolíticos e lipolíticos em relação à contagem total de psicrotróficos. Considerando as duas semanas...

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“…No entanto, a temperatura de estocagem máxima do leite deve ser de 7 °C, segundo o Ministério da Agricultura, Pecuária e Abastecimento (BRASIL, 2011) A oscilação da temperatura do leite em diferentes pontos do tanque de expansão contribui para multiplicação de micro-organismos, pois desta forma há apenas resfriamento de certas porções do leite, não atingindo toda sua extensão (FAGUNDES et al, 2006). Boa parte dos micro-organismos que compõe a microbiota do leite são psicrotróficos, o que reduz a viabilidade do leite cru refrigerado.…”

Section: Introductionunclassified

Temperatura Do Leite Mensurada Pelo Termostato E Termômetro Em Diferentes Pontos Do Tanque De Expansão

Oliveira¹,

Cunha²,

Castilho³

et al. 2016

RBTA

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O resfriamento do leite após a ordenha em todas as dimensões dos tanques de expansão deve preservar as características do leite. Portanto, o objetivo do trabalho foi verificar a temperatura do leite cru mensurada por termostato e termômetro em pontos superficiais e do fundo de 33 tanques de expansão no Vale do Rio Doce (MG). Os dados foram relacionados com a qualidade do leite e conhecimento dos produtores quanto à refrigeração do leite. A temperatura média mensurada pelo termostato do tanque de refrigeração foi inferior (p<0,05) às temperaturas médias mensuradas pelos termômetros, mas estas foram iguais (p>0,05) em pontos diferentes no interior do tanque. A contagem bacteriana do leite foi maior (p<0,05) em tanques com alta temperatura de armazenamento, o que causou desconformidade de 42,4% de amostras quanto a legislação. A falta de informação dos produtores a respeito da refrigeração correta do leite e a refrigeração inadequada de tanques comprometeram a qualidade e conformidade de 10% de amostras quanto à legislação. A manutenção e inspeção de tanques devem ser efetivadas de forma constante. PALAVRAS-CHAVE:Qualidade. Refrigeração. Legislação. Inspeção.

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Presença de Pseudomonas spp em função de diferentes etapas da ordenha com distintos manejos higiênicos e no leite refrigerado

Abstract: RESUMO O experimento foi conduzido, visando detectar

Cited by 22 publications

References 5 publications

Effect of temperature of storage on the composition and microbiological quality of raw milk

Effect of temperature of storage on the composition and microbiological quality of raw milk

Refrigerated raw milk quality of a processing plant in the north of Parana after the implementation of changes imposed by NI 62 of 2011

Temperatura Do Leite Mensurada Pelo Termostato E Termômetro Em Diferentes Pontos Do Tanque De Expansão

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