Avaliação do padrão de identidade e qualidade de leites fermentados probióticos

Abstract

This study aimed the evaluation of five different brands of commercial fermented milk with and without claim performance in two measurements, at the beginning and end of the period of validity. We evaluated the effects of storage on the Lactobacilli, pH, acidity and the presence of contaminants. We evaluated also the labeling of the products and compared results to the parameters required by the Brazilian laws. The carried out physico-chemical determinations were: fat, protein, acidity and pH. For microbiological analysis was performed count total and thermotolerant coliform, lactobacilli and yeast. The results showed that, during storage, there were physical, chemical and microbiological changes in the products. There was a reduction of up to a logarithmic cycle in the number of lactobacilli, probably due to the storage conditions (time and temperature) and to the changes in pH and acidity. However, all the counts remained within the established standards. The labels of fermented milk are not yet compliant with the requirements of ANVISA (National Health Surveillance Agency).