Physico-chemical and microbiological analysis of integral type C pasteurized milk sold in Aracaju-SE

Abstract

Milk is a medium, which offers risk when contaminated, so it is necessary to treat it and control its quality. The study aimed to analyze physical chemistry and microbiologically pasteurized milk sold in Aracaju-SE, so that they meet the rules. Twenty samples of five brands with different batches and selling points were collected. Density, acidity (Dornic and Alizarol), analysis of peroxidase and hydrogen peroxide addition to microbiological analysis: they were subjected to the following analysis. All presented pattern density. Four were inadequate in testing alizarol, demonstrating thermal instability and salt imbalance. Acidosis in Dornic five test samples confirmed to be unstable in the four samples in the test alizarol, it is suggestive of microbial growth by the production of lactic acid. It was found hydrogen peroxide in four samples of brand A, the addition of hydrogen peroxide is used to milk to reduce microorganisms, but poses risks to the consumer to be a detrimental health product. Eighteen samples showed microbial growth, nine of them were also inadequate in the peroxidase test, showing possible fault in the pasteurising and Good Handling Practices. Thus it is confirmed failures in processing and possible adulteration of milk, which necessitates the awareness among producers to develop quality products.