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Os produtos lacteos, sao fonte importante para se obter nutrientes necessarios para um bom funcionamento do organismo humano. Com o mercado consumidor em alta, sentiu-se a necessidade de adicionar ingredientes que auxiliam tanto na aceitacao do produto final, quanto o tornando uma refeicao mais nutritiva. Objetivou-se a elaboracao de iogurte natural que uniu as propriedades nutritivas do abacaxi e do mel de abelha. As tres formulacoes do produto (A,B e C) foram submetidas a analises microbiologicas (Coliformes a 35oC e 45oC, Salmonella sp/25g., Staphylococcus spp., Contagem total de bacterias aerobias Mesofilas (CTM) e Psicotroficas) seguindo metodologia descrita por Silva (2010) e a analises fisico-quimicas (Umidade, Cinzas, Solidos Soluveis (oBrix), pH, Acidez e Proteinas) utilizando metodologia do Instituto Adolfo Lutz (2008). As tres formulacoes apresentaram ausencia emtodos os parâmetros microbiologicos analisados, exceto para CTM, apresentando valores de 1x 10 e 1,5x 10UFC/g, estando dentro dos padroes estabelecidos. Nas analises fisico-quimicas, esteve dentro dos padroes para acidez (0.803, 0.904 e 0.934) e proteinas (2.98, 3.75 e 4.39) e fora dos padroes para oBrix (37.1, 37.4 e 41.5), nao existindo padroes especificos para os demais parâmetros. Conclui-se que todas as formulacoes estao aptas a comercializacao, dependendo apenas da preferencia sensorial dos consumidores. Yogurt added pineapple pull, honey base: Development, microbiological profile and physicochemical Abstract : Dairy products are an important font to obtain nutrients necessary for proper functioning of the human body. In the consumer market for high, felt the need to add ingredients which assist both the acceptance of the final product, as becoming a more nourishing meal. Aimed to the development of natural yogurt that united the nutritional properties pineapple and honey. The three product formulations (A, B and C) were subjected to microbiological tests (Coliformes at 35 ° C and 45 °C, Salmonella sp/25g., Staphylococcus spp., Total count of aerobic bacteria mesophile (CTM) and psicotrophic) following the methodology described by Silva (2010) and physicochemical analysis (humidity, ash, soluble solids (° Brix), pH, acidity and protein) using the methodology of the Adolfo Lutz Institute (2008). All three formulations presented absence in all microbiological parameters analyzed, except for CTM, with values of 1x 10 and 1.5x 10UFC/g, and within established standards. The physico-chemical analysis, was within the standards for acidity (0803, 0904 and 0934) and protein (2.98, 3.75 and 4.39) and non-standard for Brix (37.1, 37.4 and 41.5), and there are no specific standards for the other parameters. It is concluded that all formulations are suitable for consumption, depending only on sensory consumer preference.

Iogurte adicionado de polpa de abacaxi, base mel: Elaboração, perfil microbiológico e físico-químico