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Milk is a food consumed all over the world, rich in proteins, carbohydrates, fatty acids and vitamins, it is a conducive medium for the development of microorganisms. The objective of the work was to evaluate the quality of pasteurized milk produced in the region of Araguaína, regarding its total microbial load, determine NMP of total and thermotolerant coliforms and the presence of Salmonella spp. The results indicate that the samples have bacterial counts above the allowed standard. As for the results for total coliforms, both samples showed a result> 110.0 NMP / mL, in relation to the thermotolerant (fecal) coliforms, milk “A” presented 46.0 NMP / mL and Milk “B”> 110.0 NMP / mL, indicating values outside the sanitary standards. In the research of Salmonela spp. the result was negative. Dairy products are believed to have an inadequate pasteurization process or, contamination occurs in one of the stages of the process.

brazilian journal of development

AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DO LEITE PASTEURIZADO TIPO C PRODUZIDO NA REGIÃO DE ARAGUAÍNA-TO / EVALUATION OF THE MICROBIOLOGICAL QUALITY OF PASTEURIZED MILK TYPE C PRODUCED IN THE REGION OF ARAGUAÍNA-TO