Open AccessAvaliação físico-química e microbiológica de doces pastosos de leite comercializados na região de Lavras - MG
Author(s) -
Anderson Henrique Venâncio,
Bruna Azevedo Balduino,
Fernanda Bortolanza Pereira,
Francielly Corrêa Albergaria,
Diana Carla Fernandes Oliveira,
Mônica Aparecida da Silva,
Michelle Carlota Gonçalves,
Sabrina de Souza Nascimento,
Roberta Hilsdorf Píccoli
Publication year - 2021
Publication title -
revista agrária acadêmica
Language(s) - English
Resource type - Journals
ISSN - 2595-3125
DOI - 10.32406/v4n3/2021/117-124/agrariacad
Subject(s) - food science , mesophile , microbiology and biotechnology , biology , bacteria , genetics
The study aimed to evaluate the physicochemical and microbiological quality of five brands of dulce de leche called A, B, C, D and E. The samples were collected in an establishment and taken to the Food Microbiology Laboratory. Aerobic mesophilic microorganisms, fungi, and yeasts, coagulase-positive staphylococcus (CPS) and enterobacteria were quantified. Temperature, pH and acidity were also determined. The results showed that the brands C, D and E are following the legislation. Regarding the physicochemical analysis were adequate. It is emphasized that there must be an inspection and the cleaning of utensils so that the food becomes safe in this way.