bachelorThesis
Tempo de vida útil de leite pasteurizado padronizado de diferentes marcas comercializadas na região de Londrina-Pr
Fecha
2013-04-18Registro en:
QUEIROZ, Francislaneo Alves.; ROSALINO, Silvio. Tempo de vida útil de leite
pasteurizado padronizado de diferentes marcas comercializadas na região
de Londrina-PR. 2013. 44 f. Trabalho de Conclusão de Curso
(Graduação) - Universidade Tecnológica Federal do Paraná, Londrina, 2013.
Autor
Queiroz, Franscislaneo Alves
Rosalino, Silvio
Resumen
The useful life of a product can be compromised if the stages of
production and distribution present some irregularities. This study aimed to
assess the microbiological quality (coagulase positive, Count standard
Coliforms at 35 º C, Coliforms at 45 º C and psychrotrophic) and
physicochemical (Titratable Acidity, Test Alcohol Testing Phosphatase and
Peroxidase and pH) of pasteurized standardized marketed in the region of
Londrina. We analyzed three different marks (A, B, C) along the shelf, with two
batches of each brand, conditioned parallel to temperatures between 5 and 7 °
C (temperature recommended and usual in industrial chambers as law) and
from 10 to 12 º C (usual temperature in homes and outlets). The results showed
that the effect of temperature (above recommended by law), as well as the
initial count (in greater numbers) decreased the life of the product with these
microbiological stability and physicochemical affected. A good quality
pasteurized and stored at temperatures 5-7 ° C as recommended by the current
legislation, can have a significant useful life.