Abstract
The prolonged milk refrigeration in the dairy farm and its transport in insulated containers on trucks, has given products with lower quality standards since...
Highlights
The prolonged milk refrigeration in the dairy farm and its transport in insulated containers on trucks, has given products with lower quality standards since prolonged refrigeration allow the development of psychrotrophic micro-organisms
These micro-organisms, known by their ability to develop at temperatures lower than 7°C, are normally eliminated through heating treatments applied to milk, on contrast to their proteolytic and lipolytic enzymes, which often withstand even UHT treatments
Proteolytic activity varies greatly among samples, and a significant difference was observed between the mean values of both dairy plants
Summary
Psychrotrophic bacteria and proteolytic activity in refrigerated raw milk Maria de Fátima Barros Leal Nörnberg, Eduardo César Tondo2 & Adriano Brandelli. Foram determinadas contagens de bactérias psicrotróficas e atividade proteolítica de amostras de leite cru refrigerado obtidas de dois laticínios. As contagens médias foram entre 6,0 e 6,5 log UFC/mL, não existindo diferenças significativas entre as duas plantas. Houve grande variabilidade na atividade proteolítica das amostras, existindo diferença significativa entre valores médios das duas plantas. Não houve correlação entre atividade proteolítica e contagens de psicrotróficos, sugerindo que a proteólise está associada a linhagens específicas de bactérias. Com a substituição do leite cru tipo C pelo leite cru refrigerado, o qual deve ser resfriado na propriedade e pode ter até 5,87 log UFC/mL de mesófilos totais no momento de seu recebimento na usina, a preocupação sobre o grupo dos psicrotróficos aumenta ainda mais no mercado laticinista brasileiro.
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