Abstract
The quality control of dairy products is important to ensure the population health, thus, the chemical composition of these products should be constantly assessed due to the minimum standards required by current law. Due to the functional appeal of these products, their nutritional importance as source of protein, minerals, vitamins and fats, and the increasing purchasing power of the population, the consumption of fermented dairy products has increased significantly in Brazil, specifically in the northeastern region. In this context, the present study aims to evaluate the quality of Brazilian fermented dairy products. For this, labeling, microbiological and physicochemical analyses of 42 samples (yogurts and fermented milk drinks) were performed and the results were compared taking into account the current Brazilian legislation, the distinct mesoregions where samples were collected and the type of inspection registration of the product. The findings suggest poor quality of Brazilian fermented dairy products with regard to microbiological, labeling and physicochemical parameters, and varying quality regarding the mesoregion of origin and inspection registration of products.
Highlights
The yogurt and dairy drinks consumption is growing due to health claims, therapeutic values and taste, especially in emerging countries by the increased purchasing power of most of the population, the emerging middle class
This study aimed to assess the yogurts and fermented dairy drinks quality produced in Brazil
The mesoregions are classified as Sertão, Borborema, Agreste and Zona da Mata, with distinct characteristics: Sertão is characterized by tropical and semi-arid climate; Zona da Mata is humid with abundant rainfall; Borborema is tropical with lowlands and Agreste is tropical with mountains and plateaus [11]
Summary
The yogurt and dairy drinks consumption is growing due to health claims, therapeutic values and taste, especially in emerging countries by the increased purchasing power of most of the population, the emerging middle class. Dairy drinks show reduced contents of saturated fat and cholesterol compared to whole milk, while yogurt shows higher fat content and greater consistency. These products are the most studied, especially due to the functionality appeal, when consumed in sufficient amounts, because they are primary carriers of probiotics and/or prebiotics, and due the therapeutic properties of milk fat for containing conjugated linoleic acid (CLA) and short and medium chain fatty acids [5,6]
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