Abstract
Doce de leite is a milk derivative that has high consumption in Brazil and South American countries. Due to the addition of sucrose and the high concentration of dairy solids, not only the rheological aspects of the product came to be admired by the South Americans, but also its economic and nutritional importance. The association the popular flavor to the nutritional benefits of milk and a longer shelf life, also provides the distribution of the product without the need for refrigeration. Although industrialized, Brazilian doce de leite is not standardized having many differences between brands and batches. In order to assess the incidence of bacterial and fungal contaminants in doce de leite, aliquots of three different batches of eight brands with SIF, produced in different states of Brazil and sold in Juiz de Fora (MG) were analyzed to assess the viability of microorganisms such as aerobic mesophils, coliforms at 30oC and 45oC, yeasts and molds, coagulase positive staphylococci, besides the research of Salmonella sp. and Listeria monocytogenes . Aerobic mesophils, molds, yeasts and coagulase negative staphylococci were recovered. The results showed that despite the creamy doce de leite having low water activity, it can allow microbial growth during storage.
Highlights
The results showed that despite the creamy doce de leite having low water activity, it can allow microbial growth during storage
De acordo com o Regulamento Técnico para Fixação de Identidade e Qualidade de Doce de Leite, aprovado pela Portaria No 354 de 4 de setembro de 1997 do Ministério da Agricultura Pecuária e Abastecimento (BRASIL, 1997), entende-se por doce de leite, o produto com ou sem adição de outras substâncias alimentícias, obtido por concentração e ação do calor a pressão normal ou reduzida do leite ou leite reconstituído, com ou sem adição de sólidos de origem láctea e/ ou creme e adicionado de sacarose
O objetivo deste trabalho foi avaliar a incidência de micro-organismos contaminantes em doces de leite pastosos brasileiros
Summary
Doce de leite is a milk derivative that has high consumption in Brazil and South American countries. Due to the addition of sucrose and the high concentration of dairy solids, the rheological aspects of the product came to be admired by the South Americans, and its economic and nutritional importance. Brazilian doce de leite is not standardized having many differences between brands and batches. Incidence of bacterial and fungal contaminants in doce de leite, aliquots of three different batches of eight brands with SIF, produced in different states of Brazil and sold in Juiz de Fora (MG) were analyzed to assess the viability of microorganisms such as aerobic mesophils, coliforms at 30°C and 45°C, yeasts and molds, coagulase positive staphylococci, besides the research of Salmonella sp.
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