Microbiological and physico-chemical characterization of pasteurized milk for the milk program in the State of Alagoas

Nowadays, there are 17 mini-milk processing plants in the state of Alagoas attending the "Fome Zero Program': Microbial and physico-chemical qualities of their products are being monitored at the Food Microbiology Laboratory of the Federal University of Alagoas. Three hundred. and forty eight samples of type C pasteurized milk were analyzed for coliforms at 35 and 45 C; mesophilic and psycrotrophic bacteria, as well as for the presence of Salmonella, according to the methodologies proposed by the Ministry of Agriculture. Physico-chemical analysis parameters (acidity; stability to alcohol; density at 15 degrees C; freezing point; fat and protein contents and fat-free dry extract) were conducted according to the conventional methodology (Adolfo Lutz Institute). Only fat and protein contents were evaluated by using the Ekomilk apparatus. The results showed that 134 (38.5%) and 159 (45.7%) of the samples were in accordance with the parameters officially established; by the Ministry of Agriculture (IN51/2002) for microbiological and physico-chemical parameters, respectively. Salmonella was not detected in the samples. Implementation of good manufacturing practices and HACCP programs will help improving the safety of this product.