Evaluation of microbiologica lquality of fermented milk beverages with added fruit pulp

The Milk Beverages with added fruit pulp are products that are a few years in the market. These are the product of exploitation of a residue of cheese making, the whey of milk that has functional properties and also started to be added as a protein source, and used as raw material for various derivatives, such as ricotta, milk beverages, among others. Whereas milk derivatives and itself milk as foods with high nutritional value to humans and its supply chain, an activity that has significant socioeconomic impact in Brazil, it is essential to highlight the role of quality and standardization of these products. This study aimed to assess whether fermented milk beverages with added fruit pulp to meet established by RDC No. 12 and the Technical Rules of Identity and Quality of Milk Drinks, as the microbiological standards. In the analysis of lactic acid bacteria, the number of CFU / mL is within the standards required by law; already for yeast and mold the five brands tested had significant results regarding the development of these large. For Salmonella spp. and fecal coliform, all brands showed no presence of these micro-organisms. Therefore, in most milk beverages, those required by law, as to guarantee product quality and consumer safety, standards have been met.