Microbiological and physicochemical evaluation of the UHT milk marketed in Nossa Senhora da Glória – SE

Abstract

UHT milk is defined as the homogenized milk submitted at 130 °C to 150 °C for 2 to 4 seconds in a continuous flow system and cooled to a temperature below 32 °C and packed under aseptic conditions. One of the obstacles of the production chain is the suitability of the product to the quality standards. The objective was to evaluate the microbiological and physicochemical quality of UHT milk marketed in the city of Nossa Senhora da Glória, Sergipe. Samples of three brands were evaluated regarding the mesophilic aerobic bacteria count, sporulated bacteria count, pH, acidity, density, cryoscopic index, protein, fat, total dry extract, defatted dry extract, cooking and alcohol stability. All samples were according to the microbiological standard. Variations were observed in relation to the physicochemical analysis only in the cryoscopic index and pH. The adoption of quality control programs in the milk production chain is fundamental for obtaining products according to the quality standards and prevention of economic losses.