THE IMPORTANCE OF PASTEURIZATION: MICROBIOLOGICAL COMPARISON BETWEEN RAW AND PASTEURIZED MILK, TYPE B

Abstract

Milk is one of the most nutritionally complete foods, being an important substrate for microorganisms, making it highly perishable. For this reason, pasteurization is critical for eliminating the pathogenic microbiota and part of deteriorating microbiota from the milk. The objective of this study was to evaluate the results of the microbiological quality of milk type B after pasteurization, during the month of January 2011, in cooperative dairy in Sao Jose dos Campos, São Paulo. The laboratory of a cooperative dairy held daily analysis of samples of raw and pasteurized milk. In the raw milk samples the bacterial count of heterotrophic mesophilic, strict and facultative aerobic viable was analyzed. In the samples of pasteurized milk the count of mesophilic heterotrophic bacteria, strict and facultative aerobic viable, enumeration of coliforms and fecal coliforms was analyzed. The results were compared to the quality standards required by the current legislation. All raw milk samples were in accordance with the standard required for milk type B, ensuring their microbiological quality. After heat treatment there was a significant reduction in samples results, as expected. The pasteurized milk samples showed a satisfactory enzymatic profile with the absence of alkaline phosphatase and the presence of peroxidase. The analysis helped confirm the success of the pasteurization and the absence of recontamination, ensuring food security of the product.