THE HYGIENIC-SANITARY STUDY OF DIFFERENT KINDS OF YOGURT

Authors

  • FERNANDO LEITE HOFFMANN UNESP
  • FERNANDO CARLOS PAGNOCCA UNESP
  • MARIA LUIZA SILVA FAZIO
  • TÂNIA MARIA VINTURIM

DOI:

https://doi.org/10.5380/cep.v15i2.14052

Keywords:

IOGURTE-CARACTERÍSTICAS MICROBIOLÓGICAS. YOGURT-MICROBIOLOGICAL CHARACTERISTICS.

Abstract

A survey of the microbiological characteristics of yogurt commercialized in São José do Rio Preto, State of São Paulo, Brazil, was carried out, analyzing 18 samples with different flavors. It was observed that most samples presented high counts of thermophilic and mesophilic aerobic bacteria, besides low counts of psychrophic aerobic bacteria, when compared with the previous counts. None of the analyzed samples presented total, fecal (Escherichia coli) coliforms and Salmonella sp. Six samples (33.3%) presented counts of Staphylococcus aureus. Thirteen samples (72.2%) presented molds and yeasts, three of these (23.1%) did not adjust to Brazilian legislation. The conclusion was reached that three samples proved to be inadequate for consumption according to the regulation in effect.

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How to Cite

HOFFMANN, F. L., PAGNOCCA, F. C., FAZIO, M. L. S., & VINTURIM, T. M. (1997). THE HYGIENIC-SANITARY STUDY OF DIFFERENT KINDS OF YOGURT. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(2). https://doi.org/10.5380/cep.v15i2.14052

Issue

Vol. 15 No. 2 (1997)

Section

Artigos

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