LABELING, MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF PASTEURIZED MILK

Abstract: Milk is considered one of the most important foods in the human diet, as it has a constitution rich in proteins, minerals, carbohydrates, lipids and vitamins. However, it is also considered an excellent culture medium and can easily be contaminated by various groups of microorganisms. Thus, the objective of this work was to analyze the microbiological, physicochemical and labeling quality of pasteurized milk marketed in city of Mossoró-RN. Fourteen samples were used, which were submitted to microbiological analysis to determine total mesophilic aerobes, total and thermotolerant coliforms and positive coagulase Staphylococcus, following the official methods, composition analysis with AKSO instrument and verification of labeling according to current legislation. Of the analyzed samples 50% were outside the microbiological standards. For coliforms 36º, 29% (4) of the samples presented results superior to those recommended by the legislation, while for coagulase positive Staphylococcus five samples presented eleveted results. Storage, inadequate temperatures and the way milk is transported are factors that influence microbial multiplication. In the physicochemical analyze, the cryoscopy level was unsatisfactory in 93% (13) of the samples, as well as nonconformity was detected in one sample regarding the value of non-fatty solids, 43% (6) of the samples had fat values lower than recommended of IN 62. Regarding labeling, only 43% of the samples were in compliance with all food labeling requirements, it was found that 40% disagreed with the address, 30% had information on storage incomplete and 20% were without lot information. Changes in composition and labeling may indicate food product fraud or harm to the health of the consumer. Greater supervision of the responsible agencies is necessary to ensure safety in consumption.