tratamento térmico do leite acondicionado em filme plástico em banho-maria heat treatment of raw milk in plastic bags
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ID: 250734
1994
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Abstract
O presente trabalho foi realizado com a finalidade de se conseguir um procedimento de pasteurização prático e de baixo custo para pequenos produtores de leite, assegurando assim um aumento do tempo de conservação e consequentemente de comercialização do produto, sem riscos para o consumidor. Para tal, amostras de leite já acondicionadas em filme plástico (l litro) foram submetidas a diferentes tratamentos térmicos, sempre utilizando-se banho-maria a 70 ± 1,0°C e variando-se os tempos de exposição. Os resultados obtidos se mostraram satisfatórios sob o ponto de vista físico-químico e microbiológico, reduzindo drasticamente em pouco tempo de exposição a população microbiana e eliminando totalmente as bactérias coliformes totais e fecais presentes no leite cru.
In this study one litre plastic bags, filled with raw milk were submited to heat treatments in water bath at 70 ± 1,0°C. The time of treatment varied from 5 to 25 minutes. The results found showed that the heat treatments did not affect the physical-chemical properties of milk at any time and reduced the total microbial population at levels compatible with the Brazilian legal standards and eliminated completely total and feacal coliforms present in the raw milk.
In this study one litre plastic bags, filled with raw milk were submited to heat treatments in water bath at 70 ± 1,0°C. The time of treatment varied from 5 to 25 minutes. The results found showed that the heat treatments did not affect the physical-chemical properties of milk at any time and reduced the total microbial population at levels compatible with the Brazilian legal standards and eliminated completely total and feacal coliforms present in the raw milk.
| Reference Key |
oliveira1994scientiatratamento
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| Authors | ;AJ.de Oliveira;C.R. Gallo;C.M.de Carvalho |
| Journal | journal of the iranian chemical society |
| Year | 1994 |
| DOI |
10.1590/S0103-90161994000100025
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| URL | |
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