Avaliação do uso de ozônio em temperaturas de leite cru refrigerado na contagem de psicrotróficos

2021 ◽  
Author(s):  
João Pedro Maziero ◽  
Carolina Toledo Santos ◽  
Pricila Veiga dos Santos ◽  
Juliano Gonçalves Pereira
Keyword(s):  
Raw Milk ◽  
Psychrotrophic Bacteria ◽  
P 75 ◽  
Dairy Science

A qualidade do leite cru está associada às boas práticas de ordenha proveniente de rebanhos sadios e com refrigeração obrigatória do leite cru na granja leiteira entre 4 e 7° C, podendo chegar até, no máximo, 9° C durante a coleta final (BRASIL 2018). Embora a refrigeração seja eficaz para aumentar a vida útil do leite cru, a manutenção das baixas temperaturas favorece a multiplicação de bactérias psicrotróficas, que produzem proteases e lipases termorresistentes, que permanecendo ativas mesmo após a pasteurização, podem afetar negativamente, tanto o próprio leite, quanto seus derivados (RIBEIRO et al., 2018). Visando reduzir a contagem de microrganismos psicrotróficos no leite cru, o presente trabalho avaliou a eficácia da aplicação de ozônio, considerado um bactericida verde por não ser poluente e não deixar resíduos no alimento, diretamente no tanque de resfriamento. As amostras de leite cru foram obtidas de um rebanho saudável e recolhidas diretamente do tanque de resfriamento da propriedade e armazenadas em frascos estéreis com volume de 6 litros sob refrigeração (4 e 9° C). A aplicação do ozônio seguiu delineamento fatorial com variáveis independentes sendo as temperaturas do leite (4 e 9° C) e os tempos de exposição ao ozônio (5 e 15 minutos) utilizando Gerador de Ozônio N202F Bivolt 500mg/h O³ Disinfector - Diluka Power. Foram retiradas amostras antes e após a ozonização. As amostras foram então armazenadas por 48 horas sob refrigeração (4° C) para permitir a proliferação da flora psicrotrófica. O teor de psicrotróficos e a contagem bacteriana total das amostras e do grupo controle foram avaliados em meio ágar bacteriológico PCA por 10 dias a 7° C e a 36° C por 24 horas, respectivamente. A aplicação de ozônio foi eficaz em reduzir a contagem de microrganismos psicrotróficos no tempo de 5 minutos a 4° C, esse resultado é extremamente satisfatório, visto que, a temperatura de aplicação é a mesma aplicada aos tanques de refrigeração nas propriedades, o que permitiria, facilmente, a aplicação nas próprias fazendas. Agradecimentos Agradecemos à equipe do Serviço de Orientação à Alimentação Pública da FMVZ-Unesp e ao proprietário da fazenda por disponilibizar o material utilizado na pesquisa. Referências BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Instrução normativa nº 76, de 26 de novembro de 2018. Regulamentos Técnicos que fixam a identidade e as características de qualidade que devem apresentar o leite cru refrigerado, o leite pasteurizado e o leite pasteurizado tipo A. Diário Oficial da União, Brasília, 2018. RIBEIRO JÚNIOR, J. C.et al. The main spoilage1 related psychrotrophic bacteria in refrigerated raw milk. Journal of dairy science, v. 101, n. 1, p. 75-83, 2018. PALAVRAS-CHAVE: Microbiologia dos alimentos, Qualidade do leite, Tecnologia verde

Development of a PCR method for detecting proteolytic psychrotrophic bacteria in raw milk

2013 ◽  
Vol 29 (1) ◽  
pp. 8-14 ◽  
Author(s):  
Solimar Gonçalves Machado ◽  
Denise Mara Soares Bazzolli ◽  
Maria Cristina Dantas Vanetti
Keyword(s):  
Raw Milk ◽  
Psychrotrophic Bacteria ◽  
Pcr Method

BACTERIAL COUNTS OF RAW MILK AND FLAVOR OF THE MILK AFTER PASTEURIZATION AND STORAGE

1972 ◽  
Vol 35 (4) ◽  
pp. 203-206 ◽  
Author(s):  
G. B. Patel ◽  
G. Blankenagel
Keyword(s):  
Raw Milk ◽  
Bacterial Counts ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Standard Plate ◽  
Plate Counts ◽  
Subsequent Storage ◽  
And Storage ◽  
Common Defect

A total of 216 raw milk samples with a variety of Standard Plate Counts and psychrotrophic bacteria counts were laboratory-pasteurized, stored at 7 C, and then evaluated for flavor after 1 and 2 weeks. Results showed that milk with counts of >1,000,000/ml before heating frequently developed objectionable flavors after pasteurization and subsequent storage. The most common defect was a bitter flavor which appeared within 2 weeks after pasteurization in nearly all samples which as raw milk had counts exceeding 10,000,000/ml. This off-flavor developed in spite of small numbers of organisms in the pasteurized product and in the absence of post-pasteurization contamination.

Rapid Detection of Psychrotrophic Bacteria In Manufacturing Grade Raw Milks

1991 ◽  
Vol 54 (11) ◽  
pp. 861-867 ◽  
Author(s):  
S. R. TATINI ◽  
P. MEKALA ◽  
A. EL-HABAZ ◽  
M. W. GRIFFITHS
Keyword(s):  
Rapid Detection ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Microscopic Count ◽  
Direct Epifluorescent Filter Technique ◽  
Native Microflora

Methods to rapidly assess the bacteriological quality of raw milk were investigated. Whereas direct microscopic count, modified psychrotrophic plate count, and direct epifluorescent filter technique (DEFT) did not correlate well with initial psychrotrophic bacterial count of raw milk, improvements were obtained after preincubation of the milk samples. The best preincubation conditions were identified as 30°C for 6 h, 21°C for 10 h, 13°C for 15 h, 13°C for 20 h, or 7°C for 37 h. The “square root” equation was applied to the data, and a model was produced for predicting growth of the native microflora of raw milk. Using this equation, a DEFT count after preincubation of the milk at 21°C for 10 h could accurately predict the initial psychrotroph count and the count after storage of the milk at 6°C for 48 h.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

1984 ◽  
Vol 47 (3) ◽  
pp. 206-208 ◽  
Author(s):  
J. J. RYAN ◽  
R. H. GOUGH ◽  
C. H. WHITE
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Plate Count ◽  
Bacterial Counts ◽  
Sample Group ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

Subpasteurization Heat Treatment to Inactivate Lipase and Control Bacterial Growth in Raw Milk

1982 ◽  
Vol 45 (6) ◽  
pp. 513-515 ◽  
Author(s):  
G. F. SENYK ◽  
R. R. ZALL ◽  
W. F. SHIPE
Keyword(s):  
Heat Treatment ◽  
Lipase Activity ◽  
Raw Milk ◽  
Heat Treatments ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Heat Treated ◽  
Standard Plate ◽  
And Control

Raw milk was heat-treated under subpasteurization and suprapasteurization conditions, cooled and stored for up to 72 h at 4.4 and 6.7°C. Milk lipase activity and bacteria counts were monitored in both unheated and heated milks. Inhibition of milk lipase activity ranged from 42 to 98% for treatments of 57.2°C for 10 sec to 73.9°C for 10 sec, respectively. The logs of Standard Plate Count after 72 h of storage at 6.7°C were 6.56, 4.86, 4.31, 4.00 and 2.82 for unheated and 10-sec heat treatments at 57.2, 65.6, 73.9 and 82.2°C, respectively. Psychrotrophic Bacteria Counts were also lower in the heated milks than in the unheated milk. The logs of Psychrotrophic Bacteria Counts after 72 h of storage at 6.7°C were 6.21, 2.45, 2.27, 1.33 and 1.00 for unheated and 10-sec heat treatments at 57.2, 65.6, 73.9 and 82.2°C, respectively. Heat treatment of raw milk supplies would result in limiting action of the milk lipase system and growth of bacteria.

Effect of a pre-milking teat foam and a liner disinfectant on the presence of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking

2019 ◽  
Vol 86 (4) ◽  
pp. 432-435 ◽  
Author(s):  
M. Verhegghe ◽  
J. De Block ◽  
S. Van Weyenberg ◽  
L. Herman ◽  
M. Heyndrickx ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Raw Milk ◽  
Minor Effect ◽  
Active Components ◽  
Trinitrobenzenesulfonic Acid ◽  
Bacterial Counts ◽  
Uht Milk ◽  
Psychrotrophic Bacteria ◽  
Before And After ◽  
A Minor

AbstractContamination of raw milk by psychrotrophs can lead to the production of heat-resistant proteases and subsequent spoilage of UHT milk. Therefore, this research communication evaluated the effect of a pre-milking teat disinfectant (active components: L-(+)-lactic acid and salicylic acid) and a liner disinfectant (active components: peracetic acid and hydrogen peroxide) on the number of mesophilic and (proteolytic) psychrotrophic bacteria prior to milking. The teat orifices of 10 cows were sampled using a swabbing procedure before and after treatment with a pre-milking teat disinfectant on six subsequent days. On the teat orifices, there was a small but statistically significant decrease in the psychrotrophic bacterial counts between pre and post dipping. No differences were observed for the mesophilic bacterial counts and proteolytic active counts. Liners were also sampled using swabs pre and post disinfection. No statistically significant decrease in the bacterial counts was observed post liner disinfection, although there was a numerical decrease. Sixty-two percent of the proteolytic psychrotrophs were pseudomonads: 16.5% of which were P. fragi, 14.3% P. lundensis, 10.0% P. fluorescens and 2.9% P. putida. Trinitrobenzenesulfonic acid (TNBS) analysis revealed a wide variety in proteolytic activity (from 0 to 55 µmol glycine/ml milk) and the presence of high producers. It can be concluded that there was only a minor effect of teat and liner disinfection on the psychrotrophic bacterial counts indicating that the measures presented did not result in a reduction of the targeted bacteria on teat orifices and liners.

Rapid Enumeration of Psychrotrophic Bacteria in Raw and Pasteurized Milk

1976 ◽  
Vol 39 (4) ◽  
pp. 269-272 ◽  
Author(s):  
J. S. OLIVERIA ◽  
C. E. PARMELEE
Keyword(s):  
Dairy Products ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Standard Methods ◽  
Pasteurized Milk ◽  
Psychrotrophic Bacteria ◽  
Count Method ◽  
Plating Method ◽  
Rapid Enumeration ◽  
Good Agreement

A plating method was developed to enumerate psychrotrophic bacteria in raw and pasteurized milk. Standard Methods agar plates were prepared according to Standard Methods for the Examination of Dairy Products, and incubated at 21 C for 25 h (21 C-25 h). Counts obtained by this method were in very good agreement with those obtained by the standard psychrotrophic count. The correlation coefficients between counts obtained by the 21 C-25 h method and by the standard psychrotrophic count method for 132 samples of raw milk and 190 samples of pasteurized milk were 0.992 and 0.996, respectively.

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