Avaliação físico-química e microbiológica de leite in natura de origem búbalina produzido na região do baixo Amazonas

Abstract

Milk is a fluid secreted by the female mammary gland, with the main function of serving as exclusive food for newborns to meet their nutritional requirements, being a product of great importance for human consumption due to its physical-chemical and nutritional composition. However, due to these factors, the milk is considered a favorable culture medium for the development of contaminating microorganisms that can affect the physicochemical and microbiological quality of this food matrix. Considering that dairy farming represents an important social and economic role for the North region, this research aimed to evaluate the physicochemical and microbiological characteristics of buffalo milk produced in the lower Amazonas region. Fresh milk samples were collected from 14 rural properties, seven of which were collected in the municipality of Parintins and seven in the municipality of Barreirinha, both in the state of Amazonas, located in the Lower Amazonas region. The microbiological analyzes performed were standard counts of aerobic mesophilic bacteria, molds and yeasts, psychrotrophs, coliforms at 35 and 45 °C, coagulase positive Staphylococcus and Salmonella spp. The physicochemical variables analyzed were: Fat content (GORD), defatted dry extract (ESD), proteins (PROT), lactose (LACT) and density. The total dry extract (EST) value was found from the sum of fat and defatted dry extract. The analysis of acidity in Dornic were carried out according to the methods mentioned by Normative Instruction n° 62, of the Ministry of Agriculture, Livestock and Supply. The analysis of protein, defatted dry extract and acidity in Dornic showed minimum results of 2,64%, 7,44% and 12 °D, respectively, in disagreement with current legislation. For microbiological analyses, high counts of contamination by pathogenic and deteriorating microorganisms were observed. Based on the results of the analyzed samples, it can be concluded that the in natura milk of buffaloes produced on rural properties has low quality due to physical-chemical changes and the presence of deteriorating microbiota, with an impact on the quality of the feedstock, which may represent a risk to health of consumers. High counts indicate flaws in milking hygiene and unsatisfactory manufacturing practices that must be corrected throughout the milk production process.