Analysis of microorganisms deteriorated in dairy products fermented during the commercial period

Abstract

Milk is a nutrient-rich food and is present in daily meals, both fresh and dairy products. Derivatives are associated with health maintenance, and in this category stand out fermented milk. In view of the safety of the food and aiming at the elimination of diseases transmitted by them, microbiological quality is an important parameter to be evaluated in this condition, since its results will indicate a probable source of contamination to which this food was submitted. objective the analysis of the deteriorating microbiota of dairy products: yogurt, fermented milk, and milk drink, aiming to point out possible contamination during the production and processing processes, highlighting the populations of coliforms, proteolytic and lipolytic, throughout the shelf life. Regarding lipolytic and proteolytic activities, respectively, no strain had action on swine fat or milk protein.