Ocorrência de leite ácido e de resíduos de antimicrobianos no leite cru entregue em laticínio na região do Vale do Taquari, RS, Brasil
Fava, Luisa WolkerPinto, Andrea Troller
Milk is considered one of the most important sources of nutrients. It contains proteins, fat acids, vitamins and minerals. Its activity has a significant socio-economic impact in all over the world and in Brazil. The presence of bacterial inhibitors in milk for human consumption is a great concern for the dairy products industry and public health. With regard to the production of dairy products, mainly cheeses and fermented milks, this affects the growth of starter cultures in ripening processes of cheese and fermented milk. The risks for consumer health are represented by allergic reactions, which are usually manifested as urticarias, dermatitides or rhinitis and bronchial asthma, and that can result in anaphylactic shock in susceptible individuals. Another risk to be considered is the consumption by pregnant women of milk containing high levels of antimicrobial residues, considering the teratogenic potential presented by some of them. By the other hand, milk acidity is one of the biggest problems encountered at milk processing plants and, for that reason, the control of the storage temperature of products and the adoption of adequate hygienic practices must be prioritized. The objective of this study was to verify the incidence of acidity and antimicrobial residues in milk, at a dairy factory from Vale do Taquari, RS.(AU)
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