ABSTRACT
A survey on liquid milk on sale for consumption in the metropolitan area of Belém, state of Pará, Brazil, was performed. Fifty six samples (eight pasteurized integral milk, nine pasteurized skimmed milk, 31 type C pasteurized milk , from two commercial brands , and eight raw milk from two suppliers) were evaluated by means of the official physiochemical and microbiologic analytical methods, and the observed results were compared to officials standards. On the whole, it was observed that the samples results exceeded the limits of respective standards in 21.15% of type C pasteurized milk samples, in 7.87% of integral pasteurized milk, in 15.05% of skimmed pasteurized milk, and in 38.37% of raw milk. On an individual analysis, the physiochemical and microbiologic patterns were exceeded in 18.01% and 27.80%, 8.17% and 10%, 15.88% and 13.56%, 36.14%, and 39.99%, respectively. Improprieties related to the thermal treatment and physiochemical stability were detected in pasteurized milk; and in all type of milk irregularities on sensorial characteristics, aspect, packing cleanness content volume, and storage temperature at markets were found out. All in all, the quality of milk displayed for consumption showed to be inadequate. In spite of pasteurized milk supply has lately increased, the non-certificated milks have still been placed on sale for consumption.
A avaliação da qualidade físico-química e microbiológica de 56 amostras (oito de leite pasteurizado integral, nove de leite pasteurizado desnatado, 31 de leite pasteurizado tipo C, de duas marcas comerciais e oito de leite cru de dois fornecedores), de leite fluido exposto ao consumo na região metropolitana de Belém, estado do Pará, demonstrou que no conjunto das amostras 21,15% de leite pasteurizado tipo C, 7,87%% de leite pasteurizado integral, 15,05% de leite pasteurizado desnatado e 38,37% de leite cru estavam fora dos padrões oficiais. Os padrões físico-químicos e microbiológicos foram extrapolados em 18,01% e 27,80%, 8,17% e 10,00%, 15,88% e 13,56%, 36,14% e 39,99%, respectivamente. Distorções relativas ao tratamento térmico e de estabilidade físico-química foram detectadas no leite pasteurizado e as relativas ao aspecto, limpeza de embalagem, volume do conteúdo e conservação na exposição para venda, foram observadas para todos os tipos de leite. Concluiu-se que, de modo geral, a qualidade do leite exposto ao consumo apresentou-se insatisfatória devido os percentuais de amostras excedentes aos padrões oficiais e apesar do aumento no fornecimento de leite pasteurizado, o leite não certificado ou clandestino continua sendo exposto ao consumo.