Microbiological and physicochemical characteristics of buffalo milk used for dairy products in southern Brazil.

In Brazil, the buffalo milk market has been growing. However, identity and quality standards have not been established for this raw material, nor have proper distinctions between buffalo milk and bovine milk been defined. Currently, the State of Rio Grande do Sul (RS) has only three producers that supply raw material for officially marketed derivatives. The aim of this study was to determine the identity and quality standards of raw buffalo milk in this region. Samples were obtained biweekly from three farm cooling tanks between June 2017 and August 2018, to reach a total of 69 samples. The averages for the results of the physicochemical parameters fat, protein, lactose, total solids, SNF (solids-not-fat), calcium, density, FP, acidity and SCC were 5.5 g/100 g, 4.06 g/100 g, 5.07 g/100 g, 15.5 g/100 g, 9.96 g/100 g, 0.161 g/100 g, 1.034 g/ml, -0.527°C, 16°D and 95 × 103 cells/ml, respectively. With reference to the microbiological parameters, the mean of the Standard Plate Count (SPC) and thermotolerant coliforms were 9,0 × 104 CFU/ml and 1.6 × 102 MPN/ml, respectively. Regarding coagulase-positive staphylococci, 36 samples tested positive (52% of total). Neither Salmonella spp. nor Listeria monocytogenes, nor antibiotic or antiparasitic residues were detected in any sample. In conclusion, the buffalo milk used as raw material for dairy products in southern Brazil demonstrated satisfactory physicochemical and microbiological characteristics, in accordance with recent scientific literature.

Detecção de genes de enterotoxinas em staphylococcus aureus isolados de leite cru de búfala / Detection of enterotoxin genes in staphylococcus aureus isolated from raw buffalo milk

Atualmente, a principal causa de intoxicação alimentar está associada ao consumo de alimentos contendo enterotoxinas produzidas, principalmente, pela espécie Staphylococcus aureus. Vários estudos descrevem a prevalência de S. aureus e suas enterotoxinas no leite bovino. Entretanto, essas informações em leite bubalino ainda são escassas. O crescente consumo de derivados de leite bubalino alerta para a questão de saúde pública, visto que essas enterotoxinas são resistentes aos processos térmicos pelos quais é submetida a sua matéria-prima. O objetivo deste estudo foi analisar a presença de genes que codificam enterotoxinas estafilocócicas em isolados de S. aureus obtidos de leite cru de búfala. (AU)