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

Published online by Cambridge University Press:  30 October 2020

Fernanda M. S. Godinho ,
Melina Krug ,
Renata Perin Figueiredo ,
Alexandre Müller ,
Louise Jank ,
Caroline Andrade Tomaszewski ,
Daniel Rodrigo Hillesheim ,
Éder J. Kinast ,
Ana Paula G. Frazzon  and
Amanda S. Motta
Fernanda M. S. Godinho
Affiliation:
Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil Centro de Desenvolvimento Científico e Tecnológico (CDCT), Centro Estadual de Vigilância em Saúde (CEVS), Porto Alegre, RS, Brazil
Melina Krug
Affiliation:
Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
Renata Perin Figueiredo
Affiliation:
Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
Alexandre Müller
Affiliation:
Postgraduate Program in Chemistry (PPGQ), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
Louise Jank
Affiliation:
Laboratório Federal de Defesa Agropecuária LFDA/RS, Ministério da Agricultura, Pecuária e Abastecimento, Porto Alegre, RS, Brazil
Caroline Andrade Tomaszewski
Affiliation:
Laboratório Federal de Defesa Agropecuária LFDA/RS, Ministério da Agricultura, Pecuária e Abastecimento, Porto Alegre, RS, Brazil
Daniel Rodrigo Hillesheim
Affiliation:
Laboratório Federal de Defesa Agropecuária LFDA/RS, Ministério da Agricultura, Pecuária e Abastecimento, Porto Alegre, RS, Brazil
Éder J. Kinast
Affiliation:
Universidade Estadual do Rio Grande do Sul (UERGS), Unidade Porto Alegre, Porto Alegre, RS, Brazil
Ana Paula G. Frazzon
Affiliation:
Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
Amanda S. Motta*
Affiliation:
Postgraduate Program in Agricultural and Environmental Microbiology (PPGMAA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil
*
Author for correspondence: Amanda S. Motta, Email: [email protected]
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Abstract

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.

Keywords

buffalo milkmicrobiologymilk propertiesmilk qualitylegislation
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 463 - 468
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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