EVALUATION OF QUALITY PARAMETERS OF DAIRY BEVERAGES MARKETED IN THE MUNICIPALITY OF ANÁPOLIS €“ GO

Abstract

THE SEARCH FOR HEALTHY, NUTRITIOUS AND INEXPENSIVE FOOD PRODUCTS GROWS GLOBALLY, WITH EMPHASIS ON THE BRAZILIAN MARKET, INCREASING STUDIES AND DEVELOPMENT OF PRODUCTS SUCH AS DAIRY DRINKS. THE MINISTRY OF AGRICULTURE LIVESTOCK AND SUPPLY (MAPA), IN ITS NORMATIVE INSTRUCTION NO. 16/2005, DEFINES MILK BEVERAGE AS A PRODUCT OBTAINED FROM RECONSTITUTED MILK OR MILK AND / OR MILK DERIVATIVES, FERMENTED OR NOT, WITH OR WITHOUT THE ADDITION OF OTHER INGREDIENTS , WHERE THE MILK BASE REPRESENTS AT LEAST 51% OF THE TOTAL INGREDIENTS OF THE PRODUCT. IN THIS SCENARIO, THE OBJECTIVE OF THIS STUDY WAS TO EVALUATE THE QUALITY PARAMETERS OF SIX BRANDS OF DAIRY DRINKS COMMERCIALIZED IN ANÁPOLIS, IN RELATION TO NUTRITIONAL LABELING (RDC 360/2003 OF THE NATIONAL HEALTH SURVEILLANCE AGENCY - ANVISA) AND SPECIFIC, PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS. THE RESULTS SHOWED THAT FOUR BRANDS (68%) DID NOT MEET THE NUTRITIONAL INFORMATION ITEM (INCORRECT VALUES), 1 (16%) DID NOT PRESENT THE PRODUCT BATCH AND 1 ONLY (16%) COMPLIED WITH ALL STANDARDS. THE LABELING INFORMATION IS OF PARAMOUNT IMPORTANCE TO THE CONSUMER, SINCE IN ADDITION TO IDENTIFYING THE PRODUCT, HELP IN THE CHOICE OF THE SAME IN THE ACT OF OBTAINING. THE LACK OF THE BATCH MAKES IT DIFFICULT OR EVEN IMPOSSIBLE TO TRACE THE PRODUCT AND CHECK WITH THE MANUFACTURER FOR POSSIBLE FAULTS. REGARDING THE PHYSICAL-CHEMICAL PARAMETERS ANALYZED FOR UHT BEVERAGES, THE VALUES �€‹�€‹VARIED: PH OF 6.68, 6.74; ACIDITY IN LACTIC ACID 0.17 TO 0.23%; DRY EXTRACT 15.85 TO 20.5%; HUMIDITY AND VOLATILES 79.5% TO 84.15%; ASH 0.44 TO 0.67%; LACTOSE REDUCING GLYCOLS 2.47 TO 2.83%; NON-REDUCING SUGARS IN SUCROSE 1.95 TO 4.37%; STARCH 1.19 TO 3.33% AND ARTIFICIAL COLORANTS. FOR THE FERMENTED THE VALUES �€‹�€‹VARIED: PH 3.72 TO 4.27; ACIDITY IN LACTIC ACID 0.50 TO 0.71%; DRY EXTRACT 15.5% AT 34.82%; HUMIDITY AND VOLATILES 65.18 TO 84.5%; 0.40 TO 0.61% ASH; LACTOSE REDUCING SUGARS 3.19 TO 3.76%; NON-REDUCING SUGARS IN SUCROSE 1.05 TO 1.95%; STARCH 1.09 TO 4.3% AND ARTIFICIAL COLORANTS. REGARDING THE RESEARCH AND QUANTIFICATION OF POSSIBLE MICROBIOLOGICAL CONTAMINANTS (TOTAL MESOPHILIC BACTERIA, TOTAL COLIFORMS AND THERMOTOLERANT BACTERIA AND STAPHYLOCOCCUS COAGULASE POSITIVE), ALL THE SAMPLES WERE SUBMITTED ACCORDING TO THE LIMITS ESTABLISHED IN LEGISLATION. FOR FERMENTED DAIRY DRINKS, THE LEGISLATION STILL RECOMMENDS THE COUNTING OF VIABLE LACTIC BACTERIA OF AT LEAST 10⁶ CFU / ML. THE THREE ANALYZED SAMPLES (100%) HAD A LOWER COUNT (<10UFC / ML). THE INFEASIBILITY OF THESE BACTERIA MAY BE DUE TO INADEQUATE STORAGE OR TRANSPORT CONDITIONS, INADEQUATE STOCK FOR PRODUCT CHARACTERISTICS, INDUSTRIAL PROCESS FAILURES. THE STUDY SHOWED THAT THERE ARE ON THE MARKET DAIRY DRINKS THAT DO NOT COMPLY WITH THE LAWS THAT GUARANTEE THE QUALITY AND SAFETY OF THESE FOODS, HURTING CONSUMERS' RIGHTS REGARDING INCORRECT INFORMATION AND EXPECTATIONS ABOUT THE PRODUCTS. IT IS THEREFORE NECESSARY THAT MEASURES TO CORRECT THESE PROBLEMS BE TAKEN: STRICTER INSPECTION BY COMPETENT BODIES, APPLICATION OF FINES AND WITHDRAWAL FROM THE MARKET, CONSUMER ORIENTATION IN THE ASSESSMENT AND SELECTION OF THEIR PRODUCTS AND TRAINING OF MANUFACTURERS ON LEGISLATION AND TECHNOLOGIES THAT PRODUCTS.