Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products
- Corresponding Author:
- Jéssica Brasileiro
Graduate Program in Science and Food Technology
Department of Foods Engineering
Technology Center, Federal University of Paraiba
Campus I, Joao Pessoa, Paraiba, Brazil
E-mail: [email protected]
Received Date: September 22, 2014; Accepted Date: October 13, 2014; Published Date: October 15, 2014
Citation: Brasileiro J, Matias SMG, Silva J, Batista ASM, de Figueirêdo RMF, et al. (2014) Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products. J Adv Dairy Res 2:127. doi:10.4172/2329-888X.1000127
Copyright: ©2014 Brasileiro J, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The quality control of dairy products is important to ensure the population health, thus, the chemical composition of these products should be constantly assessed due to the minimum standards required by current law. Due to the functional appeal of these products, their nutritional importance as source of protein, minerals, vitamins and fats, and the increasing purchasing power of the population, the consumption of fermented dairy products has increased significantly in Brazil, specifically in the northeastern region. In this context, the present study aims to evaluate the quality of Brazilian fermented dairy products. For this, labeling, microbiological and physicochemical analyses of 42 samples (yogurts and fermented milk drinks) were performed and the results were compared taking into account the current Brazilian legislation, the distinct mesoregions where samples were collected and the type of inspection registration of the product. The findings suggest poor quality of Brazilian fermented dairy products with regard to microbiological, labeling and physicochemical parameters, and varying quality regarding the mesoregion of origin and inspection registration of products.