Qualidade do leite cru ovino armazenado sob refrigeração

Abstract

The dairy sheep industry is recent in Brazil and the production is concentrated in mountainous regions, such as Serra Gaúcha. Ovine milk has a higher solids content compared to bovine milk, thus can be produced more cheese from this milk. Sheep milk production undergoes seasonal variations and it could be stored until a sufficient quantity is available for processing. The objective was evaluating microbiological and physicochemical parameters in ovine milk from six different producers during refrigerated storage. Milk was analyzed during seven days, including standard plate count, psychrotrophic bacteria, total and fecal coliforms, Staphylococcus sp. and S. aureus, titratable acidity, pH, water activity, and protein content. The results of this study showed high microbial counts and standard plate counts above those established by legislation for most samples. Psychrotrophic, total and fecal coliforms counts were increased during this period. Titratable acidity increased over the days, while protein content decreased. Samples of milk producer B presented the lowest microbial counts among all tested. Cold storage becomes a short-term alternative when there is a decrease in sheep milk production for dairy processing. Storage period of refrigerated milk must not exceed two days due to deterioration.