Análisis microbiológico de productos lácteos
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2017-02-07
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Jaén: Universidad de Jaén
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[ES]Los productos lácteos, esenciales en la dieta humana, constituyen un medio de cultivo óptimo para el crecimiento de microorganismos y pueden ser causar de intoxicaciones y toxiinfecciones alimentarias. En este estudio, se han analizado diferentes tipos leches y quesos de empresas ganaderas de la provincia de Ciudad Real, y de leche fermentada por kéfir. Se ha llevado a cabo un control microbiológico, para analizar y comparar la carga microbiológica de los distintos productos y se ha realizado una identificación preliminar de los microorganismos que se encuentran en los alimentos. De acuerdo con nuestros resultados, las leches crudas presentan una carga microbiana significativamente superior a las pasteurizadas pero esta diferencia no se mantiene en los quesos obtenidos a partir de ambas. También se ha detectado un recuento significativamente superior en quesos que en leches, principalmente debido al desarrollo de bacterias lácticas en los productos fermentados.
[EN]Milk and dairy products can be a source of infectious microorganisms and toxins, and a considerable number of foodborne diseases have been associated with them. In this study milks and cheeses from cattle farming in the province of Ciudad Real have been analyzed, as well as fermented milk Kefir. This study was conducted to estímate the microbial content of different milks and dairy products as well as the influence of fermentation and pasteurization on the microbial content and diversity. Higher microbial counts were found in samples from raw milk than in pasteurized milk, although cheeses from both types of milk showed similar microbial content. Significantly higher counts were also found in samples from cheeses compared to milk, mainly due to the growth of lactic acid bacteria in the final product.
[EN]Milk and dairy products can be a source of infectious microorganisms and toxins, and a considerable number of foodborne diseases have been associated with them. In this study milks and cheeses from cattle farming in the province of Ciudad Real have been analyzed, as well as fermented milk Kefir. This study was conducted to estímate the microbial content of different milks and dairy products as well as the influence of fermentation and pasteurization on the microbial content and diversity. Higher microbial counts were found in samples from raw milk than in pasteurized milk, although cheeses from both types of milk showed similar microbial content. Significantly higher counts were also found in samples from cheeses compared to milk, mainly due to the growth of lactic acid bacteria in the final product.