Análisis microbiológico y físico-químico de la leche
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2024-01-10
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Jaén: Universidad de Jaén
Resumen
La historia del consumo de la leche y los productos lácteos se remonta a la
aparición de la ganadería en la historia de la humanidad. A lo largo de los
tiempos, el hombre aprendió a transformar la leche, tanto para conservarla
durante más tiempo como para variar sus formas de consumo. De este modo ha
ido apareciendo la extensa variedad de productos lácteos de los que hoy en día
disponemos. Dada la importancia de la leche como alimento, es producida a gran
escala en el mundo. Pero para que la leche cumpla con las expectativas
nutricionales debe reunir una serie de requisitos que definen su calidad: su
composición físico-química, cualidades organolépticas y número de
microorganismos presente. En este trabajo se persiguió valorar la calidad de la
leche desde el punto de vista físico-químico y microbiológico. Para ello, se llevo
a cabo diferentes análisis físico-químicos como la presencia de sustancias
inhibidoras y aflatoxinas en leche cruda y fosfatasa en leches pasterizadas.
Además, se valoró el contenido de grasa en ambas. Con respecto a la calidad
microbiológica, se llevaron a cabo estudios referentes a enterobacterias y
Listeria monocytogenes en leches pasterizadas, y estimación de la carga
microbiana en leches crudas. Los resultados obtenidos mostraron que tanto la
leche cruda como la pasterizada presentaron parámetros que se encuentran
dentro de los límites legales permitidos para el consumo humano.
The history of the consumption of milk and dairy products goes back to the appearance of livestock in the history of mankind. Throughout time, man learned to transform milk, both to preserve it for longer and to vary their forms of consumption. In this way, the extensive variety of dairy products that we have today has been emerging. Given the importance of milk as food, it is produced in a large scale in the world. But for milk to meet nutritional expectations, it must meet a series of requirements that define its quality: its physical-chemical composition, organoleptic qualities and the number of microorganisms present. In this work, the aim was to assess the quality of the milk from the physical- chemical and microbiological point of view. For this purpose, different physical and chemical analyzes were carried out, such as the presence of inhibitors and aflatoxins in raw milk and phosphatase in pasteurized milk. In addition, the fat content was assessed in both. With regard to the microbiological quality, studies were carried out concerning enterobacteria and Listeria monocytogenes in pasteurized milk, and estimation of the microbial load in raw milks. The results obtained showed that both raw and pasteurized milk presented parameters that are within the legal limits allowed for human consumption.
The history of the consumption of milk and dairy products goes back to the appearance of livestock in the history of mankind. Throughout time, man learned to transform milk, both to preserve it for longer and to vary their forms of consumption. In this way, the extensive variety of dairy products that we have today has been emerging. Given the importance of milk as food, it is produced in a large scale in the world. But for milk to meet nutritional expectations, it must meet a series of requirements that define its quality: its physical-chemical composition, organoleptic qualities and the number of microorganisms present. In this work, the aim was to assess the quality of the milk from the physical- chemical and microbiological point of view. For this purpose, different physical and chemical analyzes were carried out, such as the presence of inhibitors and aflatoxins in raw milk and phosphatase in pasteurized milk. In addition, the fat content was assessed in both. With regard to the microbiological quality, studies were carried out concerning enterobacteria and Listeria monocytogenes in pasteurized milk, and estimation of the microbial load in raw milks. The results obtained showed that both raw and pasteurized milk presented parameters that are within the legal limits allowed for human consumption.