Qualidade do leite pasteurizado distribuído pelo programa do leite no estado de Alagoas durante o período de agosto de 2017 a junho de 2024

Abstract

Objectives: This study evaluated the microbiological and physicochemical quality of pasteurized milk distributed by the Milk Program in Alagoas from August 2017 to June 2024. Methods: A time-series study was conducted involving 434 samples from 11 dairy plants. Analyses followed the methodologies recommended by the Adolfo Lutz Institute for physicochemical parameters and by the ICMSF for microbiological variables. The parameters investigated included fat, protein, acidity, density, non-fat solids, cryoscopy, water percentage, alizarol, phosphatase, and peroxidase, as well as microbiological indicators such as Salmonella sp., coliforms, and Enterobacteriaceae. Descriptive analysis of the variables was performed using the JAMOVI statistical software, with seasonality assessed through the non-parametric Kruskal-Wallis test, followed by pairwise analysis using the Dwass-Steel-Critchlow-Fligner test. Results were presented as percentages of compliance. Results: High compliance was observed across the analyzed parameters. Microbiological compliance was 91.5%, with no presence of Salmonella sp. and acceptable levels of coliforms at 45°C. For the enzymes phosphatase and peroxidase, the total compliance rates were 99.1% and 89.6%, respectively. Physicochemical parameters also met the standards required by legislation, with notable compliance in protein (96.5%) and fat (96.2%). However, some parameters showed variations, particularly in 2017 and 2020, indicating minor challenges in quality and control. Seasonality did not show significant variations in parameters such as density, protein, and non-fat solids, but significant differences were observed in fat and acidity levels during the seasons, with more favorable values in autumn and winter. Conclusion: The study concludes that the milk distributed by the program maintained appropriate nutritional quality and food safety standards, reflecting the effectiveness of the pasteurization process and continuous improvements in the local production chain.