Astronomia E Educação

Pinto, André Luiz Marques; Gomes, Aldalúcia Macêdo dos Santos; Barroso, Janderson da Costa; Pereira, Keila Dayane do Espírito Santo

doi:10.35587/brj.ed.0001357

Cited by 1 publication

(3 citation statements)

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“…Frequency, chemical dosages, and recommended time for CIP become key measures to prevent the presence of NSLAB (LATEC INGREDIENTES, 2020). The storage of cold milk for long periods benefits the growth of NSLAB, which can adhere to the surface of the equipment, hindering the recommended sanitization processes (HANSEN, 2017;FERREIRA, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…In a milk-processing industry, technological defects associated with NSLAB contamination and already described in the literature (FERREIRA, 2020;HANSEN, 201SACCO, 20137;) as accelerated pH reduction during fermentation (from 4-5 hours to 3.5 hours), loss of color and viscosity, bitter taste, and gas formation in final products were observed in different batches of fermented dairy products.…”

Section: Initial Analysismentioning

confidence: 96%

“…It is estimated that most defects in fermented dairy products are related to NSLAB (HANSEN, 2017). Slow fermentation at low temperatures, loss of viscosity and staining, syneresis and taste change are defects associated with the presence of NSLAB (FERREIRA, 2020;HANSEN, 2017;SACCO, 2013). Those NSLAB that are capable of fermenting citrate produce diacetyl, acetate, acetoin, and carbon dioxide, causing defects such as gas formation.…”

Section: Introductionmentioning

confidence: 99%

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Controle de NSLAB na Linha de Produção de Lácteos Fermentados Através da Avaliação dos Protocolos do Sistema CIP

Souza,

Araújo,

Bruzaroski

et al. 2023

Ensaios Ciênc.

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Em uma indústria beneficiadora, foram observados em produtos lácteos fermentados defeitos como redução acelerada do pH durante a fermentação, perda de coloração e viscosidade, sabor amargo e formação de gás. A partir das contagens de bactérias láticas não iniciadoras (NSLAB) e de bactérias fermentadoras de citrato, decidiu-se por avaliar os protocolos de higienização (CIP-clean in place) dos equipamentos no setor de produtos lácteos fermentados. Para comparação da eficiência dos CIPs intermediário e completo, três pontos da produção foram avaliados através do monitoramento do pH: pasteurizador de base láctea (A); tanque de fermentação antes (B1) e após (B2) a adição da cultura láctea. Amostras foram coletadas após a realização das CIPs intermediário (amostra I) e completo (amostra II). Em seguida, as amostras foram coletadas após 12 horas de produção dos lácteos fermentados e antes do CIP completo (amostra III) e intermediário (amostra IV). Estas amostras, dos pontos A e B1, mostraram redução do pH em 1 escala em 8h e 6h depois do CIP intermediário e 9 h e 8h depois do CIP, respectivamente. Apesar do CIP completo ter se mostrado mais eficaz, sua eficiência não apresentou a duração necessária determinada pelo controle interno da indústria. Foi proposta uma alteração no processo de limpeza no ponto A, mantendo apenas o CIP completo a cada 10 horas e solução de limpeza alcalina em maior concentração (2,0 a 2,5%), o que acarretou adequação no tempo de fermentação dos produtos e ausência dos defeitos observados. Palavras-chave: Higienização. Biofilme. Bactérias Ácido Lácticas. Defeitos Tecnológicos. pH. AbstractIn a milk-processing industry, defects such as accelerated pH reduction during fermentation, loss of color and viscosity, bitter taste and gas formation were observed in fermented dairy products. Observing non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria counts, it was decided to evaluate the hygiene protocols (CIP-clean in place) of the equipment in the fermented dairy products sector. To compare the efficiency of intermediate and complete CIPs, three checking points of fermented dairy products production were evaluated by monitoring the pH: milk pasteurizer (A), and fermentation tank before (B1) and after (B2) the addition of the dairy culture. Samples were collected after performing the intermediate (sample I) and complete (sample II) CIPs. Then, samples were collected after 12 hours of fermented dairy products production and before the complete (sample III) and intermediate (sample IV). These samples from point A and point B1, showed a reduction of 1 pH scale in a period of 8h and 6h after the intermediate CIP, and 9 h and 8h after the complete CIP, respectively. Although the full CIP proved to be more effective, its efficiency did not show the required duration determined by the internal control of the industry. A change was proposed in the cleaning process at point A, keeping only the complete CIP every 10 hours and using alkaline cleaning solution in higher concentration (2.0 to 2.5%), which led to the adequacy in the fermentation time of the products and in the absence of the observed defects. Keywords: Hygiene. Biofilm. Lactic Acid Bacteria. Technological Defects. pH.

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Section: Resultsmentioning

confidence: 99%

Section: Initial Analysismentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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