Quality of artisan production yoghurt in the communities of the district of Xai-Xai

Abstract

Yogurt is a product derived from milk fermented by the action of lactic bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) that use part of the lactose, transforming into lactic acid and aromatic compounds that characterize yogurt. The present research had the perspective of evaluating the yogurt traditionally produced by the communities of Xai-Xai, seeking to know (i) the physicochemical constitution by determining pH by electrometry, titratable acidity by titration, moisture by desiccation at 105oC, of ​​the ashes by incineration at 550oC and fat by the Soxhlet method and (ii) microbiological quality by the most likely number method. Data were evaluated in Completely Randomized Design with 16 yogurt samples, of which 15 were artisanal and 1 industrial, at a significance level of 5%. The results showed pH from 3.84±0.01 to 4.49±0.00, titratable acidity from 0.21±0.03 to 0.39±0.05%, moisture from 80.95±0.26 to 91.84±1.78%, ash from 0.22±0.26 to 1.88±0.25% and fat in the amount of 0.34±0.31 to 5.27±1.46%; the microbiological count was <3.0 to 9.2 NMP/mL for total and thermotolerant coliforms. There were no significant differences between artisanal yogurt and Cactinoza in terms of pH, moisture, ash and fat. Characteristics differed in terms of titratable acidity for both technics of yogurt production artisanal and industrial. Regarding microbiological quality, thermotolerant coliforms were free of turbidity differently from total coliforms, which presented one sample with 2 cloudy tubes. All samples analyzed were in accordance with legislation established by National Health Surveillance Agency and Technical Regulation on Identity and Quality of Fermented Milk.