Evaluation of Staphylococcus aureus multiplication during the production of whey powder

In past years, whey exploitation has been considered onerous for the dairy industry. For this reason, it was often discarded in the environment without any control. Recently, the food industry became more interested in whey. It was due to the prohibition of inappropriate disposal of products with high biological oxygen demand by more strict environmental laws, summed to new scientific evidences about the high nutritional value of the whey constituents. Raw whey must be kept refrigerated to preserve its microbiological quality, once it is highly perishable. This co-product can act as substrate for the microorganism’s multiplication, including Staphylococcus aureus, especially if the whey is maintained in favorable storage and temperature conditions. S. aureus is a pathogenic microbial species with enterotoxin producing strains. Therefore, the product (whey powder, for example) and foods manufactured with whey powder as an ingredient may present this substance, which causes public health problems. There are several steps during the production of whey powder and this microorganism can be incorporated into the product due to process failures, such as deficiencies in the hygienic processes. The production of whey powder is driven by the quality of the raw material, conditions used during product manufacturing and post- processing contamination. Therefore, during and after the processing, the effectiveness in the temperature control and satisfactory hygienic conditions ensure the maintenance of the quality of the whey powder.

Grantor dc:publisher

Universidade Federal de Viçosa

Year dc:date.issued

2019

Author dc:creator

• Emiliano, Jean Victor dos Santos

Advisor dc:contributor.advisor

• Perrone, Italo Tuler

• Soro de leite - Microbiologia
• Soro de leite - Deterioração
• Staphylococcus aureus

Statement dc:rights

• Acesso Aberto

Language dc:language.iso

eng

Repository record dc:identifier.uri

https://locus.ufv.br//handle/123456789/26518

OAI identifier oai:identifier

oai:locus.ufv.br:123456789/26518