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Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Jéssica Brasileiro, Suellen MG Matias, Josevan Silva, Ana SM Batista, Rossana MF de Figueirêdo, Maria L Conceição, Rita CRE Queiroga and Marta S Madruga

The quality control of dairy products is important to ensure the population health, thus, the chemical composition of these products should be constantly assessed due to the minimum standards required by current law. Due to the functional appeal of these products, their nutritional importance as source of protein, minerals, vitamins and fats, and the increasing purchasing power of the population, the consumption of fermented dairy products has increased significantly in Brazil, specifically in the northeastern region. In this context, the present study aims to evaluate the quality of Brazilian fermented dairy products. For this, labeling, microbiological and physicochemical analyses of 42 samples (yogurts and fermented milk drinks) were performed and the results were compared taking into account the current Brazilian legislation, the distinct mesoregions where samples were collected and the type of inspection registration of the product. The findings suggest poor quality of Brazilian fermented dairy products with regard to microbiological, labeling and physicochemical parameters, and varying quality regarding the mesoregion of origin and inspection registration of products.