Control de calidad de yogures artesanales que se expenden en el mercado mayorista de la ciudad de Riobamba

Abstract

The main objective of this research study was to focus on the quality control of handmade yogurts sold in the Wholesale Market of the city of Riobamba. For the compliance with quality and food safety standards established in INEN 2395:2011. Fermented Milks. The analyses were based on physicochemical methods to evaluate nutritional quality such as fat content, protein, presence of adulterants, whey, pH, treatable acidity and ash, as well as microbiological analyses to detect the presence of pathogenic microorganisms such as Escherichia coli, total coliforms and molds and yeasts. By means of probabilistic sampling, 5 samples of yogurts were analyzed in triplicate, of which, in the physicochemical analysis, the fat content in M1 and M5 exceeded the permitted limit, the protein content in M2 and M3 was below the minimum established value. Likewise, in all samples, the treatable acidity and ash content did not comply with the minimum range; on the other hand, in the microbiological analysis the 5 samples presented absence of E. coli and total coliforms, while the count of molds and yeasts was positive except for M1, which revealed the absence of this type of microorganisms. It is concluded that the 5 samples of artisanal yogurt showed variability in compliance with the regulations. While some parameters such as the presence of whey, pH and E. coli and total coliforms are consistently met others showed deficiencies in several parameters such as fat content, presence of adulterants such as sucrose and starches, proteins, treatable acidity, ash and molds and yeasts. Even though, the yogurts have sanitary notification, they are not suitable for human consumption representing a significant risk to health, since, they can cause gastrointestinal infections, allergic reactions and food poisoning.