A influência das boas práticas de fabricação nos atributos físico-químicos do kefir artesanal ao longo de sua vida útil Article Swipe

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Jéferson Aloísio Ströher , Lilian de Fátima Ferreira da Silva , Daniel Neutzling Lehn , Laís Bresciani , Gabriela Rabaioli Rama , Everaldo Barreiros de Souza , Lara Mallmann Wilsmann , Marcela Salazar ·

YOU? · · 2024 · Open Access · · DOI: https://doi.org/10.55905/oelv22n12-294

O kefir é uma bebida láctea fermentada probiótica amplamente reconhecida por seus benefícios à saúde. Produzido pela fermentação do leite com grãos de kefir, contendo uma variedade de bactérias e leveduras, apresenta uma composição complexa e características únicas. No Brasil, o consumo do kefir concentra-se na produção artesanal e doméstica, com grãos de kefir frequentemente doados, resultando em muitas vezes na falta de padronização e condições higiênicas inadequadas, contribuindo para a inconformidade de seus padrões mínimos da legislação brasileira (Brasil, 2007). Este estudo teve como objetivo avaliar as características físico-químicas de acidez e pH ao longo da vida útil de dois grupos de kefir: um antes da implantação das Boas Práticas de Fabricação (BPF) e outro após a implantação das BPF entre os anos de 2022 a 2024. Os resultados indicaram que a implementação das BPF aumentou a vida útil do kefir, reduzindo a elevação da acidez e o aumento do pH. Conclui-se que as BPF são determinantes para a qualidade do produto e a segurança alimentar, proporcionando um produto que atenda à legislação brasileira mesmo após seis semanas de armazenamento e com segurança microbiológica.

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Type: article
Language: pt
Landing Page: https://doi.org/10.55905/oelv22n12-294
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Title: A influência das boas práticas de fabricação nos atributos físico-químicos do kefir artesanal ao longo de sua vida útil

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Authors: Jéferson Aloísio Ströher, Lilian de Fátima Ferreira da Silva, Daniel Neutzling Lehn, Laís Bresciani, Gabriela Rabaioli Rama, Everaldo Barreiros de Souza, Lara Mallmann Wilsmann, Marcela Salazar

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Landing page: https://doi.org/10.55905/oelv22n12-294

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