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Javier Fernando Díaz Ovallea, Marisol Verdugo Sáncheza, Yeina Samanta Pulido Porrasa
a
Facultad de Ciencias de la Salud/ Bacteriología y Laboratorio Clínico/ Universidad de Boyacá,
Tunja, Colombia.
RESUMEN
ABSTRACT: Ultra pasteurized milk (UTH) is a product obtained by a thermal process in continuous
flow applied to milk at a temperature not lowers than 132 ° C for a time of 2 to 4 seconds, in order to
destroy its pathogenic flora and almost all its banal flora without essentially altering its nutritional
value or its physicochemical or organoleptic characteristics. In order to verify the safety of long-lived
Alpine UHT milk, the objective of carrying out a microbiological analysis of said milk marketed in the
city of Tunja was destined for human consumption and thus to evaluate its microbiological quality. For
this, the presence of mesophilic aerobes, total and fecal coliforms, and Clostridium sulphite reducing
spores (ECSR) was studied, using the standardized methodology by the plate counting technique by
deep planting of CFU/mL in SPS agar and agar SPC, and multiple fermentation tubes in LMX
fluorocult broth using NMP/mL. The results allowed establishing that the product is suitable for human
consumption according to decree 476 of 1998 issued by the Ministry of Public Health since it is free of
mesophilic aerobes, total and fecal coliforms, and ECSR.
3. RESULTADOS
En las siguientes tablas se establecen los resultados obtenidos de los análisis microbiológicos hechos.
Tabla 1. Resultados del análisis de coliformes totales y fecales (NMP/mL) en leche Alpina UHT
larga vida comercializada en la ciudad de Tunja.
Tabla 2. Resultados del análisis de aerobios mesófilos (UFC/mL) en leche Alpina UHT larga vida
comercializada en la ciudad de Tunja.
Tabla 3. Resultados del análisis de esporas de Clostridium sulfito reductor (UFC/mL) en leche
Alpina UHT larga vida comercializada en la ciudad de Tunja.