Quality of coconut and strawberry yogurtes

The growth of yogurt consumption in the country requires a quality and safe product to consumers. The objective of this work was to evaluate the physical-chemical and microbiological quality of coconut and strawberry yoghurt marketed in Botucatu, Sao Paulo, Brazil. Thirty-three samples of each yogurt flavor were analyzed, in duplicate, totaling sixty-six samples. The physicochemical analyzes were total acidity, pH and humidity. Microbiological analyzes were coliforms at 35 degrees C, counts of Escherichia coli, Salmonella spp., molds and yeasts. The values of acidity, pH and humidity did not present significant statistical differences (p>0.05) among yogurts. They did not present microbiological conformities in strawberry yogurt to 5% for counting of coliforms at 35 degrees C and 35% for counting of molds and yeasts. In coconut yogurt, non-conforming samples were 7.7% for coliforms counts and 38.5% for molds and yeasts counts. Absence of Salmonella spp. in the samples. We conclude that regardless of the taste of yogurt the microbiological control of the lactic, transport and storage industry must be intense to ensure a final quality product for the consumer.