Análise e considerações do iogurte e do pão de forma associados ao prazo de validade.

Abstract

Analyzing the following products: yogurt and loaf of bread, it is clear that both are susceptible to chemical, physical and microbiological changes in their shelf life. A problem that contributes to the loss of these products is contamination by molds and yeasts, which must be observed. In this circumstance, the label on a food is the customer's first visual information, providing the customer with knowledge of the product and checking the expiration date, thus maintaining freshness and conservation, avoiding the risks of consuming food after the appropriate period ( Harcar and Karakaya, 2005; Li, Messer and Kaiser, 2020).