Comparação de aspectos da qualidade físico-químico de leite UHT e pasteurizado

Abstract

The present work aimed to compare some aspects of physical-chemical quality 3 of UHT and pasteurized milk. The analyzed parameters were moisture, ash, pH, 4 temperature, acidity in lactic acid and stability to 68% ethanol. For the development of 5 the work, the material was collected in commercial warehouses of Santarém, Pará, and 6 analyzed at the Federal University of the West of Pará - UFOPA. All analyzes were done 7 in triplicate, comparing two treatments (pasteurized milk and UHT milk) with three 8 replicates each, and the data were submitted to the comparison of means, applying the T 9 test (P<0,05). The pasteurized and UHT milks showed no significant difference (P>0,05) 10 with respect to moisture, both presented 89.44% and 10.56% of total solids. For the other 11 parameters, there was a significant difference (P <0,05), in which the mineral material 12 content was 1.63% for pasteurized and 1.15% for UHT, titratable acidity 0.19% for UHT 13 and 0, 15% for pasteurized milk, pH 6.7 for UHT milk and 6.37 for pasteurized milk, and 14 stability to 68% ethanol showed stability in all UHT milk samples and in pasteurized milk 15 showed stability in two samples and one sample unstable. Thus, comparing the 16 processing, UHT milk presents better physicochemical quality aspects than pasteurized 17 milk, suggesting a longer shelf life