Aspectos da qualidade físico-química de duas marcas comerciais de leite UHT
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2018-09-14Autor
http://lattes.cnpq.br/4509641206291614
MOTA, Juçara Figueira
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The milk quality is related to the chemical composition, physical-chemical 21 characteristics and hygiene, where these are analyzed to guarantee to the consumer a 22 product within the norms of food safety, offering milk quality. This work aimed to 23 evaluate the quality parameters of two commercials UHT milks (A and B). The analyzes 24 were carried out from July to August, 2018, in the laboratory of TPOA-Technology of 25
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Animal Products and Bromatology, and the parameters analyzed were moisture, ash, pH, 1 temperature, acidity in lactic acid and stability to ethanol. %. The results were submitted 2 to the Statistical Analysis System (SAS version 9.1), where the means between A and B 3 were compared by Student's t-test at the 5% significance level. The values obtained were 4 89,09 and 89,44% humidity; 1,48 and 1,45% ash; 0,18 and 0.19g of lactic acid / 100 mL 5 of acidity; 6,71 and 6,68 pH, for milk A and B, respectively. All samples were classified 6 as stable in the 68% ethanol stability test. According to the Brazilian legislation for bovine 7 milk the parameters of moisture and acidity in lactic acid of milk A and B, are within the 8 range of established values.