Physicochemical Quality Assessment of ultra-Pasteurized Milk Commercially in the City of Erechim-RS

• Autor(a) principal: Rosa, Leonardo Souza da
• Data de Publicação: 2015
• Outros Autores: Garbin, Cassiane Marini, Zamboni, Luana, Bonacina, Marlice Salete
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/438
• topic: UHT Milk; Quality; Tampering; Public Health; Leite UHT; Qualidade; Adulteração; Saúde Pública

This study aimed to commercially evaluate the physicochemical quality of ultra-pasteurized milk in the city of Erechim-RS. In May and August 2014, six samples of whole UHT milk, cor-responding to six different brands, were collected, amounting to 12 samples. The sample’s quality was assessed by analyzing the following parameters: moisture, fat, protein, non-fat solids (NFS), ethanol stability 80%, relative density at 15ºC, acidity, cryoscopic index, and fraud detections by adding starch, formaldehyde, sodium hydroxide, hydrogen peroxide, and antibiotic residues. The measurements of fraud, moisture, NFS, density, acidity, and cryos-copic index were performed in triplicate as Instrução Normative Instruction no. 68/2006.The parameters, fat and protein, were determined in triplicate in an ultrasonic analyzer. The sta-tistical treatment of data was performed according to the Statistical Software 8.0. The results indicated the existence of significant differences (p < 0.05) between brands for the following parameters: moisture, fat, protein, NFS, density, acidity, and cryoscopic index. It was also found that two brands of whole milk UHT evaluated did not meet the minimum quality re-quirements in relation to protein and ESD parameters established by law. Other two brands had indications of tampering by adding starch and sodium hydroxide. From these findings, it was concluded that only two brands met all the minimum quality requirements for UHT milk.