PHYSICOCHEMICAL CHARACTERISTICS OF UHT CREAM MILK SOLD IN BRAZIL

• Autor(a) principal: Stephani, Rodrigo
• Data de Publicação: 2013
• Outros Autores: Neves, Henrique de Castro, Neves, Erick Ornelas, Souza, Alisson Borges de, Perrone, Ítalo Tuler, Silva, Paulo Henrique Fonseca da
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/158
• topic: cream, consistency, fat, viscosity, UHT; creme; consistência; gordura; viscosidade; UHT

The objective of this study was to characterize the UHT cream milk sold in Brazil regarding their physicochemical and rheological properties, looking for correlation between attributes, in order to provide an overview of the technology UHT of cream milk available in the country. On 27 samples of nine different brands, there were analyzed the levels of fat, protein, total solids and total solids without fat, as well as pH, viscosity, consistency, phase separation, reference factor (RF) and factor fat-protein. It was possible to obtain an average composition of the products market, with value of 2732 Pa.s for the viscosity, 9.5 cm/10s of consistency, 20.3% w/w of fat, 2.39% w/w of protein, 28.53%w/w of total solids, 8.18%w/w of total solids without fat, pH 6.58, 2.63 for RF, 3.88g of phase separation and 22.74%w/w factor fat-protein. There was not correlation between the composition and rheological behavior of the viscosity and consistency of the product, since the application of biological polymers as used as a stabilizer and thickener it suggests a greater influence on the aspect of molecular interaction components evaluated. Correlations between physical chemical and rheological parameters weren´t find, probably because the presence of biological polymers in this products.