Evaluation of physical-chemical quality, labeling and occurrence of adulterations in UHT milk samples

• Autor(a) principal: Oliveira, Kennedy Borges
• Data de Publicação: 2019
• Outros Autores: Kobori, Cíntia Nanci, Sampaio Rigueira Ubaldo, Juliana Cristina
• 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/757
• topic: food safety; legislation, label.; segurança alimentar; legislação; rótulo.

The objective of this study was to evaluate the physical-chemical characteristics, the presence of adulterating substances and the labeling of whole and skim UHT milks, verifying the accordance with current legislation. Thirty samples were evaluated, being five brands of each type of milk (whole and skim) and three different batches. An ultrasonic milk analyzer was used for composition and physicochemical analyzes. Titratable acidity analyzes and detection of starch, chlorides, sucrose and acid neutralizers were also performed. A checklist with 26 items was applied to evaluate the labeling. The results were obtained within the required by the legislation for the physical-chemical parameters, except for the titratable acidity and cryoscopy values, which were out of the stipulated. The results were negative for adulterant analysis, showing that there was no addition of the adulterating substances researched. In the labeling analyses, two brands of the whole and skim milk types (12 samples) were conforming in all items analyzed and three brands (18 samples) were non-conforming in only one item. It is concluded that the samples of whole and skim UHT milk analyzed showed irregularities, demonstrating the need for constant inspection in order to offer products within the legal requirements.