Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.

Detalhes bibliográficos
Autor(a) principal: Borsato-Moysés, Juliano
Data de Publicação: 2013
Outros Autores: Carvalho, Ilio Fealho de, Hoffmann, Fernando Leite
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/71
Resumo: The milk, of the biological point of view, is considered as the most complete food due to its nutritional characteristics, with richess of proteins, vitamins, greases, sugars and minerals. Correlated its quality, water addition, chemical and the overheating are parameters to be investigated. This work aimed to assess the microbiological and physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil. For both, 32 samples (100%) of two different trademarks were submitted to the following physical-chemical analysis: titratable acidity , fat content, determination of the total and non fat solids, pH, density, crioscopic index, peroxidase, chlorine, hydrogen peroxid and chlorine. Based on the law of DIPOA 32 (100%) samples met the physicalchemical standards for density, non fat solids, chlorine, chlorine and hydrogen peroxid, where, peroxidase, 1 (3.1%), titratable acidity, 2 (6.3%), fat, 2 (6.3%), total solids, 1 (3.1%), crioscopic index, 5 (15.6%) and, in the Rules of Industrial and Sanitary Inspection of Animals Products - RIISPOA, pH, 24 (75%), does not met the standard set for, being in disagreement with the current legislation. 
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spelling Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.Avaliação físico-química do leite pasteurizado tipo c produzido e comercializado na região de Tangará da Serra – MT, Brasil - estudo de casoPasteurized milk type C, physical-chemical quality.leite pasteurizado tipo c; qualidade físico-químicaThe milk, of the biological point of view, is considered as the most complete food due to its nutritional characteristics, with richess of proteins, vitamins, greases, sugars and minerals. Correlated its quality, water addition, chemical and the overheating are parameters to be investigated. This work aimed to assess the microbiological and physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil. For both, 32 samples (100%) of two different trademarks were submitted to the following physical-chemical analysis: titratable acidity , fat content, determination of the total and non fat solids, pH, density, crioscopic index, peroxidase, chlorine, hydrogen peroxid and chlorine. Based on the law of DIPOA 32 (100%) samples met the physicalchemical standards for density, non fat solids, chlorine, chlorine and hydrogen peroxid, where, peroxidase, 1 (3.1%), titratable acidity, 2 (6.3%), fat, 2 (6.3%), total solids, 1 (3.1%), crioscopic index, 5 (15.6%) and, in the Rules of Industrial and Sanitary Inspection of Animals Products - RIISPOA, pH, 24 (75%), does not met the standard set for, being in disagreement with the current legislation. O leite, do ponto de vista biológico, é considerado como o alimento mais completo devido as suas características nutricionais, com riqueza de proteínas, vitaminas, gorduras, açúcares e sais minerais. Correlacionadas a sua qualidade, a adição de água, de substâncias químicas e o superaquecimento constituem parâmetros a serem investigados. Este trabalho teve como objetivo, avaliar a qualidade físico-química do leite pasteurizado tipo C produzido e comercializado na região de Tangará da Serra - MT, Brasil. Para tanto, 32 amostras (100%) de duas diferentes marcas comerciais, foram submetidas às seguintes análises físicoquímicas: acidez titulável, teor de gordura, determinação de sólidos totais e não gordurosos, pH, densidade, índice crioscópico, prova de peroxidase, cloretos, peróxido de hidrogênio e cloro. Com base na legislação do DIPOA 32 (100%) amostras atenderam aos padrões físicoquímicos para densidade, teor de sólidos totais não gordurosos, cloretos, cloro e peróxido de hidrogênio, sendo que, peroxidase, 1 (3,1%), acidez titulável, 2 (6,3%), gordura, 2 (6,3%), teor de sólidos totais, 1 (3,1%), índice crioscópico, 5 (15,6%) e, na do Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal - RIISPOA, o pH, 24 (75%), não atenderam ao padrão estabelecido, estando em desacordo com a legislação em vigor.ILCTBorsato-Moysés, JulianoCarvalho, Ilio Fealho deHoffmann, Fernando Leite2013-12-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/71Journal of Candido Tostes Dairy Institute; v. 64, n. 366 (2009); 22-27Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 366 (2009); 22-272238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/71/77Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-19T17:07:29Zoai:oai.rilct.emnuvens.com.br:article/71Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-19T17:07:29Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
Avaliação físico-química do leite pasteurizado tipo c produzido e comercializado na região de Tangará da Serra – MT, Brasil - estudo de caso
title Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
spellingShingle Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
Borsato-Moysés, Juliano
Pasteurized milk type C, physical-chemical quality.
leite pasteurizado tipo c; qualidade físico-química
title_short Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
title_full Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
title_fullStr Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
title_full_unstemmed Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
title_sort Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.
author Borsato-Moysés, Juliano
author_facet Borsato-Moysés, Juliano
Carvalho, Ilio Fealho de
Hoffmann, Fernando Leite
author_role author
author2 Carvalho, Ilio Fealho de
Hoffmann, Fernando Leite
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Borsato-Moysés, Juliano
Carvalho, Ilio Fealho de
Hoffmann, Fernando Leite
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Pasteurized milk type C, physical-chemical quality.
leite pasteurizado tipo c; qualidade físico-química
topic Pasteurized milk type C, physical-chemical quality.
leite pasteurizado tipo c; qualidade físico-química
description The milk, of the biological point of view, is considered as the most complete food due to its nutritional characteristics, with richess of proteins, vitamins, greases, sugars and minerals. Correlated its quality, water addition, chemical and the overheating are parameters to be investigated. This work aimed to assess the microbiological and physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil. For both, 32 samples (100%) of two different trademarks were submitted to the following physical-chemical analysis: titratable acidity , fat content, determination of the total and non fat solids, pH, density, crioscopic index, peroxidase, chlorine, hydrogen peroxid and chlorine. Based on the law of DIPOA 32 (100%) samples met the physicalchemical standards for density, non fat solids, chlorine, chlorine and hydrogen peroxid, where, peroxidase, 1 (3.1%), titratable acidity, 2 (6.3%), fat, 2 (6.3%), total solids, 1 (3.1%), crioscopic index, 5 (15.6%) and, in the Rules of Industrial and Sanitary Inspection of Animals Products - RIISPOA, pH, 24 (75%), does not met the standard set for, being in disagreement with the current legislation. 
publishDate 2013
dc.date.none.fl_str_mv 2013-12-19
dc.type.none.fl_str_mv


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dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/71
url https://www.revistadoilct.com.br/rilct/article/view/71
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/71/77
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
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dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 64, n. 366 (2009); 22-27
Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 366 (2009); 22-27
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
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repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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