Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA

Detalhes bibliográficos
Autor(a) principal: Nunes Junior, Edson de Melo
Data de Publicação: 2019
Outros Autores: Souza, Lorena Alves de, Brito, Marcelo Silva, Teixeira Neto, Milton Resende, Barbosa, Ada Azevedo, Santana, Renata Ferreira
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/782
Resumo: Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and other types of preparations. Commonly marketed in open markets and produced in a traditional way, this food is not always supported with the correct care in its processing, which tends to compromise the quality of this product, whether in consistency, composition, solidification or flavor, characteristics that it must have to be consumed. Because of this, this article aimed to evaluate the physicochemical characteristics of the butter samples that are commercialized in the Central of Supply of the city of Vitória da Conquista, Bahia. Thirty common butter samples were collected from 10 different stalls. They were evaluated for moisture content, acidity index, fat content and non-fat solids. The samples showed non-compliance with the legislation regarding moisture content (14.9% to 20.5%) and acidity (4.95 to 7.06 mmol NaOH/100 g of fat). However, the results of non-fat solids (0.001% to 0.052%) and fat content (81.25% to 86.40%) were within the limits permitted by law. Thus, given the above results, it was noted that the samples analyzed do not present adequate conditions for consumption, confirming the need to improve control and inspection in the production and storage of butter, aiming to obtain a safe and quality product for the consumer.
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spelling Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BACaracterísticas físico-químicas de manteigas comercializadas na Central de Abastecimento de Vitória da Conquista - BAquality standard, conservation, composition.Físico-química, química de lácteos.padrão de qualidade; conservação; composição.Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and other types of preparations. Commonly marketed in open markets and produced in a traditional way, this food is not always supported with the correct care in its processing, which tends to compromise the quality of this product, whether in consistency, composition, solidification or flavor, characteristics that it must have to be consumed. Because of this, this article aimed to evaluate the physicochemical characteristics of the butter samples that are commercialized in the Central of Supply of the city of Vitória da Conquista, Bahia. Thirty common butter samples were collected from 10 different stalls. They were evaluated for moisture content, acidity index, fat content and non-fat solids. The samples showed non-compliance with the legislation regarding moisture content (14.9% to 20.5%) and acidity (4.95 to 7.06 mmol NaOH/100 g of fat). However, the results of non-fat solids (0.001% to 0.052%) and fat content (81.25% to 86.40%) were within the limits permitted by law. Thus, given the above results, it was noted that the samples analyzed do not present adequate conditions for consumption, confirming the need to improve control and inspection in the production and storage of butter, aiming to obtain a safe and quality product for the consumer.A manteiga é um produto obtido por meio do processo de bateção do creme de leite, oriundo do desnate do leite de vaca. Um alimento comum, porém, muito apreciado, principalmente entre os nordestinos, sendo consumido em pães, biscoitos ou empregados em outros tipos de preparações. Podem ser comercializadas em feiras livres geralmente produzidos de forma artesanal, este alimento nem sempre é respaldado com os devidos cuidados no seu processamento, o que tende a comprometer muitas vezes a qualidade deste produto, seja na consistência, na composição, na solidificação, ou no sabor que a manteiga deve ter para ser consumida. Em vista disso, este artigo buscou avaliar as características físico-químicas das manteigas que são comercializadas na Central de Abastecimento da cidade de Vitória da Conquista, Bahia. Foram coletadas 30 amostras de manteiga comum comercializadas em 10 barracas diferentes. Elas foram avaliadas quanto ao teor de umidade, o índice de acidez, o teor de gordura e dos sólidos não gordurosos. As amostras apresentaram inconformidades com a legislação quanto ao teor de umidade (14,9% a 20,5%) e acidez (4,95 a 7,06 mmol NaOH/100 g de gordura). Entretanto, os resultados dos sólidos não gordurosos (0,001% a 0,052%) e teor de gordura (81,25% a 86,40%) encontravam-se dentro do permitido na legislação. Assim, diante dos resultados supracitados, notou-se que as amostras analisadas não apresentam condições adequadas para o consumo, confirmando a necessidade de melhorar o controle e inspeção na produção e armazenamento da manteiga, visando obter um produto seguro e de qualidade para o consumidor.ILCTNunes Junior, Edson de MeloSouza, Lorena Alves deBrito, Marcelo SilvaTeixeira Neto, Milton ResendeBarbosa, Ada AzevedoSantana, Renata Ferreira2019-06-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/78210.14295/2238-6416.v74i4.782Journal of Candido Tostes Dairy Institute; v. 74, n. 4 (2019); 274-280Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 274-2802238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/782/520https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/782/326Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-06-29T22:51:31Zoai:oai.rilct.emnuvens.com.br:article/782Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-06-29T22:51:31Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
Características físico-químicas de manteigas comercializadas na Central de Abastecimento de Vitória da Conquista - BA
title Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
spellingShingle Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
Nunes Junior, Edson de Melo
quality standard, conservation, composition.
Físico-química, química de lácteos.
padrão de qualidade; conservação; composição.
title_short Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
title_full Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
title_fullStr Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
title_full_unstemmed Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
title_sort Physical-chemical characteristics of butter marketed in the supply center of Vitória da Conquista - BA
author Nunes Junior, Edson de Melo
author_facet Nunes Junior, Edson de Melo
Souza, Lorena Alves de
Brito, Marcelo Silva
Teixeira Neto, Milton Resende
Barbosa, Ada Azevedo
Santana, Renata Ferreira
author_role author
author2 Souza, Lorena Alves de
Brito, Marcelo Silva
Teixeira Neto, Milton Resende
Barbosa, Ada Azevedo
Santana, Renata Ferreira
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Nunes Junior, Edson de Melo
Souza, Lorena Alves de
Brito, Marcelo Silva
Teixeira Neto, Milton Resende
Barbosa, Ada Azevedo
Santana, Renata Ferreira
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv quality standard, conservation, composition.
Físico-química, química de lácteos.
padrão de qualidade; conservação; composição.
topic quality standard, conservation, composition.
Físico-química, química de lácteos.
padrão de qualidade; conservação; composição.
description Butter is a product obtained by the process of batting the cream that is a result of the skimming of the cow's milk. A common food, however, much appreciated, especially among the Brazilian northeastern, due to its consumption in bread, biscuits and other types of preparations. Commonly marketed in open markets and produced in a traditional way, this food is not always supported with the correct care in its processing, which tends to compromise the quality of this product, whether in consistency, composition, solidification or flavor, characteristics that it must have to be consumed. Because of this, this article aimed to evaluate the physicochemical characteristics of the butter samples that are commercialized in the Central of Supply of the city of Vitória da Conquista, Bahia. Thirty common butter samples were collected from 10 different stalls. They were evaluated for moisture content, acidity index, fat content and non-fat solids. The samples showed non-compliance with the legislation regarding moisture content (14.9% to 20.5%) and acidity (4.95 to 7.06 mmol NaOH/100 g of fat). However, the results of non-fat solids (0.001% to 0.052%) and fat content (81.25% to 86.40%) were within the limits permitted by law. Thus, given the above results, it was noted that the samples analyzed do not present adequate conditions for consumption, confirming the need to improve control and inspection in the production and storage of butter, aiming to obtain a safe and quality product for the consumer.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-29
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/782
10.14295/2238-6416.v74i4.782
url https://www.revistadoilct.com.br/rilct/article/view/782
identifier_str_mv 10.14295/2238-6416.v74i4.782
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/782/520
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/782/326
dc.rights.driver.fl_str_mv Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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. 74, n. 4 (2019); 274-280
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 274-280
2238-6416
0100-3674
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reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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