Evaluation physical and chemical characteristics, microbiological and pasteurized milk labeling marketed in Ubá – Minas Gerais

• Autor(a) principal: Oliveira, Aryane da Luz
• Data de Publicação: 2015
• Outros Autores: Vaneli, Neumara Ribeiro, Vargas, Pamela de Oliveira, Martins, Aurélia Dornelas de Oliveira, Cócaro, Elaine Souza, Coelho, Antônio Daniel Fernandes
• 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/454
• topic: Legislation, dairy, human health.; Ciência e Tecnologia de Alimentos; Legislação, laticínios, saúde pública.

The objective was to evaluate the physical-chemical, microbiological and labeling of seven brands of pasteurized milk marketed in regions near the city of Ubá – Minas Gerais. We performed physical and chemical analyzes of acidity, lactose, fat, protein, EST, ESD, pH, density, cryoscopic point, humidity and cooking, as well as microbiological analysis of total and fecal coliforms and standard plate count. For physical-chemical analyzes, the following average results were obtained: 16ºD for titratable acidity, 4,61% for lactose, 3,21% for fat, 3,11% for protein, 11,63% for EST, 8,39% to ESD, pH 6,76, 1,030g / ml for specific density at 15ºC -0.531 ºH to freezing point. Of the seven samples analyzed one showed the presence of water in three batches analyzed in an average ratio of 4,06%; 28,57% of the samples were clotting in the cooking test, being observed significant difference (p 0.05) for most physical and chemical parameters. As for microbiological analyzes we found average 3,0 NMP / mL and 1.100 NMP / mL for total and fecal coliforms respectively and average 2,6x104 CFU/ml for aerobic mesophilic. Regarding the analysis of labeling only two samples (28,57%) found to comply with all listed and existing requirements for food labeling. Thus, it is concluded that pasteurized milk marketed in the region of Ubá show differences in their physical and chemical composition and microbiological quality.