PHYSICAL AND CHEMICAL ANALYSIS OF RAW MILK IN A DAIRY PLANT IN BICAS-MG

• Autor(a) principal: Fernandes, Vinícius Gimenes
• Data de Publicação: 2013
• Outros Autores: Maricato, Emília
• 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/129
• topic: quality, seasonality, milk composition; qualidade; sazonalidade; composição do leite

It was evaluated by means of physicochemical quality of raw milk received by a dairy in Bicas, MG. The samples were submitted to the determination of acidity, alizarol, density, cryoscopic index, residues of antibiotics, hydrogen peroxide, formaldehyde, alkaline, bicarbonate, sucrose, sodium chloride and starch. Tests were performed for the determination of protein, fat, total dry layer and reduction time of methylene blue. The 50 samples were obtained in two seasons: the dry season (from June/2009 to October/2009) and the rainy season (from November/2009 to March/2010). The results indicated that the higher fat and protein occurred during the dry season, especially in June, 4.7% and 3.7% respectively. We observed the absence of fraud in the milk, thus meeting the parameters required by legislation (BRASIL, 2002).