PHYSICAL-CHEMICAL EVALUATIONS AND RESEARCH FRAUD IN INTEGRAL PASTEURIZED TYPE "C" PRODUCED IN BRASÍLIA, FEDERAL DISTRICT

• Autor(a) principal: Rosa-Campos, Andréia Alves
• Data de Publicação: 2013
• Outros Autores: Rocha, Juliana Evangelista Silva, Borgo, Luiz Antônio, Mendonça, Márcio Antônio
• 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/159
• topic: milk; quality; fraud; enzymes.; leite; qualidade; fraudes; enzimas

Milk is an emulsion of fat globules, white colour, slightly yellowish, smooth odor, sweet taste and high nutritional value. Its norms were established by the Federal Government Regulation of Industrial and Sanitary Inspection of Animal Products, perfected by Instruction No. 51. This study aimed to perform the routine analysis of milk in relation to preservative and restorative to ensure its quality and integrity. Were analyzed, in triplicate, 72 samples of pasteurized milk of eight produced marks in the Federal District between January and December 2010. The mark E, presented cryoscopy non standard, all marks presented compliance in relation to density and Dornic acidity. Marks E and A presented dry total extract and dry defatted extract, respectively, non standard. In relation of fat, only mark E was out the standard. The samples of the marks A, C, D, E and H showed the presence of bicarbonate and the mark A showed samples with chlorides. All the samples showed negative phosphatase and all the marks were out of standard for peroxidase. No fraud was found for starch, but some marks showed 100% of the samples with sucrose addition. No mark showed fraud for formaldehyde and urea, however, seven marks showed hydrogen peroxide addition. The results show disengagement and lack of responsibility with the quality of milk and the health of the consumer, both by the inspectorsand producers.