Detecção de fraude e avaliação físico-química no requeijão de manteiga

• Autor(a) principal: Abreu, Miguel Teixeira de Oliveira
• Data de Publicação: 2020
• Outros Autores: Silva, Antônio Carlos Batista da
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/15992
• topic: Farmácia; Ensino de farmácia; Requeijão de manteiga; Fraude; Análises físico-químicas; Laticínios; Engenharia de alimentos; Butter curd; Fraud; Physical-chemical analysis; CIENCIAS DA SAUDE::FARMACIA

Like food scams, they are generally classified as alterations and counterfeits. As adulteration frauds are carried out by adding prohibited foods and/or undisclosed substances. These adulterations frequently occur of starch in milk, cheese and cheese and, according to the legislation, the addition of starch in curd is not allowed, only the addition of preservatives and anticoaguloants, only when applied. This work aimed to analyze possible adulterations by adding starch to butter curd, as well as its physical-chemical characteristics. As analyzes of acidity, starch, ash, absorption, lipids and proteins, they were agreed with the rules of the Instituto Adolfo Lutz. The results were approved by ANOVA at a significance level of 5% (p<0,05), and test of key media, using the software Statistics version 3.5.1. Only one sample does not show the presence of starch and, in relation to a sample of chemical-chemical substances, “C” is outside the legislation for collection theories, and all samples are lost to lipid legislation.