Use of stabilizers in UHT milk: technological and regulatory aspects

• Autor(a) principal: Alcântara, Natália Emmerick de
• Data de Publicação: 2022
• Outros Autores: Castro, Jane Silva Maia, Tavares Filho, Elson Rogério, Pagani, Mônica Marques, Cruz, Adriano Gomes da, Mársico, Eliane Teixeira, Esmerino, Érick Almeida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: The Journal of Engineering and Exact Sciences
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/14846
• topic: Sensory methods; Qualitative analyses; Consumption perception; Laticínios; Aditivos alimentares; Qualidade do leite

Ultra-High Temperature (UHT) processed milk is the most consumed dairy product in Brazil. In this way, its production represents an important economic activity for the country, being present throughout the national territory and generating a large contingent of jobs. The low quality of raw milk, destined for processing by UHT, and the low rigor in the thermal parameters directly affect the constitution and quality of the UHT milk produced. As a measure to mitigate undesirable changes in the product, the use of stabilizers was consolidated among manufacturers. Stabilizers maintain a uniform dispersion between two or more immiscible substances in a food. In UHT milk, such substances help to maintain its homogeneous form. In Brazil and in the European Union, the use of stabilizers in UHT milk is provided for by law, which differs from North American legislation. However, there is little information about consumers' perception of the addition of stabilizers to UHT milk, especially considering the current trend towards the consumption of products with few and more natural ingredients.