CONTRIBUTION TO THE STUDY OF MICROBIOLOGYCAL AND PHYSICO-CHEMICAL QUALITY OF UHT MILK
Keywords:
UHT milk, microbiological, physico-chemical, gelation, labeling.Abstract
UHT milk is the most consumed type of milk in Brazil. Its consumption has been increasing in the last years due to its easy storage and extended shelf life. The aim of this work was to verify microbiological and physico-chemical quality and also labeling from UHT milk commercialized in Londrina, in addition, carry out other analysis not required by legislation that may collaborate with quality evaluation of the product. For that, 33 UHT milk samples were evaluated for parameters established by law, as well as for other parameters which have no official standards. In fat analysis 18.18% of samples were out of standards; 33.3% of samples were acid; 6.25% of skimmed milk presented nonfat solids lower than the minimum; 21.21% samples presented mesophilic aerobe counts above acceptable. Concerning complementary analysis 30.3% of samples presented some level of gelation; cryoscopy of the majority of samples was incompatible with milk added with sodium citrate. Results show problems with UHT milk, together with analysis not required by legislation, what suggests that legislation should be complemented, establishing quality control parameters that allow evaluation of the major problems of this product.Downloads
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