Qualidade do leite da mesorregião do Sertão Paraibano fornecido a uma usina de beneficiamento.

Abstract

This work aimed to accomplish a study about of the milk building upon the nature of raw material used by the dairy industry that the process to make it a product that meets nutritional requirements, without endangering human health. Were reviewed the aspects of milk composition, which are: fat, protein and lactose. With respect to physico-chemical properties, a study was made with respect to acidity, density and crioscopy. Considering that the impairment of health of the mammary gland affects the normal composition of milk, was addressed the importance of somatic cell count as an essential parameter to assess the presence of mastitis in the herd. To assess the hygienic obtainment of milk was reviewed the total bacterial count. Therefore, the quality of milk as a healthy food and a dietary staple of the human population is directly related to its physico-chemical and nutritional composition, as well as free of contaminants.