OLIVEIRA, S. E. L.; OLIVEIRA, Sérgio Elano de Lacerda.
Resumo:
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.
