Caracterização físico-química e microbiológica de leite caprino obtido de uma produção local da cidade de Nova Floresta – PB.

Abstract

Goat milk is a food that has a characteristic flavor, mild odor and light color, rich in nutrients and bioactive compounds essential for human development and health maintenance, in addition to being a viable alternative to nutritional quality. It differs from bovine milk, as it has greater digestibility and lower allergenic potential, higher protein content and amounts of capric and caprylic acid important for energy supply for brain functions, in addition to caproic and lauric acid that build directly on the increase in HDL. Thus, the objective of this study is to evaluate the physical, physicochemical and microbiological composition of goat milk obtained from a local production in the city of Nova Floresta - PB. , pH, humidity, acidity, Total Dry Extract, protein, fat and lactose) according to the methodologies described by the Association of Official Analytical Chemist methods, while the microbiological parameters were analyzed using the methodology recommended by the American Public Health Association, using NIs for quality control assessment. The results obtained indicated values of 0.996% for Aa, pH of 6.11%, acidity 0.17%, humidity 89.955%, EST 13.55% Fat 2.70%, Protein 3.73% and lactose 4.95%. Results are largely adequate in terms of comparative parameters with Brazilian legislation. As well as, absence of salmonella sp. and total and thermotolerant coliform count < 3, In this study, it was observed that the milk produced by small local producers is safe for human consumption, meeting the quality control and identity criteria established in Brazilian legislation.