Avaliação da qualidade do leite de vaca in natura comercializado no município de Olivedos-PB após chuvas.

Abstract

The objective of this work was to evaluate the physical-chemical parameters of IN Natura milk, using the normative IN 62 instruction as standard. The work consisted of analyzing samples from ten producers who resell raw milk. The samples were taken using the AKSO brand ultrasonic analyzer. The analyzes took place at the Food Technology Laboratory (LTA) at the Federal University of Campina Grande, Campos Sume. The evaluated parameters of IN Natura milk were: fat, SDG, protein, lactose, mineral salts, pH, temperature, density, added water and freezing point. Some of the parameters analyzed were not in accordance with what is required by the normative instructions for cow's milk, the fat in samples C, D and E presented levels below what I requested in the standard norm, which is 3.0%, ( 2.13 , 2.77 and 2.81) in Mineral Salts, sample D, was below the required level (0.69). The freezing point had 8 of 10 samples between (-0.584 and -0.646) were outside the required, other samples were above, the temperature of all samples were above that required by IN 62, with temperatures between (18.4 at 20.0°C). Other samples were within what the normative instruction requires for the quality of the milk, the protein showed levels between (3.11 to 3.59) all these samples were within what the regulation requested, the SNG presented a value (8.48 to 8.81) remaining within what was requested by IN 62. Finally, this work researched and analyzed that the quality of milk produced and sold in the municipality of Olivedos – PB, despite some samples being out of standards, such as fat, many samples They are in accordance with what is required, the water added was not added (0%), thus showing good quality in the milk.