Physicochemical Quality Assessment of ultra-Pasteurized Milk Commercially in the City of Erechim-RS

Authors

  • Leonardo Souza da Rosa Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Erechim, RS Author
  • Cassiane Marini Garbin Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Erechim, RS Author
  • Luana Zamboni Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Erechim, RS Author
  • Marlice Salete Bonacina Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Erechim, RS Author

DOI:

https://doi.org/10.3395/2317-269x.00438

Keywords:

UHT Milk, Quality, Tampering, Public Health

Abstract

This study aimed to commercially evaluate the physicochemical quality of ultra-pasteurized milk in the city of Erechim-RS. In May and August 2014, six samples of whole UHT milk, cor-responding to six different brands, were collected, amounting to 12 samples. The sample’s quality was assessed by analyzing the following parameters: moisture, fat, protein, non-fat solids (NFS), ethanol stability 80%, relative density at 15ºC, acidity, cryoscopic index, and fraud detections by adding starch, formaldehyde, sodium hydroxide, hydrogen peroxide, and antibiotic residues. The measurements of fraud, moisture, NFS, density, acidity, and cryos-copic index were performed in triplicate as Instrução Normative Instruction no. 68/2006.The parameters, fat and protein, were determined in triplicate in an ultrasonic analyzer. The sta-tistical treatment of data was performed according to the Statistical Software 8.0. The results indicated the existence of significant differences (p < 0.05) between brands for the following parameters: moisture, fat, protein, NFS, density, acidity, and cryoscopic index. It was also found that two brands of whole milk UHT evaluated did not meet the minimum quality re-quirements in relation to protein and ESD parameters established by law. Other two brands had indications of tampering by adding starch and sodium hydroxide. From these findings, it was concluded that only two brands met all the minimum quality requirements for UHT milk.

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Author Biography

  • Leonardo Souza da Rosa, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul (IFRS), Erechim, RS
    Área de Alimentos

Published

2015-05-29

Issue

Section

Articles

How to Cite

Physicochemical Quality Assessment of ultra-Pasteurized Milk Commercially in the City of Erechim-RS. (2015). Health Surveillance under Debate: Society, Science & Technology , 3(2), 99-107. https://doi.org/10.3395/2317-269x.00438