Estudo da qualidade do leite in natura recebido pela Usina Escola de Laticínios da UFSM

Abstract

Milk is one of the most important foods for human society. Its main components are water, lactose, fat, protein and minerals. It is a delicate and highly perishable product, with its physical, chemical and biological easily altered by the action of microorganisms and the manipulation that is submitted. Even more serious is the condition of carry diseases that milk could play if there is not a set of preventive actions prior to consumption. According to Normative N° 62, Ministry of Agriculture, Livestock and Supply (MAPA), the specific procedures for quality control of raw materials and frequency of daily analysis are: Titratable acidity, density, freezing point, Fat Content , Alizarol, as many times as necessary. Standard Plate Count, Somatic Cell Count and Antibiotic Residue Survey: at least a monthly analysis. In the present work we carried out a study on the quality of milk delivered to the Plant School of Dairy UFSM for processing. The study was conducted using the tests of the method of Dornic acidity, bulk density through the lactometer; fat content by the Gerber method; total dry extract by the method of Ackermann; nonfat dry extract by calculation; freezing point by the use of appropriate devices and antibiotics determined by the Delvotest - P. The analyzes have revealed that during the study period, October 2012 to December 2012, the quality of milk delivered to the Plant School of Dairy of the Federal University of Santa Maria for processing meets the health requirements.