Avaliação das características físico - químicas de leites in natura e processados comercializados em Varjota-CE e Sobral- CE

Abstract

Milk is considered a very complex food because it has adequate nutritional value in human food, being a source of carbohydrates, proteins, vitamins and minerals, but these elements make it a great substrate for the proliferation of microorganisms, so it is necessary adequate quality control. In view of this, this work aimed to evaluate the physical and chemical characteristics of fresh and processed milk sold in Varjota - CE and Sobral - CE, checking if they are in accordance with the current legislation. This is an experimental and explanatory research, with a quantitative and qualitative approach. Fresh milk was purchased at the retail trade in Varjota - CE and processed milk was purchased in Sobral - CE. It is concluded that the milk sold in the municipalities of Varjota-CE and Sobral-CE, in the forms of presentation in natura and pasteurized, did not meet the parameters regarding the content of total dry extract, as for UHT milk is outside the required standard of according to the acidity content of the legislation. Therefore, the importance of greater concern and instruction is highlighted, in order to fully meet the parameters established by legislation. Also highlighting the need for constant action on the part of Organs inspection bodies throughout the milk production chain.

Key words: Dairy Products; Food; Food safety; Legislation.