Physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil.

Abstract

The milk, of the biological point of view, is considered as the most complete food due to its nutritional characteristics, with richess of proteins, vitamins, greases, sugars and minerals. Correlated its quality, water addition, chemical and the overheating are parameters to be investigated. This work aimed to assess the microbiological and physical-chemical quality of the pasteurized milk type C produced and commercialized in the region of Tangará da Serra - MT, Brazil. For both, 32 samples (100%) of two different trademarks were submitted to the following physical-chemical analysis: titratable acidity , fat content, determination of the total and non fat solids, pH, density, crioscopic index, peroxidase, chlorine, hydrogen peroxid and chlorine. Based on the law of DIPOA 32 (100%) samples met the physicalchemical standards for density, non fat solids, chlorine, chlorine and hydrogen peroxid, where, peroxidase, 1 (3.1%), titratable acidity, 2 (6.3%), fat, 2 (6.3%), total solids, 1 (3.1%), crioscopic index, 5 (15.6%) and, in the Rules of Industrial and Sanitary Inspection of Animals Products - RIISPOA, pH, 24 (75%), does not met the standard set for, being in disagreement with the current legislation.