AVALIAÇÃO DA COMPOSIÇÃO FÍSICO-QUÍMICA E ROTULAGEM DE DIFERENTES MARCAS DE LEITE UHT INTEGRAL

Abstract

Milk is a very important food in human food, thanks to its nutritious content. UAT (Ultra High Temperature) or Ultra High Temperature (UHT) milk is considered the homogenised milk submitted for 2 to 4 seconds at a temperature of 130 ° C to 150 ° C. Among the various components of milk are water, Higher amounts, fat, protein and carbohydrates. The objective of this study was to evaluate UHT whole milk milks, commercial brands in the southern region of Goiás, as well as their physico-chemical characteristics and to compare the results with the current legislation, as well as to evaluate the label for general and nutritional labeling. To evaluate the physico-chemical quality of the UHT milk, it was evaluated cryoscopic index, density, titratable acidity, pH, fat content and total dry extract (EST) and defatted (ESD). The results were compared with the quality standards established by the legislation. Sample labels were reviewed for legislation on general labeling, nutritional labeling, allergy and intolerance information. All samples analyzed are in line with the legislation regarding acidity, pH, cryoscope index, dry extract, grease, density and labeling. Brands B, C and D presented average values of fat below that provided by the legislation and only brand B presented lower value of EST than the legislation.