Avaliação da qualidade de leites in natura comercializados no município de Areia/PB.

Abstract

Milk is a nutritious food component present in the diet of many Brazilians. The average composition of a liter of cow's milk has water as its most abundant component (87%). Total solids or total dry extract make up about 13% and comprise all components of milk, except water, divided into lactose, proteins, lipids and minerals. The dairy production chain is essential for agribusiness, being considered one of the main ones, from an economic point of view. Regarding the social point of view, it is an important activity for generating employment and income, mainly for small rural producers. However, problems associated with low safety in the production and commercialization of fresh milk, make this food prone to contamination and adulteration, interfering with its quality and safety. Thus, the present study aimed to assess the quality of fresh milk produced and marketed in the municipality of Areia/PB, based on Normative Instruction 76/2018. The six samples evaluated were obtained in different establishments, and the analyzes were carried out in the Analytical Chemistry and Organic Chemistry laboratories, at the Federal University of Paraíba, at the Center for Agricultural Sciences, Campus II. The results show that for all samples, at least one parameter was not in compliance with the legislation. Regarding the search for fraudulent substances, all samples indicated negative results for the tests to identify starch, sucrose, sodium bicarbonate, chlorine and hypochlorite, hydrogen peroxide and formaldehyde. In the physical-chemical composition, only samples B and E showed satisfactory values for density parameters at 15°C, acidity in lactic acid, stability to 72% alizarol and pH. The nutritional composition was very varied, with only samples B and D reaching the minimum levels required for the analysis of lactose, fat, EST, ESD and proteins. Qualitative microbiological tests indicated failures in hygienic-sanitary control during the processing of milks, possibly at the time of milking, transportation or storage in containers and / or inadequate temperatures. The present work emphasizes the importance of studies on food quality control and emphasizes the need for incisors and inspections to guarantee the quality and safety of fresh milk sold in the city of Areia/PB.