Qualidade em foco: um estudo sobre o leite in natura nomunicípio de Areia - PB

Abstract

Milk is significantly consumed in Brazil, especially by children and the elderly population, due to its high nutritional value and importance in the human diet. Obtaining high-quality milk requires careful milking and storage practices, as external contamination, commonly observed, significantly affects the microbiological quality of the product. Additionally, zootechnical factors play an essential role, directly impacting both the quality and productivity in the dairy sector. Another critical issue is milk fraud, which includes adulteration practices such as adding water, removing components, or incorporating foreign substances, which is a relevant concern for food safety. In Brazil, the Ministry of Agriculture, Livestock, and Supply (MAPA) regulates milk production and processing, and the Decree-Law No. 923/1969 prohibits the sale of raw (unpasteurized) milk. However, this practice remains common in small towns, highlighting the need for stricter sanitary inspections and control. Such control should be made through physical, chemical, microbiological, and sensory analyses, in accordance with minimum composition standards established by legislation, such as MAPA’s Normative Instruction No. 72. This study aimed to evaluate the quality of raw milk produced and commercialized in the municipality of Areia, Paraíba (PB). Three samples were collected from bovine milk sales locations and analyzed at the Analytical Chemistry Laboratory and the School Dairy Plant, both located at the Centro de Ciências Agrárias at the Universidade Federal da Paraíba (UFPB), Campus II, in Areia (PB). The analyses included: pH, relative density, alizarol test, identification of chlorides, starch, hydrogen peroxide, and sucrose, and bacteriological tests (lactofermentation and reductase), conducted according to methods proposed by the Adolfo Lutz Institute. The levels of fat, protein, defatted dry extract, and density were also assessed using the Master Complete AKSO® milk analyzer. The analyses revealed variations in some physicochemical parameters, such as pH, acidity, density, and protein content, with some values that did not fit within the legal standards—possibly influenced by feeding practices, herd management, and microbial presence. Microbiological analysis revealed contamination by coliforms and psychrotrophic bacteria in samples L1 and L3, while sample L2 showed a predominance of lactic acid bacteria and was considered of better quality. No fraud was detected, such as the addition of hydrogen peroxide, sucrose, chlorides, or starch. It is worth mentioning that although the presence of microorganisms in milk is inevitable, adopting proper hygienic-sanitary practices is essential to ensure good quality. Therefore, quality control at all stages of the production chain, starting from management to commercialization, is essential. In addition, the importance of inspections to guarantee food safety and compliance with regulations in Areia (PB) are also of great importance.