Efeito de variações sazonais na qualidade do leite cru refrigerado de duas propriedades de Minas Gerais.

• Ano de defesa: 2006
• Autor(a) principal: Cristiane Alves
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: qualidade do leite; variações sazonais; eite cru; Leite Qualidade; Leite Análise; Leite Bacteriologia
• Link de acesso: http://hdl.handle.net/1843/MASA-7BAGEC

The objective of this work was to evaluate the seasonal influence over the milk quality, based on composition, somatic cell counting(SCC), bacterial counting, detection of microbial inhibitors, and stability to alcohol-alizarol of the raw milk. From October 2004 to September 2005, 41 samples of raw refrigerated milk were collected from two farms. The arithmetic's means were: pH(6.75), titratable acidity (14.84°D), freezing point (-0.536°H), fat (3.68 g/100g), protein (3.04 g/100g), lactose (4.42 g/100g), total solids (12.08 g/100g), solids non-fat (8.4 g/100g), citrate (165 mg/100mL), urea (14.53 mg/100mL), SCC (285,000 cells/mL, total bacterial counting (TBC) (179,000 CFU/mL), mesophilic bacteria count (MBC) (544,000 CFU/mL) and psychrotrophic bacteria count (PBC) (446,000 CFU/mL). The geometric means were: SCC (262,000 cells/mL), TBC (36,000 CFU/mL), MBC (49,000 CFU/mL) and PBC (13,000 CFU/mL). Seasonal results for fat and TS were highest during winter (3.92 and 12.38 g/100g) and lowest during spring (3.31 and 11.78 g/100g). SCC was lower and citrate levels were higher during winter and spring, and this fact was related to the increase of milk stability to the alcohol-alizarol test. Lower TBC was observed during winter. Microbial inhibitors were detected on milk collected on spring and summer.